Egg fried rice is a simple yet satisfying meal. If you are strapped for time or just want an easy side for dinner, this is it. This fried rice can be ready in about 5 minutes. That’s about the same amount of time it takes to make instant ramen.
We often have leftover rice in the fridge for just this purpose. In just a few minutes more than heating up boring white rice in the microwave, you can turn it into something delicious. I bet you have all the ingredients on hand.
Makes 2-3 servings
Ingredients
2 tablespoons avocado oil, divided
2 stalks green onion, chopped
2-3 eggs, lightly beaten
1 pinch kosher salt
2-3 cups cold leftover rice
2 teaspoons soy sauce
½ teaspoon sesame oil
Instructions
- Heat a wok or large frying pan on medium high heat, add 1 tablespoon cooking oil and scramble the eggs until slightly undercooked. Season the eggs with a pinch of salt. Push the eggs to the side of the wok or pan.
- Turn the heat down to medium. Add 1 tablespoon cooking oil. Add white and light green parts of green onion and rice, carefully breaking up the larger rice chunks and cook for 2-3 minutes, until heated through. Stir in soy sauce.
- Mix in the cooked eggs and dark green parts of green onion. Turn off the heat, stir in sesame oil.
Fastest Egg Fried Rice
Egg fried rice is a simple yet satisfying meal. If you are strapped for time or just want an easy side for dinner, this is it. This fried rice can be ready in about 5 minutes. That’s about the same amount of time it takes to make instant ramen.We often have leftover rice in the fridge for just this purpose. In just a few minutes more than heating up boring white rice in the microwave, you can turn it into something delicious. I bet you have all the ingredients on hand.
Servings: 2 people
Ingredients
- 2 tablespoons avocado oil divided
- 2 stalks green onion chopped
- 2-3 eggs lightly beaten
- 1 pinch kosher salt
- 2-3 cups cold leftover rice
- 2 teaspoons soy sauce
- ½ teaspoon sesame oil
Instructions
- Heat a wok or large frying pan on medium high heat, add 1 tablespoon cooking oil and scramble the eggs until slightly undercooked. Season the eggs with a pinch of salt. Push the eggs to the side of the wok or pan.
- Turn the heat down to medium. Add 1 tablespoon cooking oil. Add white and light green parts of green onion and rice, carefully breaking up the larger rice chunks and cook for 2-3 minutes, until heated through. Stir in soy sauce.
- Mix in the cooked eggs and dark green parts of green onion. Turn off the heat, stir in sesame oil.