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Egg Fried Rice
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Egg Fried Rice

Fast egg fried rice with spring onion, soy and sesame, ideal for leftover rice.

15 min · Easy · Serves 2 · ~440 kcal / serving · Asian-inspired

Ingredients

  • 3 cups cooked rice · preferably chilled
  • 3 eggs · beaten
  • 1 tbsp neutral oil
  • 3 spring onions · sliced
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 0.25 tsp white or black pepper
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Cook tips

  • Cold rice is easier to fry without becoming sticky.
  • Keep the pan hot and avoid stirring continuously.
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Method

  1. 1

    Break up the rice

    Separate any clumps in the chilled rice before cooking.

  2. 2

    Scramble the eggs

    Heat oil in a hot wok or frying pan, add eggs and scramble until just set.

    2 min timer

  3. 3

    Add the rice

    Add rice and toss over high heat until hot and separated.

    4 min timer

  4. 4

    Season

    Add soy sauce, sesame oil and pepper. Toss quickly so the rice is evenly seasoned.

    1 min timer

  5. 5

    Finish

    Fold through spring onions and serve immediately.

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