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Quick Egg Fried Rice in under 10 minutes

Elena Marlowe··Estimated read time: 1 min

A quick, savory egg fried rice made with day-old jasmine, scrambled eggs, scallion, and a splash of soy and toasted sesame oil for a fragrant weeknight side or light main.

Egg Fried Rice hero
Prep2 min
Cook8 min
Total10 min
Servings2

Nutrition Facts

Approximate, per serving
Calories
537 kcal
Protein
19.0g g
Carbs
51.5g g
Fat
27.8g g

Allergens

Containsegg
Containssoy
Containssesame
May containwheat

Disclaimer: This recipe contains or may contain the allergens listed above. Always check labels and consult ingredient sources.

Ingredients

  • 2 cups cooked jasmine rice
    cold, day-old, broken up
  • 4 large eggs
    beaten
  • 1 green onion
    finely chopped
  • 2 tbsp vegetable oil
    or any neutral oil
  • 2.5 tbsp regular soy sauce
    or light soy sauce
  • 1/2 tbsp sesame oil
    toasted kind

Instructions

  1. Place a large skillet or wok over medium-high heat and add 1 tablespoon vegetable oil; when the oil is shimmering (allow a carbon-steel wok to smoke very lightly for about 30 seconds), pour in the beaten eggs and quickly move them around the pan until they are just set but still soft and slightly moist.

    Chef’s tip

    If the eggs finish cooking before you add the rice, remove the pan briefly from heat—the residual warmth will continue to set them without overcooking.

  2. Add the cold jasmine rice to the eggs and use a spatula to break up any compacted clumps; stir-fry the mixture for about 30 seconds so the rice heats through, then press and spread it into a single, even layer and let it sit undisturbed for another 30 seconds to develop light toasting.

    Chef’s tip

    Pressing the rice into the pan increases contact for browning—gently tap the spatula across the surface rather than pressing hard.

  3. Slide the rice and eggs to one side of the pan, add the remaining 1 tablespoon of vegetable oil into the empty space, add the chopped green onion and sauté for roughly 10 seconds until fragrant, then fold the aromatics into the rice and eggs.

    Chef’s tip

    Keep the green onion moving; it should soften and release aroma quickly without turning dark brown.

  4. Drizzle the soy sauce and the toasted sesame oil around the very hot edges of the pan so they sizzle for about 5 seconds, then toss and stir-fry until the rice is evenly coated and takes on a light brown color; remove from heat and season with a pinch of salt if needed.

    Chef’s tip

    Pouring sauces at the pan edge helps them evaporate and caramelize slightly—stir immediately to distribute the flavors evenly.

This straightforward egg fried rice turns leftover jasmine into a savory, textural one-pan meal in about ten minutes. Cold, day-old rice gets loose and slightly toasted while tender scrambled eggs add soft, custardy pockets. Scallion brings a bright, oniony note and the combo of soy and toasted sesame oil gives the dish its savory depth and a nutty finish. The technique focuses on high heat, rapid stirring, and a brief toasting step to develop color and separate grains. It’s ideal for a fast weeknight dinner, to use up cooked rice, or as a simple accompaniment for grilled meats or stir-fries. Ready in minutes and easy to scale, it also holds up well for quick reheating the next day.

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