Description
Enjoy the flavors of this Authentic Egg Fried Rice recipe that brings together fluffy jasmine rice, scrambled eggs, and a savory blend of soy sauce and sesame oil. Perfect for a quick and satisfying meal!
Ingredients
Scale
Rice:
- 3 cups cooked jasmine rice (preferably cold, day-old)
Eggs:
- 3 large eggs
Vegetable Oil:
- 2 tablespoons
Green Onions:
- 2, chopped
Garlic:
- 2 cloves, minced
Soy Sauce:
- 1 tablespoon (or more to taste)
Sesame Oil:
- 1 teaspoon
Salt and White Pepper:
- To taste
Optional:
- ½ cup frozen peas or diced carrots
Instructions
- Beat the Eggs: In a small bowl, beat the eggs with a pinch of salt.
- Scramble Eggs: Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the beaten eggs and scramble until just set. Remove and set aside.
- Sauté Garlic: Add the remaining oil to the wok. Sauté the garlic for 30 seconds until fragrant.
- Stir-Fry Rice: Add the cold rice and stir-fry, breaking up any clumps, until heated through and slightly crisped, about 3–4 minutes.
- Combine Ingredients: Return the eggs to the pan, then add soy sauce, sesame oil, green onions, and optional vegetables if using. Stir everything together and cook for another 2 minutes until well combined and heated through.
- Season and Serve: Season to taste with salt and white pepper. Serve hot, garnished with extra green onions if desired.
Notes
- Cold, day-old rice works best as it’s drier and fries up without becoming mushy.
- Use a carbon steel wok or nonstick pan for best results.
- You can add protein like shrimp, chicken, or tofu to make it a full meal.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 140 mg
