Egg Fried Rice
Made properly, fried rice is a 10-minute dinner that costs about a dollar and tastes like the takeout you'd happily pay $15 for. The two non-negotiables are cold day-old rice and a pan that's actually hot. Fresh rice steams instead of frying. A cool pan stews instead of crisping. Get those two right and the rest is fast.
- Prep
- 5 min
- Cook
- 8 min
- Total
- 13 min
- Serves
- 2 servings
- Cost/serving
- $1.35
Ingredients
- ·3 cups cooked, day-old leftover cooked rice
- ·3 large eggs
- ·1 small, finely diced onion
- ·2 tbsp soy sauce
- ·2 tbsp cooking oil
- ·2, sliced green onion (optional)
Method
- 1.Break up any clumps in the cold rice with your fingers. This is the most important step nobody mentions.
- 2.Heat a large skillet or wok over high heat until you see a wisp of smoke. Add 1 tbsp oil and swirl.
- 3.Pour in the beaten eggs. Scramble fast for 30 seconds until just set, then push to one side of the pan.
- 4.Add the remaining oil and the diced onion to the empty side. Cook 90 seconds until translucent.
- 5.Tip in the rice. Press it flat against the pan and let it sit untouched for 60 seconds to get some browning, then toss.
- 6.Pour soy sauce around the edge of the pan (not on the rice. It'll evaporate and caramelize on contact). Toss everything together for another minute. Finish with green onion.
If you don't have…
- day-old rice: fresh rice, spread on a tray and chilled uncovered for 1 hour
- soy sauce: tamari (for gluten-free), or 1 tbsp Worcestershire + pinch of salt
- green onion: any fresh herb, or skip it
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