5 Minutes Easy Egg Fried Rice

Got 5 minutes and some leftover rice? Get ready for the fastest, most delicious fried rice you’ve ever made! This recipe transforms simple ingredients into restaurant-quality comfort food with minimal effort.

The secret to perfect egg fried rice lies in using cold rice and high heat – these two elements create that coveted slightly crispy texture while keeping each grain beautifully separate. Plus, our method of adding soy sauce around the edges of the wok creates an incredible smoky flavor you’ll absolutely love.

Ingredients

For the Base:

• 3 tbsp cooking oil
• 4 large eggs, beaten with pinch of salt
• 4 cups cold jasmine rice
• 2 tbsp soy sauce
• 1 pinch of salt

For Garnish:

• 4 green onions, sliced
• Optional: sesame seeds for garnish

Steps

1. Heat your wok or large skillet over high heat until smoking slightly. Add 1 tbsp cooking oil and swirl to coat evenly. The oil should shimmer but not smoke excessively.
2. Pour in the beaten eggs and immediately start scrambling. Cook for 1-2 minutes until eggs are about 75% set but still slightly wet – they’ll finish cooking with the rice.
3. Add the remaining 2 tbsp cooking oil and cold jasmine rice. Break up any clumps with your spatula while stirring continuously. The rice should sizzle on contact – if it doesn’t, your pan isn’t hot enough.
4. Pour the 2 tbsp soy sauce around the edges of the wok where it’s hottest (15-20 seconds). You should hear it sizzle and see slight caramelization – this creates that signature “wok hei” flavor.
5. Season with salt to taste, continuing to stir and toss for 1-2 minutes until everything is well combined and heated through. If the rice starts to stick, reduce heat to medium-low.
6. Turn off the heat and stir in the sliced green onions. Transfer to serving plates and garnish with sesame seeds if desired. Serve immediately while hot.

Smart Swaps

• Use brown rice instead of jasmine (same amount) for extra fiber
• Swap regular soy sauce for low-sodium soy sauce to reduce salt content
• Try cauliflower rice (4.5 cups) for a low-carb version

Make It Diabetes-Friendly

• Use brown rice or cauliflower rice to lower glycemic impact
• Reduce rice portion to 3 cups and increase eggs to 6 for better protein-to-carb ratio
• Add 1 cup diced vegetables to increase fiber and reduce carb density
• Consider timing this meal before physical activity when blood sugar management is optimal

Pro Tips

• Always use day-old or completely cooled rice – fresh rice will turn mushy
• Keep your wok or pan screaming hot for best texture
• Don’t overcrowd the pan – cook in batches if needed
• Pre-mix the eggs with salt before cooking for more even seasoning