Egg Fried Rice

Filling rice bowl favorite.

Why You'll Love This Recipe

• 10 minutes from cold rice to dinner.
• Pantry staples only.
• Cheap, fast, satisfying.
• Foundation for any add-ins.
• Better than takeout.

Ingredient Notes

• Jasmine or long-grain white rice.
• Toasted sesame oil at the end, never for cooking.
• White pepper has a different (fruitier) heat than black.

Ingredient Substitutions

• Tamari for gluten-free.
• Add peas, corn, or carrots.
• Top with chili crisp for heat.

Equipment Needed

• Wok or non-stick skillet
• Spatula
• Mixing bowls

Prep Tips

• Cook rice the day before.
• Beat eggs with salt before turning on the burner.

Instructions

1. 1

   Gather and prep: 1 cup uncooked long-grain rice, 1 large egg, 1 tbsp soy sauce, 3 cloves garlic, minced, 1 green onion, 1 tbsp sesame oil. mince the garlic, and dice the onion before you start cooking.

2. 2

   Scramble eggs; set aside.

3. 3

   Sauté garlic in oil.

4. 4

   Add rice and soy, fold in eggs and green onion.

Artsi Pro Tips

• Day-old rice only — fresh equals mush.
• Drizzle soy on the hot wok edge for wok-hei smokiness.
• Egg scrambles first so it stays light.

Common Mistakes

• Fresh rice — clumpy and wet.
• Cold soy on cold rice — doesn't caramelize.
• Overscrambling eggs into dry curds.

Recipe Tags