How to Cook 10-Minute Easy Egg-Fried Rice

Have you ever wondered how to make classic egg-fried rice? It’s easier than you may think; clear instructions and pictures in this post will have you making delicious fried rice in no time.

Egg-fried rice. These three words bring a familiar sense of joy and anticipation to the minds of many. Its simple but satisfying flavor makes it a Chinese restaurant and takeout favorite across America. There’s no fooling around in this dish, just simple ingredients combined with the right technique and balance of flavor.

Ingredients For Egg-Fried Rice

*This picture was used to double the recipe below, you will only need half the ingredients

Rice – I prefer Thai jasmine for most fried rice, it’s a flavorful rice with separate grains. Make sure to use leftover, pre-cooked rice.

Egg – I usually use 1 large egg per cup of rice.

Bell Pepper – Peas and Carrots are a classic, but I prefer diced bell pepper for its sweet flavor and crisp-tender texture.

Garlic and Ginger -The classic aromatics, diced and fried gently before adding the rice,

Scallion – I like to stir in scallion greens near the end, and top with a few extra slices at the end.

Oil – Neutral flavored oil with a high smoke point like peanut, canola, or vegetable is great for fried rice.

Soy Sauce – Classic light-colored soy sauce is the main seasoning.

Dark Soy Sauce – I love the darker color you get from just a bit of dark soy sauce, but you can substitute it with more light soy sauce.

Sugar – A pinch of sugar helps to even out the flavor, but you don’t need much.

Toasted Sesame Oil – This flavorful oil provides that final aroma and je ne sais quoi. Do NOT leave it out.

How to Make Egg-Fried Rice

Making fried rice is simple and fast, it just takes high heat, the right techniques, and a good ratio of seasonings.

Step 1- Preheat Pan/Wok

This step is much more important than you may think. This is the key to having your food not stick: “Simply preheat your pan or wok before adding oil,” as Judy Leung says (per The Woks of Life).

Heat the pan over high heat for a few minutes. The pan should be hot, and begin to smoke. Once this happens, you can add the oil.

Step 2 – Scramble Eggs

Add 2 tsp. of oil to the hot pan, followed by the lightly beaten eggs.

Let the eggs cook for a few seconds,

then flip and stir vigorously to scramble the eggs.

Once the eggs are set, remove them from the pan.

Step 3 – Fry the Aromatics and the Rice

After removing the eggs from the pan, allow the wok/pan to come up to temperature before adding anything else. Adding ingredients lowers the pan’s temperature, and the goal is to maintain as high heat as possible.

Once the pan has reheated, add the remaining tablespoon of oil around the edges of the pan, and tilt the pan to spread the oil across it.

Add the ginger, then the garlic, and fry for about 10-15 seconds,

until they are aromatic and just barely beginning to brown. Any longer and the garlic will burn.

Immediately add the rice, and stir vigorously.

Occasionally toss the rice, returning the burner to the pan as quickly as possible. The goal is to coat each grain of rice in a thin layer of oil and keep it in constant motion to cook the rice evenly. Do this for 30 seconds to 1 minute.

Step 4 – Add the Bell Pepper

Push the rice to the side and make a large well in the center of the rice for the bell pepper.

Add the diced bell pepper to the center of the pan;

it should come into direct contact with the hot surface.

Cook for 30 seconds undisturbed, then toss everything in the pan together and stir-fry for 30 more seconds.

Step 5 – Add the Egg

Replace the cooked eggs in the pan and stir-fry for 30 seconds.

Step 6 – Season the Rice

Pour the soy sauce, dark soy sauce, and toasted sesame oil around the edge of the wok.

Season with sugar and white pepper. Immediately begin stirring and tossing quickly, for about 20-30 seconds.

Step 7 – Stir in the Scallion Greens

Turn off the heat and stir in the thinly sliced scallion greens.

Your egg-fried rice is done. Transfer the finished rice to the plate, garnish with more scallion greens, and serve. If you’re an Asian food addict, enjoy with chopsticks.

Ingredients

• 2 1/2 c. of rice
• 1 tbsp. + 2 tsp. of oil
• 2 eggs, lightly beaten
• 3 cloves of garlic, minced
• The green parts of 6 scallions, thinly sliced on a bias
• 1-inch piece of ginger, minced
• 3/4 c. of diced bell peppers
• 1 tbsp. of soy sauce
• 1 tsp. of dark soy sauce
• 1/2 tsp. of toasted sesame oil
• 1/2 tsp. of sugar
• 1/2 tsp. of white pepper

Directions

Eggs

1. Heat your pan/wok over high heat until VERY hot, and beginning to smoke. Add 2 tsp. of oil around the edge and swirl it around the surface of the pan/wok.
2. Add the eggs in one layer and cook for a few seconds, until the edges are set.
3. Flip the eggs over and use a wok spatula (or regular spatula, wooden spoon, or whatever you have) to break up the egg and create a relatively firm scrambled egg. Remove from the pan and set aside.

Rice

1. Allow the wok/pan to heat back up (still over high heat), then add 1 tbsp. of oil around the edge as you did before.
2. Fry the garlic and ginger in the hot oil for 10-15 seconds, until just barely beginning to brown at the edges.
3. Immediately add the rice and toss repeatedly to coat in the oil. Stir fry for about a minute.
4. Push the rice to the side and make a large well in the center of the rice. Add the diced bell pepper to the pan’s center, cook for 30 seconds undisturbed, then stir-fry for 30 seconds.
5. Replace the cooked eggs in the pan and stir-fry for 20-30 seconds.
6. Pour the soy sauce, dark soy sauce, and toasted sesame oil around the edge of the wok. Season with sugar and white pepper. Immediately begin stirring and tossing quickly, for about 20-30 seconds.
7. Turn off the heat and stir in the thinly sliced scallion greens. Serve immediately and garnish with a few reserved slices of scallion.