Savory Egg Fried Rice Meal

This quick egg fried rice has become my go-to dinner when I'm starving but too tired to cook much. With just eggs and some leftover rice, you can whip up a dish that tastes just as good as takeout but costs way less and takes barely any time to make.

I threw this together during a crazy busy week when my kitchen was practically empty, and now it's my most trusted dinner fix. These days my kids actually ask for it every week, even when we've got plenty of other stuff to eat.

What You'll Need

• Leftover cold jasmine rice: This gives you that perfect texture. Older, drier rice won't turn mushy and keeps each grain separate.
• Large eggs: They add protein and create soft strands throughout. Eggs from happy chickens will give you richer color.
• Green onion: Brings a crisp, light taste and pretty green flecks. Pick ones with sturdy stems and vibrant color.
• Regular soy sauce: This creates that deep savory flavor. Go for good quality without artificial coloring if you can.
• Sesame oil: Adds that unmistakable nutty smell. You only need a tiny bit, so get the good stuff.
• Vegetable oil: Helps you cook everything at super high temps. Any plain cooking oil will do the job.

How To Make It

Warm Your Pan:

Get your vegetable oil hot in a big skillet or wok on high heat. If you're using a wok, let the oil get smoky for that authentic flavor. With regular pans, just get it hot without creating a smoke alarm situation.

Fix The Eggs:

Toss your beaten eggs into the hot oil, moving them around fast to make fluffy bits. Don't cook them completely since they'll keep cooking with the rice.

Throw In The Rice:

Once eggs are just barely set but still wet-looking, dump in your cold rice. Smash any lumps with your spatula. Rice that's sat in the fridge breaks apart much better than fresh stuff.

Mix In Scallions:

Push everything to one side, making room to add your last bit of oil and green onions. The heat will soften them just enough while keeping their fresh taste before mixing everything together.

Add Flavor And Finish:

Drizzle soy sauce and sesame oil around the edge of the pan where it'll sizzle right away, then toss everything until the rice turns a nice light brown. Keep the heat high so the soy sauce gets a bit sticky when it hits the pan.

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That sesame oil really makes all the difference in this simple meal. The nutty smell reminds me exactly of our favorite Chinese takeout place, and I'll never forget when my little girl asked if we'd ordered delivery the first time I added it to our homemade fried rice!

Ways To Switch It Up

This basic version can be changed up with whatever's in your fridge. Try throwing in some diced carrots, peas, corn or chopped peppers for extra color and nutrients. You can add proteins like chopped ham, crispy bacon, or shrimp too. Just cook any raw stuff before you add your eggs so everything's properly done.

Keeping Leftovers

Pop any extra fried rice into sealed containers and keep in the fridge for up to 3 days. It actually tastes even better the next day after the flavors have mixed together more. When you reheat it, add a tiny splash of water before microwaving to bring back moisture, or better yet, quickly fry it again in a hot pan to get that crispy texture back.

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The Secret To Restaurant Quality

The big difference between homemade and takeout fried rice isn't fancy ingredients but how you cook it. Using yesterday's rice, cranking up the heat, and moving fast all help get that perfect texture. The quick smoking of oil in a wok creates that special 'wok hei' flavor that makes restaurant rice taste so good but often missing at home.

Biggest Blunders To Dodge

Fresh rice usually turns into mushy fried rice because it's too wet. Always plan ahead or spread hot rice on a cookie sheet and chill it for 30 minutes if you're in a rush. Stuffing too much in your pan stops proper frying and steams your rice instead of frying it. Work in smaller batches if you're making a lot.

Common Recipe Questions

→ Can I use freshly cooked rice?

Cold rice that's been sitting in the fridge overnight works best because it won't stick together. Fresh rice is usually too wet and gets mushy.

→ What type of rice works best?

Go for Jasmine or any type of long-grain white rice as they don't clump together, making them perfect for frying.

→ Can I substitute sesame oil?

Sure thing, sesame oil gives that nutty kick, but you can swap it with olive oil or any plain cooking oil for a different flavor profile.

→ What vegetables can I add?

Throw in some peas, carrots, or chopped bell peppers to add more color, nutrition and crunch to your egg fried rice.

→ How can I make it taste like takeout?

The secret's in cooking over high heat, using good quality soy sauce, and don't skip the sesame oil for that authentic restaurant flavor.