Description
A quick and delicious fried rice recipe that uses day-old rice for the best texture.
Ingredients
Scale
- 2 tablespoons neutral oil (like avocado or canola)
- 3 large eggs, beaten
- 3 cups cold cooked jasmine rice (preferably day-old)
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- ½ teaspoon sesame oil
- 2 stalks green onion, chopped
- 1 clove garlic, minced (optional)
Instructions
- Prep First: Before you even turn on the heat, have all your ingredients ready. Fried rice comes together quickly, and you won’t have time to chop once things are sizzling.
- Use Cold Cooked Rice: Day-old rice is best because it’s drier, giving you that perfect slightly crispy texture. Freshly cooked rice can get mushy, so try to plan ahead or let it cool completely before using.
- Cook the Eggs: Heat 1 tablespoon of oil in a wok or large pan over medium heat. Pour in the beaten eggs and scramble gently. Once just cooked, remove them from the pan and set aside.
- Stir-Fry the Rice: Add the remaining tablespoon of oil. Toss in the garlic (if using), then immediately add the cold rice. Break up any clumps with your spatula and let the rice toast slightly—this adds flavor and texture.
- Season and Combine: Drizzle in the light soy sauce, dark soy sauce, and sesame oil. Stir well to ensure every grain is coated. Return the cooked eggs to the pan and stir to combine.
- Add Green Onions and Serve: Stir in chopped green onions right at the end for freshness. Serve hot, straight from the wok, with a little extra sesame oil on top if you like.
Notes
- Day-old rice is ideal for this recipe.
- Customize with your favorite vegetables or proteins.
- Adjust soy sauce to taste for saltiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 180mg