3-Min Egg Fried Rice Recipe—BETTER Than Takeout Guaranteed!

cooked rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa adds protein and fiber while white rice is more economical.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is budget-friendly.

shrimp

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is plant-based and often less expensive than shrimp.

Chop the white parts of the scallions into about 1/2 inch pieces.

Thinly slice the green parts of the scallions and set aside.

Crack the eggs into a bowl and lightly beat them.

For the best results, use overnight jasmine rice to keep each grain separate during stir frying.

If using fresh steamed rice, use a 1:1 rice to water ratio and cook it using the rice setting. Once done, spread it out on a plate to cool and let it air dry for at least 30 minutes or refrigerate overnight.

In a wok over medium heat, add the cooking oil and the white parts of the scallions; cook for about 20 seconds until aromatic.

Remove the scallions from the wok.

Turn the heat to high and pour in the beaten eggs; scramble until about halfway cooked.

Add the rice and stir and toss until each grain is separated, allowing some eggs to wrap around the rice.

Season with a pinch of white pepper and soy sauce; mix well.

Finish with the green parts of the scallions and give it a final toss.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens