15-Minute Chinese Egg Fried Rice
This 15-Minute Chinese Egg Fried Rice features day-old jasmine rice quickly stir-fried with beaten eggs, garlic, green onions, soy sauce, and optional sesame oil and MSG. The eggs are cooked first to slightly moist scrambled chunks before mixing with fragrant garlic and scallions sautéed in oil. The rice is continuously stirred to coat evenly and separate clumps. The final toss with soy sauce, salt, pepper, and optional seasonings creates a savory, slightly smoky fried rice with tender scrambled egg pieces dispersed throughout. The recipe can be adjusted to include vegetables if desired.
Ingredients
- 2 tbsp neutral cooking oil divided, generic cooking oil
- 4 egg beaten well
- 3 green onion finely chopped, divided
- 2 cloves garlic minced
- 4 cups (600 g) jasmine rice day-old leftover, cooked
- 1 tsp soy sauce or soy sauce, light
- salt to taste
- black pepper to taste
- 2 tsp sesame oil optional
- 2 pinches MSG optional
Instructions
- Heat 1 tablespoon of oil in a wok or skillet over medium-high heat. Add the eggs to the heated oil. You should see the eggs quickly bubble up from the edge. Scramble the egg until cooked but still slightly moist, breaking into small chunks. Transfer the eggs to a plate and set aside.
- Heat the remaining 1 tablespoon of oil. Add 1/2 the amount of green onion and garlic, and stir-fry until it releases the fragrance and soften, about 30-60 seconds.
- Add rice and stir-fry constantly to coat with green onion and to heat the rice evenly. If there are still some clumps, press with a spatula to separate the rice grains.
- Return the eggs and add remaining green onion, soy sauce, and salt to the rice. Sprinkle 1-2 pinches of MSG and sesame oil if you are using. Give everything a good stir to evenly distribute the seasonings. Taste to see if you need more salt. Sprinkle with pepper and give a good toss. Enjoy egg fried rice while hot.
Notes
- You can boost the dish's heartiness by adding vegetables like carrots, peas, bell peppers, or corn; stir-fry them first until softened before adding the rice.
- Increase seasoning proportionally when adding vegetables to maintain balanced flavor.
Nutrition Information
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 354
% Daily Value*
| Calories | 354kcal | 18% |
| Carbohydrates | 46g | 15% |
| Protein | 10g | 20% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 164mg | 55% |
| Sodium | 150mg | 6% |
| Potassium | 150mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 0.5g | 1% |
| Vitamin A | 327IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.