5 Minute Egg Fried Rice that is delicious plain for kids or a great side dish for all your Chinese dishes. Cannot get easier than a 5 minute recipe with only 5 ingredients!
5 Minute Egg Fried Rice
In purest form, it is nothing but eggs, grains, soy sauce and scallions stir fried in oil. It is the ultimate family friendly meal that yields maximum flavor without fuss. Loaded with tender bits of scrambled eggs, crunchy scallions and fluffy cooked grains, it is satisfying and filling.
A homemade meal that is so quick and easily made in just 5 minutes that appears in Chinese banquets. What you need is just 5 ingredients to make a humble recipe at home.
Make this fast, no-brainer, affordable, take-out dish for kids school lunch box, breakfast or on a busy weeknight. The best part is it goes well as a perfect side dish with any other Asian entree you decide to pair with!
This recipe is made without oyster sauce or vegetables, making it perfect for picky eaters, when you don't have time to chop vegetables or simply don't have stock. It is also made without MSG (although Uncle Roger might disapprove), which is a flavor enhancer that is often associated with Chinese cooking to give an umami flavor.
WHY IT WORKS
- 5 ingredients - It cannot get easier than a 5 ingredient meal.
- 5 minutes - Quick and Easy meal for the win.
- Simple yet flavorful - It gives a subtle, balanced taste that is particularly perfect when paired with saucy dishes.
- Budget Friendly - All ingredients are affordable and helps to stretch other expensive ingredients you might add.
EGGS TO RICE RATIO
The general ratio is to use one large egg for one cup of cooked rice. The scrambled egg adds great flavor, texture and protein to the dish.
WHAT TYPE OF RICE TO USE
- Long Grain like Jasmin variety - A go-to choice for most Chinese restaurants. It has less starch, creates a soft and fluffier texture with subtle aroma, making it the perfect choice.
- Short Grain - It is more starchy, might clump up and also be gummy in texture. Not what we are looking for!
- Basmati - Although not used in Chinese cuisine, this would work well for this dish.
All that being said, use any type of cooked, chilled grains that you have around and it will be just as tasty!
Does rice have to be cold?
Cold grains preferably day old is perfect. Generally, it is a way to repurpose leftovers from the previous day, since a day without cooking rice is a rare occurrence in most Asian households.
Refrigeration helps to dehydrate, firm up the grains and you’ll have less of a chance to make it clumpy. Remember to loosen the grains as much as possible with a fork right before you begin stir frying.
Hot cooked grains will turn slightly mushy when stir fried. Just make sure that it is at least room temperature before making.
Why do you put egg in fried rice?
Egg is generally very affordable, always stocked in most house holds and a good source of protein. Soft cooked chunks of egg adds great flavor and texture, making the dish absolutely delicious.
Best Methods
Did you know that you don't necessarily need a wok to make a great recipe. Here are some options to use:
- Wok- Frying in a traditional carbon steel wok is the most authentic way to go! The large, high walled pan allows for easy tossing at high heat. It also adds a smoky flavor. Make sure to heat the wok to a very high temperature, until you see smoke rise.
- Skillet - It’s perfectly fine to use a cast iron skillet or a frying pan (preferably one with a high side). Make sure it’s a big one so it is easier to toss around, without things flying everywhere.
- Instant Pot- This is one of the most easiest one pot method, especially when you don't have access to a stove top.
- Air Fryer - Making in the air fryer is super easy.
THE 5 INGREDIENTS
- Rice - Any cooked white variety that you have on hand will work. It will be great if it is day-old. You just don't want hot grains.
- Eggs - Although I use only one egg for the garlic fried rice, I choose to use 2 large eggs for this dish for added protein and flavor.
- Scallion - I chopped scallions into 1-inch pieces, since it adds a nice finish and crunch. But, chop it smaller if you have any picky eaters at home.
- Soy Sauce - Soy sauce for that umami and salt. Use as much as you like.
- Sesame oil - A bit of sesame oil goes a long way in adding nuttiness and traditional taste.
(A quick note on 5 ingredient recipes - Salt, Pepper, Cooking oil and Water are not counted as part of the ingredients).
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PRO TIPS FOR SUCCESS
It is so easy to make at home and it’s going to become popular among your kids. Here are a few of my favorite tips to make sure your dish turns out perfectly every single time -
- Make it gluten free - Replace soy sauce with tamari or gluten free soy sauce.
- Use day old cold rice - Fresh grains has too much moisture and doesn’t crisp up as well (although it comes handy to make in a pinch).
- Use a hot pan: Make sure your pan or wok is nice and hot.
- Cooking oil - Peanut oil is authentic, but any neutral oil like vegetable or corn will work.
- Always rinse before using -This removes the extra starch from the grains and prevents it from clumping.
VARIATIONS
Now you’ve learned how to make perfect recipe. Please feel free customize with whatever you have on hand with extra protein or veggies.
- Raw protein: pork, beef, bacon, chicken, shrimp or crab.
- Cooked protein: leftover cooked chicken or ham.
- Vegetables: onion, carrot, bell pepper, celery, mushroom, snow peas, baby corn or green peans.
- Vegan : Use tofu to replace the egg.
- Different grain - Cooked brown, cauliflower or quinoa should work just as well.
TOPPINGS
A tasty topping will elevate the humble side dish. Sriracha, sweet chili, teriyaki sauce, chopped green onions or a fried egg will all be delicious. My favorite way to enjoy with a dash of chili oil, YUM!
HOW TO MAKE?
It is one of the fastest recipe to make from scratch. Heat a wok or pan until hot and scramble eggs in hot oil, until ¾th cooked. Add all other ingredients, saute for couple of minutes and serve.
STORING AND REHEATING
Storage: This is great recipe to double to have left overs for the following day. Refrigerate leftovers for 3-4 days in a sealed container.
Reheating: The best way to reheat is either on the stove top or microwave. Add a dash of butter or oil when reheating on the stove top, to add a touch of glossiness.
CAN YOU FREEZE?
Sure can! Place cooled dish in freezer safe zip lock bags or container and freeze for up to a month. Thaw overnight in the fridge and reheat in microwave or stovetop.
HOW TO SERVE?
This makes a great breakfast or lunch on its own.
Restaurant fried rice is generally more greasy from tons of cooking oil. But, homemade versions are packed with protein, sometimes veggies and grains, making it a well balanced meal.
It makes a great meal prep candidate. It is fabulous as leftovers! So good, that some folks love to eat it cold straight from the refrigerator.
If you don't have cold grains from the day before, then spread hot cooked grains on sheet trays and let it hang out at room temperature for couple of hours to help it dry.
It is fine, especially if you are too busy during the week to cook. However, it is definitely more expensive than cooking it yourself.
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5 Minute Egg Fried Rice (only 5 Ingredients)
Ingredients
- 1 to 2 tablespoons vegetable or peanut oil
- 2 large eggs
- 2 cups cooked white rice, cooled
- 3 to 4 Scallions, chopped into 1-inch pieces
- 1 to 1 ½ tablespoons soy sauce
- ½ teaspoon Sesame oil
- 1 pinch Salt
- Ground black pepper, to taste
Equipment used
- 9-inch cast iron skillet
Instructions
- Heat oil in a skillet or wok over medium-high heat. When hot, break the eggs into the pan, cook stirring occasionally until the eggs are ¾th cooked.
- Stir in all remaining ingredients (rice, scallions, soy sauce, sesame oil, salt and black pepper) and stir fry for for about 2 minutes, until the rice is heated through.
- Serve hot.
Notes
- When working with a 5 minute fried rice, the shorter prep time the better.
- It still has some crunch, instead of completely wilting.
- Adds a nice green finish, instead of being just rice with eggs.
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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Louie Mattox
I just made this 15 minutes ago and it was super easy and quick to make. I would definitely try this again, but I would add a little more soy sauce and some extra mix-ins.