10-Minute Egg Fried Rice

🍳 Step-by-Step Instructions

1. Use clean hands or a fork to break up cold rice clumps in a bowl.
2. Heat 1 tbsp oil in a large wok or skillet over high heat.
3. Pour in beaten eggs and scramble quickly for 45 seconds until soft. Transfer eggs to a plate.
4. Add remaining oil to hot wok. Add scallion whites, garlic, peas, and carrots; stir-fry 1 minute.
5. Add chilled rice to wok. Press down and stir-fry vigorously over high heat for 3-4 minutes until grains are hot and slightly toasted.
6. Drizzle soy sauce and toasted sesame oil around perimeter of wok so it sizzles into rice. Toss well.
7. Return cooked eggs to wok, breaking into pieces. Stir in scallion greens and white pepper.
8. Toss for 30 seconds and serve immediately.

⭐ Why This Recipe Works

• Ready from stove to plate in just 10 minutes
• The definitive way to transform leftover cooked rice
• Better and fresher than takeout with zero MSG hangover
• Easily customized with chicken, shrimp, or veggies

🔄 Delicious Variations

• Kimchi Fried Rice: Add 100 g chopped kimchi and 1 tbsp gochujang paste
• Shrimp Fried Rice: Toss in cooked peeled baby shrimp
• Spicy Chili Garlic: Stir in 1 tbsp chili garlic sauce or sriracha

❓ Frequently Asked Questions