10-Minute Fried Rice
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A quick, satisfying fried rice made with cooked rice, eggs, garlic, spring onions, soy sauce, white pepper, and sesame oil. It is designed as an easy dinner or takeaway-style meal for two.
- Time
- 10 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, sesame, eggs, and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 630 g
- 150 g
- 6 g
- 45 g
- 25 g
- 30 g
- 1 g
- 3 g
- 9 g
Weights are estimates. Together, the ingredients weigh about 905 g before cooking, which is about 455 g per serving.
Steps
Prepare all ingredients before cooking: mince the garlic, separate the spring onion whites from the greens, and slice the spring onions. Have the cooked rice, eggs, soy sauce, white pepper, chicken powder, salt, and sesame oil ready beside the stove. Use a wok or large skillet so the rice can be tossed without crowding.
Heat the cooking oil in a wok or large skillet over medium-high to high heat until it is hot and shimmering.
Add the minced garlic and the white parts of the spring onions. Stir-fry briefly, about 20–30 seconds, until fragrant; do not let the garlic brown deeply.
Add the eggs to the hot wok. Stir and scramble them until they are just set but still tender, breaking them into small pieces with a spatula.
Add the cooked rice. Toss and stir-fry vigorously for 1–2 minutes, breaking up any clumps and coating the grains with the oil and egg.
Season the rice with the soy sauce, white pepper, chicken powder, and salt to taste. Continue tossing until the seasoning is evenly distributed and the rice is hot, with separate, lightly glossy grains.
Add the green parts of the spring onions and the sesame oil. Toss for about 30 seconds, just until the spring onions are bright and the sesame oil is fragrant.
Taste and adjust the salt or soy sauce if needed. Serve immediately while hot.
Notes
For the best texture, use cooked rice that has been cooled and refrigerated, since freshly cooked rice can become soft or sticky when stir-fried. The recipe is written for two servings. Chicken powder can be substituted with MSG or dashi powder as stated in the source.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 703
- Protein
- 21 g
- Carbs
- 94 g
- Fat
- 26 g
- Fiber
- 2 g
Where the calories come from
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