Instant Egg Fried Rice (Print Version)

A quick, savory dish with fluffy rice, scrambled eggs, and simple seasonings—ready in minutes with pantry staples.

# Ingredients:

→ Base

01 - 2 cups cooked rice (preferably cold, day-old)
02 - 2 eggs
03 - 1 tbsp vegetable or sesame oil
04 - Salt and pepper, to taste

→ Aromatics & Seasoning

05 - 2 spring onions, chopped
06 - 1 clove garlic, minced
07 - 1–2 tbsp soy sauce
08 - 1/2 tsp sesame oil (optional)
09 - Pinch of chili flakes (optional)

→ Optional Add-Ins

10 - 1/4 cup frozen peas or mixed vegetables
11 - 1/4 cup diced cooked chicken or tofu

# Steps:

01 - Heat oil in a non-stick skillet or wok over medium-high heat.
02 - Crack the eggs directly into the pan, scramble quickly, and cook until just set. Push to one side of the pan.
03 - Add garlic, spring onion whites, and optional vegetables. Sauté briefly until fragrant.
04 - Add the rice and break up any clumps with a spatula. Stir-fry for 2–3 minutes until heated through.
05 - Add soy sauce, sesame oil, and pepper. Mix everything well and stir-fry for another minute.
06 - Garnish with spring onion greens and serve hot.

# Notes:

01 - Cold rice works best—fresh rice may become mushy.
02 - Add a dash of oyster sauce or hoisin for richness.
03 - For a vegan version, use scrambled tofu instead of egg.

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