Simple Egg Fried Rice as a Side Dish
Simple egg fried rice as a side dish made with fluffy cold rice, softly scrambled eggs, and light seasoning. A clean, neutral fried rice that pairs well with many meals.
Equipment
- Large Skillet or Wok
- Spatula
- Small Bowl
Ingredients
Egg Fried Rice
- 3 cups cooked long-grain white rice cold, day-old preferred
- 2 large eggs lightly beaten
- 2 tbsp neutral oil divided
- 2 green onions thinly sliced
- 1 tbsp soy sauce optional, to taste
- salt to taste
- white pepper to taste
Instructions
- Break up cold rice so the grains are loose. Beat eggs lightly and slice green onions.
- Heat 1 tablespoon oil in a skillet over medium heat. Add eggs and gently scramble until softly set. Transfer to a plate.
- Add remaining oil and increase heat to medium-high. Add rice, spread into an even layer, and let sit briefly before tossing.
- Fry rice 2 to 3 minutes until heated through. Add soy sauce if using, drizzling around the edges of the pan. Season lightly with salt and white pepper.
- Return eggs to the pan along with green onions. Toss gently until evenly combined and serve immediately.
Notes
Keep seasoning minimal so the rice stays neutral as a side dish. Use cold rice for fluffy texture. Skip soy sauce if serving with salty mains.