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Crispy Egg Fried Rice Recipe Easy Better Than Takeout at Home

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A quick and satisfying crispy egg fried rice recipe that transforms leftover rice into a golden, crunchy, and savory comfort dish, perfect for busy weeknights or lazy lunches.

Ingredients

Scale
  • 4 cups day-old cooked white rice (preferably jasmine or long-grain)
  • 3 large eggs, room temperature
  • 2 tablespoons vegetable oil (canola or grapeseed)
  • 2 tablespoons light soy sauce
  • 2 green onions, thinly sliced
  • 1 teaspoon minced garlic
  • 1 teaspoon minced fresh ginger (optional)
  • 1 teaspoon toasted sesame oil
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Dice the green onions, mince garlic and ginger. Beat 3 large eggs in a bowl with a pinch of salt.
  2. Place your skillet over medium-high heat and add 1 tablespoon of vegetable oil. Let the oil get hot but not smoking, about 1-2 minutes.
  3. Pour in the beaten eggs and let them sit undisturbed for 20 seconds until they start to set around the edges. Gently scramble until just cooked but still soft. Remove eggs from the pan and set aside.
  4. Add another tablespoon of oil to the hot pan. Toss in minced garlic and ginger; stir for about 30 seconds until fragrant but not browned.
  5. Add 4 cups (about 800g) of cold, day-old rice. Use your spatula to break up any clumps. Spread the rice evenly across the pan and press down gently. Let it cook undisturbed for 2-3 minutes to develop a golden crust.
  6. Stir and flip sections of rice to crisp evenly, cooking for another 2-3 minutes until slightly crunchy.
  7. Drizzle 2 tablespoons soy sauce evenly over the rice and stir well to combine. Season with salt and freshly ground black pepper to taste.
  8. Add the scrambled eggs back into the pan along with sliced green onions. Toss gently to combine, letting the residual heat warm the eggs and onions.
  9. Remove from heat, drizzle 1 teaspoon toasted sesame oil over the rice, and give it one last toss.
  10. Serve immediately while hot.

Notes

Use day-old rice for best texture; freshly cooked rice tends to be too sticky. Let the rice sit undisturbed in the hot pan to develop a crispy crust. Scramble eggs separately to keep them tender and fluffy. For gluten-free, substitute soy sauce with tamari. Reheat leftovers in a hot skillet with oil to revive crispiness instead of microwaving.

Nutrition

Keywords: crispy egg fried rice, easy fried rice, leftover rice recipe, quick dinner, comfort food, homemade fried rice

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