Egg Fried Rice

5 from 1 vote

Egg Fried Rice cooks quick and easy with very little prep time. Customize it to make it your own with your favorite mix-ins for a family favorite side dish.

Prep Time10

Cook Time15

Total Time25

Course: Main Course, Side Dish

Cuisine: Chinese

Servings:

Author: Carrie Barnard

Cost: $2.77, $0.69 per Servings

Ingredients

2 tablespoons butter
4 large eggs lightly beaten
4 cups cooked and chilled jasmine rice
¼ cup chicken broth
2 tablespoons soy sauce
1 teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon white pepper
2 green onions thinly sliced

Instructions

Melt 2 tablespoons butter in a large skillet over medium heat. Pour 4 lightly beaten large eggs into the skillet and cook, stirring gently, until the eggs are scrambled and fully set. Transfer the scrambled eggs to a plate and set aside.
Add 4 cups cooked and chilled jasmine rice to the same skillet. Stir-fry for 2–3 minutes, breaking up any clumps of rice.
In a small bowl, whisk together ¼ cup chicken broth, 2 tablespoons soy sauce, 1 teaspoon garlic powder, ½ teaspoon onion powder, and ¼ teaspoon white pepper. Pour the sauce over the rice and stir-fry for 2–3 minutes, until the rice is evenly coated and heated through.
Gently fold in the scrambled eggs and sliced green onions. Stir-fry for 1-2 minutes, or until the eggs are heated through and the green onions are slightly softened.
Remove the skillet from the heat and serve immediately while warm and enjoy!

Notes

Using cold, leftover rice helps prevent the fried rice from becoming mushy. If using freshly cooked rice, spread it out on a baking sheet and refrigerate until chilled before proceeding with the recipe.

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