A wok, day-old rice, and 10 minutes: that’s all it takes to turn leftovers into a fast, satisfying classic. This version keeps it simple—fluffy eggs, sweet onion, and spring onion—so you can eat it as is or use it as a base for add-ins.

Why you’ll love this dish

• Ultra-fast: 10 minutes of cooking with pantry staples.
• Budget-friendly: Designed for leftover rice; no specialty sauces required.
• Flexible base: Add veg, protein, or sauces without breaking the method.

“Came together in minutes and tasted like my favorite takeout—without being greasy.”

Step-by-step overview

1. Dry rice: Cook ahead and spread to steam-dry (or use cold, day-old rice).
2. Aromatics: Fry onion in hot oil until lightly browned.
3. Toast rice: Stir-fry to separate grains.
4. Eggs: Push rice aside, scramble eggs, then fold through.
5. Finish: Top with spring onion and season to taste (soy, sesame oil, white pepper).

What you’ll need

• 250 g long-grain rice (cooked, cooled)
• 3 tbsp vegetable oil (neutral, high-heat)
• 1 onion, finely chopped
• 4 eggs, beaten
• 2 spring onions, sliced (to serve)
• Optional seasonings: sesame oil, ground white pepper, soy sauce

Sub notes: Any neutral oil works. Swap long-grain with jasmine or basmati (still dry the rice). Use shallots for milder sweetness.

Step-by-step instructions

1. Cook & dry rice: Prepare rice per pack directions. Drain, spread on a tray to steam-dry; chill if possible.
2. Fry onion: Heat 2 tbsp oil in a large wok over high heat. Stir-fry onion ~5 min until lightly browned.
3. Toast rice: Add rice, stir-fry ~3 min to heat through and separate grains. Push rice to one side.
4. Scramble eggs: Add remaining 1 tbsp oil to the empty side, pour in eggs. Let set briefly, then scramble until just cooked.
5. Combine & season: Fold eggs through rice. Off heat, add spring onion. Season with a few drops sesame oil, white pepper, and soy to taste.

Serving suggestions

• As a main with a side of steamed greens or cucumber salad.
• Top with chili crisp, toasted sesame seeds, or fried shallots.
• Pair with gochujang wings or a quick omelette for protein.

Storage and reheating tips

• Fridge: Cool quickly; store airtight up to 3 days.
• Reheat: Wok or skillet over high heat with a tsp oil; stir until piping hot (≥74 °C).
• Freezer: Best fresh; the eggs can turn rubbery after freezing.

Helpful cooking tips

• Rice matters: Day-old, uncovered rice is ideal. If fresh, spread on a tray and fan or chill to drive off moisture.
• High heat, big pan: Prevents steaming and keeps grains separate.
• Oil in stages: Start with most of the oil; save a spoonful for scrambling the eggs cleanly.
• Don’t drown it: Add soy off-heat and sparingly to avoid soggy rice and muddied color.

Creative twists

• Veg boost: Peas, diced carrots, corn, bell pepper—add with onion.
• Protein: Diced ham, roast chicken, prawns, tofu; fry before adding rice.
• Sauce profiles:
• Classic: Light soy + a dash of Shaoxing + white pepper.
• Garlic-chili: Chili oil + minced garlic at the end.
• Umami: A few drops of fish sauce or oyster sauce (go light).
• Herb swap: Chives or coriander instead of spring onion.

Common questions

1) Why must the rice be cold or dried?

Moist, hot rice steams and clumps. Dry, cold grains fry, separate, and absorb seasoning without turning gluey.

2) Can I use brown rice or quinoa?

Yes. Make sure it’s fully cooked and well-dried; brown rice needs an extra minute to heat through.

3) Do I need soy sauce?

No. Salt, white pepper, and sesame oil season cleanly. If using soy, add a small splash off-heat to avoid sogginess and keep the rice bright.

4) How do I keep eggs tender?

Cook them separately on the oiled side of the wok just until softly set, then fold through—overcooked eggs turn rubbery.

5) My rice sticks—what am I doing wrong?

Pan not hot enough, rice too wet, or not enough oil. Preheat properly, dry the rice, and use high heat with quick stirring.

Quick Fried Rice

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• Author: carlosramirez
• Total Time: 20 minutes
• Yield: 4 servings
• Diet: Vegetarian

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Description

A fast and satisfying stir-fried rice dish using leftover rice, fluffy eggs, and aromatic onions.

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Ingredients

• 250 g long-grain rice (cooked, cooled)
• 3 tbsp vegetable oil (neutral, high-heat)
• 1 onion, finely chopped
• 4 eggs, beaten
• 2 spring onions, sliced (to serve)
• Optional seasonings: sesame oil, ground white pepper, soy sauce

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Instructions

1. Prepare rice per pack directions. Drain, spread on a tray to steam-dry; chill if possible.
2. Heat 2 tbsp oil in a large wok over high heat. Stir-fry onion for ~5 min until lightly browned.
3. Add rice, stir-fry for ~3 min to heat through and separate grains. Push rice to one side.
4. Add remaining 1 tbsp oil to the empty side, pour in eggs. Let set briefly, then scramble until just cooked.
5. Fold eggs through rice. Off heat, add spring onion. Season with a few drops sesame oil, white pepper, and soy to taste.

Notes

Ensure rice is fully dried to prevent clumping. Use high heat to keep grains separate.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Stir-frying
• Cuisine: Asian