5 Minute Egg Fried Rice (5 Ingredients) | Kitchen At Hoskins (2024)

5 Minute Egg Fried Rice that is delicious plain for kids or a great side dish for all your Chinese dishes. Cannot get easier than a 5 minute recipe with only 5 ingredients!

Jump to Recipe

5 Minute Egg Fried Rice

In purest form, it is nothing but eggs, grains, soy sauce and scallions stir fried in oil. It is the ultimate family friendly meal that yields maximum flavor without fuss. Loaded with tender bits of scrambled eggs, crunchy scallions and fluffy cooked grains, it is satisfying and filling.

A homemade meal that is so quick and easily made in just 5 minutes that appears in Chinese banquets. What you need is just 5 ingredients to make a humble recipe at home.

Make this fast, no-brainer, affordable, take-out dish for kids school lunch box, breakfast or on a busy weeknight. The best part is it goes well as a perfect side dish with any other Asian entree you decide to pair with!

This recipe is made without oyster sauce or vegetables, making it perfect for picky eaters, when you don't have time to chop vegetables or simply don't have stock. It is also made without MSG (although Uncle Roger might disapprove), which is a flavor enhancer that is often associated with Chinese cooking to give an umami flavor.

WHY IT WORKS

5 ingredients - It cannot get easier than a 5 ingredient meal.
5 minutes - Quick and Easy meal for the win.
Simple yet flavorful - It gives a subtle, balanced taste that is particularly perfect when paired with saucy dishes like Firecracker Shrimp, Hunan Chicken or Shrimp Broccoli Stir Fry.
Budget Friendly - All ingredients are affordable and helps to stretch other expensive ingredients you might add.

EGGS TO RICE RATIO

The general ratio is to use one large egg for one cup of cooked rice. The scrambled egg adds great flavor, texture and protein to the dish.

WHAT TYPE OF RICE TO USE

Long Grain like Jasmin variety - A go-to choice for most Chinese restaurants. It has less starch, creates a soft and fluffier texture with subtle aroma, making it the perfect choice.
Short Grain - It is more starchy, might clump up and also be gummy in texture. Not what we are looking for!
Basmati - Although not used in Chinese cuisine, this would work well for this dish.

All that being said, use any type of cooked, chilled grains that you have around and it will be just as tasty!

Does rice have to be cold?

Cold grains preferably day old is perfect. Generally, it is a way to repurpose leftovers from the previous day, since a day without cooking rice is a rare occurrence in most Asian households.

Refrigeration helps to dehydrate, firm up the grains and you’ll have less of a chance to make it clumpy. Remember to loosen the grains as much as possiblewith a fork right before you begin stir frying.

Hot cooked grains will turn slightly mushy when stir fried. Just make sure that it is at least room temperature before making.

Why do you put egg in fried rice?

Egg is generally very affordable, always stocked in most house holds and a good source of protein. Soft cooked chunks of egg adds great flavor and texture, making the dish absolutely delicious.

Best Methods

Did you know that you don't necessarily need a wok to make a great recipe. Here are some options to use:

Wok- Frying in a traditional carbon steel wok is the most authentic way to go! The large, high walled pan allows for easy tossing at high heat. It also adds a smoky flavor. Make sure to heat the wok to a very high temperature, until you see smoke rise.
Skillet - It’s perfectlyfine to use a cast iron skillet or a frying pan(preferably one with a high side). Make sure it’s a big one so it is easier to toss around, without things flying everywhere.
Instant Pot- This is one of the most easiest one pot method, especially when you don't have access to a stove top. Have you tried this Instant Pot Egg Fried Rice, Shrimp Fried Rice in Instant Pot?
Air Fryer - Making in the air fryer is super easy. Here is our popular Air Fryer Fried Rice Recipe.

THE 5 INGREDIENTS

Rice - Any cooked white variety that you have on hand will work. It will be great if it is day-old. You just don't want hot grains.
Eggs - 2 large eggs.
Scallion - I chopped scallions into 1-inch pieces, since it adds a nice finish and crunch. But, chop it smaller if you have any picky eaters at home.
Soy Sauce - Soy sauce for that umami and salt. Use as much as you like.
Sesame oil - A bit of sesame oil goes a long way in adding nuttiness and traditional taste.

(A quick note on 5 ingredient recipes - Salt, Pepper, Cooking oil and Water are not counted as part of the ingredients).

PRO TIPS FOR SUCCESS

It is so easy to make at home and it’s going to become popular among your kids. Here are a few of my favorite tips to make sure your dish turns out perfectly every single time -

Make it gluten free - Replace soy sauce with tamari or gluten free soy sauce.
Use day old cold rice - Fresh grains has too much moisture and doesn’t crisp up as well (although it comes handy to make in a pinch).
Use a hot pan: Make sure your pan or wok is nice and hot.
Cooking oil - Peanut oil is authentic, but any neutral oil like vegetable or corn will work.
Always rinse before using -This removes the extra starch from the grains and prevents it from clumping.

VARIATIONS

Now you’ve learned how to make perfect recipe. Please feel free customize with whatever you have on hand with extra protein or veggies.

Raw protein: pork, beef, bacon, chicken, shrimp or crab.
Cooked protein: leftover cooked chicken or ham.
Vegetables: onion, carrot, bell pepper, celery, mushroom, snow peas, baby corn or green peans.
Vegan : Use tofu to replace the egg.
Different grain - Cooked brown, cauliflower or quinoa should work just as well.

TOPPINGS

A tasty topping will elevate the humble side dish. Sriracha, sweet chili, teriyaki sauce, chopped green onions or a fried egg will all be delicious. My favorite way to enjoy with a dash of chili oil, YUM!

HOW TO MAKE?

It is one of the fastest recipe to make from scratch. Heat a wok or pan until hot and scramble eggs in hot oil, until ¾th cooked. Add all other ingredients, saute for couple of minutes and serve.

STORING AND REHEATING

Storage:This is great recipe to double to have left overs for the following day. Refrigerate leftovers for 3-4 days in a sealed container.

CAN YOU FREEZE?

Sure can! Place cooled dish in freezer safe zip lock bags or container and freeze for up to a month. Thaw overnight in the fridge and reheat in microwave or stovetop.

HOW TO SERVE?

This makes a greatbreakfastor lunch on its own.

5 Minute Egg Fried Rice (5 Ingredients) | Kitchen At Hoskins (1)

Is it unhealthy?

Restaurant fried rice is generally more greasy from tons of cooking oil. But, homemade versions are packed with protein, sometimes veggies and grains, making it a well balanced meal.

Is it ok to eat the next day?

It makes a great meal prep candidate. It is fabulous as leftovers! So good, that some folks love to eat it cold straight from the refrigerator.

How do you dry cooked rice ?

If you don't have cold grains from the day before, then spread hot cooked grains on sheet trays and let it hang out at room temperature for couple of hours to help it dry.

Can I use packaged rice?

It is fine, especially if you are too busy during the week to cook. However, it is definitely more expensive than cooking it yourself.

MORE FRIED RICE RECIPES TO TRY

Mushroom fried rice
Better than Take out Fried Rice
Thai Chicken Fried Rice
Instant Pot Shrimp Fried Rice

Follow me onINSTAGRAM,TIK TOK,FACEBOOKorPINTERESTfor more delicious recipes.

5 Minute Egg Fried Rice (only 5 Ingredients)

5 ingredient Egg Fried Rice that is delicious plain for kids or a great side dish for all your Chinese dishes. Cannot get easier than a 5 minute recipe with only 5 ingredients!

4.2 from 9 votes

Print Pin Rate

Course: Main Course

Cuisine: Chinese

Prep Time: 2 minutes minutes

Cook Time: 5 minutes minutes

Servings: 2 servings

Calories: 531kcal

Author: Maria Doss

Ingredients

▢ 1 to 2 tablespoons vegetable or peanut oil
▢ 2 large eggs
▢ 2 cups cooked white rice, cooled
▢ 3 to 4 Scallions, chopped into 1-inch pieces
▢ 1 to 1 ½ tablespoons soy sauce
▢ ½ teaspoon Sesame oil
▢ 1 pinch Salt
▢ Ground black pepper, to taste

Equipment used

▢ 9-inch cast iron skillet

Instructions

Heat oil in a skillet or wok over medium-high heat. When hot, break the eggs into the pan, cook stirring occasionally until the eggs are ¾th cooked.
Stir in all remaining ingredients (rice, scallions, soy sauce, sesame oil, salt and black pepper) and stir fry for for about 2 minutes, until the rice is heated through.
Serve hot.

Notes

Both vegetable oil and peanut oil works well. Peanut oil adds a lovely subtle flavor to the fried rice, but I used vegetable oil.

I preferred to chop the scallions into 1-inch pieces due to the following reasons:

When working with a 5 minute fried rice, the shorter prep time the better.
It still has some crunch, instead of completely wilting.
Adds a nice green finish, instead of being just rice with eggs.

However, chop it into smaller pieces if you have picky ones around.

Use as much soy sauce as you need.

The fried rice is delicious with a hint of more black pepper. But, use as much as you like.

Nutrition

Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.

Did you make this recipe?Mention @KitchenAtHoskins or tag #kitchenathoskins!

FAQs

Why does rice have to be cold for egg fried rice? ›

Rice dries a little as it cools, and then dryness will help stop the fried rice going sticky and claggy. Rice that has cooled and dried a little will also absorb more flavour. Serve up with your favourite Chinese dish or even on its own.

See Details ›

What's the difference between fried rice and egg fried rice? ›

"Fried rice" is a broad category which encompasses "egg fried rice" and many other types of fried rice made without eggs. Usually, when people refer to "egg fried rice" they are talking about a standard Chinese style fried rice, in which the rice is cooked with scrambled eggs at some point in the cooking process.

View Details ›

How do you make egg fried rice not soggy? ›

Try to use day-old rice. This ensures that there isn't too much moisture in the rice so that the fried rice does not end up being too mushy. If you are cooking rice on the same day, let the rice cool completely before stir frying.

See Details ›

Why use cold rice in fried rice? ›

Unlike freshly cooked rice, which forms soft, mushy clumps when stir-fried, chilled leftover white rice undergoes a process called retrogradation, in which the starch molecules form crystalline structures that make the grains firm enough to withstand the second round of cooking.

Explore More ›

What gives Chinese fried rice its flavour? ›

To give your dish that signature fried rice taste, you'll need to drizzle in sesame oil and soy sauce, but feel free to use as much or as little as you wish. You can even mix in things like garlic powder, ginger root, or Sriracha sauce and chili pepper for a bit of a kick.

See Details ›

Why do Chinese restaurants use old rice for egg fried rice? ›

The reason is, you want the rice to be a bit dried out and cold, so the grains separate easily during cooking and result in a nicely toasted crispy texture. Freshly cooked rice tends to get mushy and clumpy when made into fried rice.

What makes fried rice taste like restaurant? ›

The answer: high heat, expert tosses, and something known as 'wok hei. ' As J. Kenji López-Alt writes for Serious Eats, expert cooking with a wok (and the gas range it requires) is one of the main reasons that fried rice from a Chinese restaurant tastes so much better than what you can make at home.

Discover More ›

Why is fried rice unhealthy? ›

Traditional fried rice, as commonly prepared, may not be considered the healthiest option due to its high calorie and sodium content. This is primarily because it is often cooked with a generous amount of oil and can include high-sodium sauces like soy sauce or oyster sauce.

Should I add sugar to fried rice? ›

Sugar will also offer a nice contrast to the saltiness in your homemade fried rice, which helps replicate the flavor of takeout. This is why sugar should be considered one of the underrated ingredients to amp up your fried rice game.

View Details ›

What is the secret ingredient to restaurant fried rice? ›

Cooking bits of chopped vegetables, seasoning, soy sauce, and oil, seems easy enough. However, when making fried rice at home, there's one ingredient you may be overlooking: Sugar.

Learn More ›

Why add mayo to fried rice? ›

To ensure that your rice is nicely fried, mix a bit of mayo in it before frying. The oil in the mayo will coat the rice so that it does not stick together.

Get More Info Here ›

What is the fried rice recipe syndrome? ›

Fried rice syndrome is caused by a bacterium called Bacillus cereus, which is present in these types of starchy foods prior to cooking. Bacillus cereus is a heat-resistant bacteria, so even recooking foods that have not been appropriately refrigerated can result in food poisoning.

Show Me More ›

Why can't you use fresh rice for egg fried rice? ›

Freshly cooked rice spread out on a plate will steam a great deal as its surface moisture evaporates. That's the important part. It's the surface moisture that is going to cause your rice to rapidly suppress the temperature of the wok. It's the surface moisture that's going to cause your rice to stick together.

Explore More ›

How do you cool down rice for egg fried rice? ›

I spread it out on a baking tray and put it in the fridge to cool for at least 30min or more. I've also put the tray of rice in the freezer when I needed it to cool quicker. For fried rice, it is best to use rice that is cooked a day or 2 before.

See Details ›

What is fried rice syndrome? ›

Fried rice syndrome is caused by a bacterium called Bacillus cereus, which is present in these types of starchy foods prior to cooking. Bacillus cereus is a heat-resistant bacteria, so even recooking foods that have not been appropriately refrigerated can result in food poisoning.

Learn More Now ›

Will an egg cook in hot rice? ›

When you mix a raw egg into hot boiled rice, the heat from the rice will cook the egg. The residual heat will be sufficient to gently cook the egg, resulting in a creamy and partially set texture. This method is commonly used to create dishes like fried rice or rice porridge.

Explore More ›