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  • Writer's pictureElizabeth Carroll

Plain Egg Fried Rice


1c Uncooked Jasmine Rice

2 1/2T (1T / 1 1/2T) Vegetable / Canola Oil

3 Eggs, scrambled

1T Sesame Oil (less or more as desired)

2T Soy Sauce

1T White Sesame Seeds

Salt & Pepper


1. Rinse 1c uncooked jasmine rice under water 1 minute

2. Cook rice in rice cooker

3. Once rice has finished, either let cool 5-10 minutes and move on to step 4, or let cool completely, refrigerate overnight, and then continue the next day

4. Heat 1T oil in medium skillet over medium low heat

5. Meanwhile, scramble 3 large eggs in medium bowl with chopstick/fork, seasoning with 1/4t salt and 1/8t coarse ground black pepper

6. Once oil is warm, add eggs to pan, cook until eggs are just finished, approximately 2-3 minutes, scrambling with spatula (make sure to not overcook your eggs, if they're a little under that's better than over)

7. In a large skillet, heat 1 1/2T oil over medium high heat

8. When oil is hot, add rice to the pan and cook 1-2 minutes, stirring constantly with wooden spoon or spatula

9. Add in sesame oil and soy sauce, cook an additional minute, until well incorporated

10. Add in scrambled egg (if your eggs are a little under, let them cook an additional minute, if they're on the more done side, just toss them in to the hot pan and mix in), continue to break the eggs up

11. Top with sesame seeds and serve immediately


Cooked, cold rice works best for fried rice, but you can make this with fresh cooked rice -- often what I do because sometimes I am terrible at planning ahead. And when I get a craving for fried rice, I usually want it right this second (or in 30 minutes after the rice has cooked in the rice cooker)

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