Egg Fried Rice with Green Onion and Sesame Oil Recipe
There’s something incredibly comforting about a good bowl of fried rice, and this Egg Fried Rice with Green Onion and Sesame Oil Recipe really hits the spot. It’s simple, flavorful, and perfect for those nights when you want to whip up something quick with ingredients you probably already have on hand. The key here is using day-old rice, which crisps up beautifully and doesn’t get mushy, making every bite just right.
I love making this recipe when I’m short on time but still crave something tasty and satisfying. The green onion adds a fresh pop while the sesame oil brings that irresistible nutty aroma that makes this dish feel special. Plus, it’s incredibly versatile—you can tweak it to your liking or pair it with just about anything. You’ll see why this Egg Fried Rice with Green Onion and Sesame Oil Recipe has been my go-to for busy weeknights!
Ingredients You’ll Need
This dish is only as good as its ingredients, but don’t worry, it’s super forgiving and uses staples you might already have. Choosing quality soy sauce and fresh green onions really lifts the flavor, and the sesame oil is a game changer, so grab a good one for that authentic taste.
- Cooked jasmine rice: Day-old rice works best because it’s dryer and prevents the fried rice from becoming mushy.
- Green onion: Adds a bright and fresh contrast—make sure it’s finely chopped for even distribution.
- Soy sauce: I prefer regular or light soy sauce, which gives great flavor without overpowering; avoid dark soy sauce here to keep things balanced.
- Sesame oil: Just a small amount packs a big flavor punch; use toasted sesame oil for that signature nutty aroma.
- Large eggs: They add richness and protein while binding the rice together.
- Vegetable oil: Or any neutral oil with a high smoke point to fry everything without burning.
Variations
I like to keep things classic, but this Egg Fried Rice with Green Onion and Sesame Oil Recipe is also a fantastic canvas for your creativity. Don’t hesitate to add in your favorite vegetables, proteins, or even a dash of chili if you want some heat.
- Protein boost: Adding cooked shrimp, chicken, or tofu can turn this into a fuller meal; I’ve personally tossed in leftover rotisserie chicken for a quick upgrade.
- Vegetarian-friendly: If you want to keep it vegan, swap eggs with crumbled tofu and use tamari instead of soy sauce.
- Extra veggies: Toss in diced carrots, peas, or bell peppers for more color and nutrition; I often add some frozen peas for a pop of sweetness.
How to Make Egg Fried Rice with Green Onion and Sesame Oil Recipe
Step 1: Prep Your Ingredients and Rice
Start by gathering and prepping everything—you want your rice cold and preferably a day old for the perfect texture. Chop the green onions finely because you want little bursts of flavor throughout the dish. Crack and beat your eggs with a little pinch of salt while you’re at it.
Step 2: Cook the Eggs First
Heat your vegetable oil over medium-high heat in a large skillet or wok. Pour in the beaten eggs and scramble quickly until they’re just cooked through but still soft. I find that cooking the eggs first keeps them tender and prevents them from overcooking later.
Step 3: Stir-fry the Rice and Green Onion
Push the eggs to one side of your pan, then add a bit more oil if needed. Toss in the cold rice, breaking up any clumps with your spatula. Stir-fry it well so each grain gets a bit toasted but not burnt. Add in the chopped green onions and mix everything together—this step is when that beautiful aroma starts filling your kitchen.
Step 4: Season with Soy Sauce and Sesame Oil
Drizzle the soy sauce evenly over the rice and stir it in quickly to avoid sogginess. Then, add the sesame oil—just a little goes a long way to introduce that authentic flavor. Give everything one last toss to combine, and taste to adjust seasoning if needed.
How to Serve Egg Fried Rice with Green Onion and Sesame Oil Recipe
Garnishes
I love sprinkling a few more chopped green onions on top for freshness and sometimes toast a few sesame seeds for extra crunch and nuttiness. A few drops of sriracha can also add a nice spicy kick if you like heat.
Side Dishes
This rice pairs beautifully with stir-fried veggies, steamed dumplings, or even a simple cucumber salad. When I’m feeling indulgent, I serve it alongside crispy fried chicken or grilled salmon for an impressive yet effortless meal.
Creative Ways to Present
For a fun twist during dinner parties, I sometimes mold the fried rice into small domes or use a ring mold for neat plating. You could also wrap it in lettuce leaves for a fresh, hands-on option that guests enjoy.
Make Ahead and Storage
Storing Leftovers
I keep my leftover egg fried rice in an airtight container in the fridge for up to 3 days. It reheats well if you spread it out in the pan and toss it over medium heat to revive some of that fresh-from-the-wok texture.
Freezing
Freezing works great too! I portion it into freezer-safe bags and just thaw in the fridge overnight before reheating. Just make sure to reheat thoroughly to bring back that lovely fry-sautéed flavor.
Reheating
To reheat, use a hot skillet with a splash of oil. Toss the rice around until it’s heated through and sizzling slightly—that’s the best way to avoid sogginess and enjoy it almost like fresh.
FAQs
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Can I use freshly cooked rice for this Egg Fried Rice with Green Onion and Sesame Oil Recipe?
While you can use freshly cooked rice, it’s best if the rice has cooled completely and even better if it’s a day old. Freshly cooked rice tends to be sticky and moist, which can make the fried rice clump together instead of getting that desirable separation and slight crispiness.
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How much sesame oil should I use?
A little goes a long way! Around half a tablespoon is enough to infuse your Egg Fried Rice with Green Onion and Sesame Oil Recipe with that signature nutty flavor without overpowering the dish. Use toasted sesame oil for the best aroma.
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Can I make this recipe gluten-free?
Absolutely! Use gluten-free tamari or coconut aminos instead of regular soy sauce to keep this dish gluten-free. The rest of the ingredients are naturally gluten-free and delicious.
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What’s the best oil to use for frying the rice?
Go with a neutral oil with a high smoke point like vegetable, canola, or peanut oil. These oils handle the high heat well and won’t interfere with the flavors of your Egg Fried Rice with Green Onion and Sesame Oil Recipe.
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How can I make the eggs fluffier in my fried rice?
Beat your eggs well before cooking, adding a splash of water or milk if you like, and scramble them gently over medium heat without overcooking. Cooking the eggs first, then setting them aside and mixing back in later helps keep them tender and fluffy.
Final Thoughts
This Egg Fried Rice with Green Onion and Sesame Oil Recipe is a trusted favorite in my kitchen for good reason—it’s quick, simple, and totally satisfying. Whether you’re making a solo meal or feeding a crowd, it’s a dish that feels fresh and indulgent without any fuss. I hope you give it a try and find as much joy in the process (and the eating) as I do. Happy cooking, friend!
Print
Egg Fried Rice with Green Onion and Sesame Oil Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2–3 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Description
This classic Egg Fried Rice recipe is a quick, flavorful dish featuring cold, day-old jasmine rice tossed with beaten eggs, green onions, and a savory blend of soy sauce and sesame oil. Perfect as a standalone meal or a side, it offers a delicious way to use leftover rice with simple ingredients and a quick stovetop cooking method.
Ingredients
Main Ingredients
- 2 cups cooked jasmine rice, cold & day-old (or any white long grain rice)
- 1 green onion, finely chopped
- 2.5 tablespoons regular soy sauce or light soy sauce (avoid dark soy sauce)
- ½ tablespoon sesame oil
- 4 large eggs, beaten
- 2 tablespoons vegetable oil or any neutral oil
Instructions
- Prepare Ingredients: Ensure the jasmine rice is cold and preferably a day old to prevent clumping and achieve the best texture. Finely chop the green onion and beat the eggs until well combined.
- Heat Oil: In a large skillet or wok over medium-high heat, add 2 tablespoons of vegetable oil and heat until shimmering but not smoking.
- Cook Eggs: Pour the beaten eggs into the hot pan, gently scramble them until just set but still soft, then remove the eggs from the pan and set aside.
- Sauté Green Onions: Add the chopped green onions to the skillet and sauté briefly for about 1 minute to release their flavors.
- Add Rice: Add the cold jasmine rice to the pan, breaking up any clumps with the spatula. Stir-fry the rice for 2-3 minutes until heated through and slightly toasted.
- Season: Drizzle the soy sauce and sesame oil evenly over the rice. Stir constantly to coat the rice evenly and develop the flavors.
- Combine Eggs: Return the scrambled eggs to the pan and gently mix them into the rice until fully incorporated. Cook for another minute to heat through.
- Serve: Remove from heat and serve immediately, optionally garnished with extra chopped green onions or sesame seeds.
Notes
- Using cold, day-old rice is essential to prevent soggy fried rice.
- Adjust soy sauce quantity to taste, keeping in mind it adds saltiness.
- For extra flavor or protein, consider adding cooked shrimp, chicken, or vegetables.
- Use a wok if available for best stir-fry results, but a large skillet works well.
- Sesame oil adds a nutty aroma – do not substitute with other oils.
Keywords: Egg Fried Rice, Fried Rice, Quick Dinner, Jasmine Rice, Chinese Recipe
