Easiest Fried Rice (& How to Scramble Eggs)

Enter your email address:

Delivered by FeedBurner

Sign up now to get the free monthly newsletter & new posts directly in your inbox

(Your email will never, ever

be shared, I promise!)

I love this simple fried rice for a quick lunch. You can, of course, dress it up as much as you like. Spring onions, minced carrot, ginger, hot peppers, sesame seeds, and even finely chopped apple or raisins all go great here. You could even make a sort of sushi ‘burrito’ wrap by filling nori sheets with this warm fried rice.


Here I’m going to show you the fast, basic version and leave it to you to fancy up as you wish.


I rarely make anything fussy for lunch and five minutes is about the maximum time I’ll devote to cooking mid-day. Often I have some leftover yamani brown rice in the fridge, and I always have eggs on hand...


So on those days when I don’t have leftover beans or legumes (or leftover roasted veggies from the night before), I can just scramble up a few eggs with the leftover rice for a satisfying, easy lunch.


In the instructions below, I’ll also teach you how to make the best scrambled eggs; which can also be used anytime you want them straight up for breakfast or a quick lunch.


(Another lunch I like is simple scrambled eggs with salt, pepper, and avocado. The way I have learned to make them maximizes the tenderness and makes for a very easy pan clean up.)


By the way, if you’re also looking for how to make the best hard boiled eggs, then click here.


So let’s get to it!







How to Make Easy Fried Rice (and How to Scramble Eggs)



The following makes one serving, lunch for me.


Total cooking time under 10 minutes.




4 eggs- whipped with a fork until yolks and whites are just combined



2 cups +/- cooked cold leftover rice (I prefer yamani japanese brown rice)

Soy sauce

Tabasco (optional)

Coconut oil or butter for the pan




Heat a sauté pan over medium high, just until water beads and dances on the surface. The pan should be very clean for best results.


If you already know how to scramble eggs, then you can skip ahead.


Now, this is the most important part of making scrambled eggs: You want the pan evenly hot, but not so hot that it causes your oil to smoke or brown.


(See the bottom of this page for step by step photos showing how to scramble eggs.)


On a gas stove top it takes just a few minutes for the pan to get hot. After a few minutes of heating, check that it’s ready by putting a little water on your fingers and tossing it in the pan. If it splatters and sizzles, the pan isn’t hot enough. The water should bounce around the surface in tiny beads.


While the pan heats, whip up the eggs with a little salt and pepper.


Add your preferred cooking fat to the pan. I don’t like the taste of olive oil with eggs, and I prefer not to use dairy. So I use coconut oil, which I think works great with eggs and doesn’t add any flavor to speak of. (It doesn’t taste at all coconutty to me.) I use about 1/2 teaspoon coconut oil.


Tilt the pan to make sure it spreads your oil or butter evenly and give the oil at least 10 seconds to heat up before adding the eggs.


Then quickly pour in the eggs. Let set for about 10 seconds. The bottom layer of the eggs should immediately bubble up and start to cook. If not, the pan wasn’t hot enough.


Then, using a spatula, scrape the eggs in one direction, pulling the bottom layer to the side and letting a new layer of liquid eggs cook.


Continue this until the eggs are solid but still look a little moist. They will finish cooking a bit as you serve them. You can remove the eggs from the pan now to eat...



Or once the eggs are scrambled in the pan, proceed with making the simple fried rice:


Add the rice to the scrambled eggs and combine by tossing gently and chopping the eggs with the spatula into small bites as the rice heats up. Add a swirl of soy sauce, and a little Tabasco if you like. Combine once more.


Turn off the heat, cover the pan and let the rice finish heating through for just a couple of minutes.


Serve with any additional toppings you like. I love this simple fried rice straight-up.


As soon as you are done with the pan, add some cool water and let it soak until you are ready for clean up. Then scrape off any cooked on egg you can (fingers work well for this). Then clean up should be a snap. If the eggs got too baked on, click here for my tough pan wash up tips.


Now it’s you’re turn to try it!



Additional notes:



*If at first you don’t succeed, try, try again. If the eggs start to stick to the pan (and don’t slide as pictured), the pan probably wasn’t hot enough (or was too hot). That’s okay. using your spatula, keep scraping the bottom and moving the eggs. They’ll still turn out fine.


Then, when the eggs are done, remove them from the pan. Scrape the pan to get off any cooked on egg you can (straight into the trash). Then proceed with heating the rice and add the eggs back in. When finished, put some cool water in the pan to let soak.



**If you want to make this fried rice with additional items that need some stir frying beforehand (and you don’t want to use multiple pans), start by scrambling the eggs and then remove from the pan and set aside while you sauté your onions (etc.). Then add the rice and seasonings, and lastly add the eggs back in.



*** Yes, this recipe can be scaled up. I find 8-9 eggs to be the most I can do at one time in my pan and have them still turn out well. They won’t cook quite the same as with 2-6 eggs. It’s a larger mass that has to heat through. Use the same technique outlined above, but plan to do more scraping of the bottom. They will take longer to cook. Be patient. ‘All of a sudden’ you will jump from stirring liquid eggs in the pan to scrambled. (That’s a bit of an exaggeration, but my point is not to get impatient and fuss over the level of heat... they will get there!)




Click here to ask questions or leave comments (at the original Begin Within blog post).