Egg fried rice is one of the easiest and fastest dishes you can prepare, ideal for everyday meals or for making use of leftover rice. It requires no special techniques, cooks in just a few minutes, and uses simple ingredients to deliver a filling and tasty result, perfect for any time of day. Egg fried rice is also a very versatile dish, as you can easily customize it by adding or removing ingredients while keeping its base simple and enjoyable.
Prepare the Rice
Start by rinsing the sushi rice thoroughly in cold water until the water runs clear to remove excess starch. Place it in a pot with water, cover, and bring to a boil over medium heat. Once it starts boiling, lower the heat and simmer for 10–12 minutes until all water is absorbed. Remove from heat and keep covered for 5–10 minutes. Fluff it lightly and let it cool—ideally, the rice should be cold before frying.
Scramble the Eggs
Heat a little sesame oil in a pan or wok over medium heat and add the eggs. Stir gently until they are scrambled. Once ready, transfer them to a plate.
Fry the Rice
In the same pan, add a bit more sesame oil and add the cold rice. Fry for a few minutes, stirring constantly, until it is well heated and starts to take on a light color.
Combine and Season
Add the soy sauce and stir so the rice is evenly coated. Return the scrambled eggs to the pan, add the spring onion, and stir for a few seconds until all ingredients are combined.
Serving
Remove from heat and serve hot. Sprinkle with sesame seeds and add a little chilli garlic sauce on top to taste.
