Eggs are a super cheap and versatile source of protein.  When we didn’t have much else on hand one night, I was interested in making a quick dinner that featured eggs as the protein.  Since we both love Asian cuisine, I decided to try a simple fried rice.  I picked up some green onion from my favorite local market and came up with this easy, quick and delicious egg fried rice. It was so quick and so delicious, I made it for lunch again the next day!

This recipe is also a fantastic base for a fancier or heartier fried rice. Some things you could add are: meat or tofu, green peas, bamboo shoots, bok choy, any diced vegetable, soy sauce, fresh or powder ginger, hot pepper flakes. Literally, anything you’re in the mood for can be thrown in for your perfect fried rice.

Good to Know: The key to this recipe is using room temperature, leftover rice. I like to cook a big pot of rice in the beginning of the week.  I keep the seasoning to a minimum, usually just salt & pepper, so I can just scoop out what’s needed throughout the week. 

Cooked White or Brown Rice (at Room Temperature)

Vegetable Oil

Chopped Green Onion (mostly greens, but I like to add some whites too)

2 Large Eggs

Fish Sauce (look for it in the Asian foods section of your favorite grocery store)

Salt & Pepper

First, cook your eggs. Crack them into a small bowl and lightly beat with some salt & pepper. Pour into warm skillet coated with some butter spray or vegetable oil. Don’t use too much, eggs are delicate and can easily become too greasy. Gently scramble, remove from pan and set aside.

Wipe leftover egg bits from your pan and add enough oil to coat the pan. Let the oil warm up and then add the rice. Season with salt & pepper and break up the rice with a spoon or spatula. Cook for a few minutes, stirring frequently.

Add the green onion and a splash of the Fish Sauce. Warning: Fish Sauce stinks! I always add it at the same time as the green onion to sort of mask the scooch smell.

Let the onions cook for a few minutes, until soft. Stir in eggs and serve immediately.

I serve mine with teriyaki or soy sauce and Sriracha.