Homemade Egg Fried Rice
This isn’t like your typical egg fried rice. I don’t use green onions, peas, etc. that it normally calls for. It's easy, it's tasty, and it gets the job done. Try it, you’ll like it, and then you can thank me later.
Quick Tips:
Cold rice is key. Freshly cooked rice turns mushy. Use rice that’s been cooled or even better — day-old rice straight from the fridge.
Butter + soy sauce = elite combo. It gives you that rich, slightly salty flavor without trying too hard.
Low effort upgrade: Add a splash of toasted sesame oil at the end for a little something extra.
Chop your onion small. No one wants a surprise crunch of half-raw onion in their bite.
Want to bulk it up? Toss in cooked shrimp, rotisserie chicken, or whatever leftover protein is hanging out in your fridge.
Don’t skip the olive oil drizzle. It helps with even cooking and gives the onions that nice little sizzle at the start.
Homemade Egg Fried Rice
This isn’t like your typical egg fried rice. I don’t use green onions, peas, etc., that it usually calls for. It's easy, it's tasty, and it gets the job done. Try it, you’ll like it, and then you can thank me later.
Ingredients
Instructions
- Add a light drizzle of olive oil to a skillet and warm over medium heat
- Add onion and cook for 3–4 minutes until softened.
- Add butter, then pour in beaten eggs. Scramble gently with a fork until eggs are fully cooked.
- Turn off the heat, add cooked rice, and stir to combine.
- Sprinkle with garlic powder and soy sauce, season with salt and pepper to taste.
- Toss everything together until well mixed, then serve warm.
