Testing the World’s Quickest Fried Rice Recipe! 🍚

Ingredients

• 2 stalks Green Onions (white parts removed, thinly sliced)
• 4 large Eggs (room temperature)
• 2 tablespoons Cooking Oil (vegetable or canola oil, high smoke point)
• 2 cups Day‑Old Cooked Rice (preferably jasmine or long‑grain, chilled)
• 1 tablespoon Soy Sauce (regular light soy sauce)
• 1 teaspoon Sesame Oil (to finish, adds nutty aroma)

Instructions

1. Prep the Green Onions

   Trim off the white root ends of the green onions, then slice the green parts thinly on a cutting board.

   Time: PT2M

2. Crack and Beat Eggs

   Crack the four eggs into a small bowl, add a pinch of salt if desired, and whisk until just combined.

   Time: PT1M

3. Heat Oil and Cook Eggs

   Add 2 Tbsp cooking oil to the skillet, heat over medium‑high until shimmering, then pour in the beaten eggs. Stir gently, scrambling only until the eggs are just set, then push them to one side of the pan.

   Time: PT2M

   Temperature: Medium‑high heat

4. Add Day‑Old Rice

   Add the chilled rice to the empty side of the pan. Break up any clumps with the spatula and toss for 30 seconds to warm the grains.

   Time: PT1M

   Temperature: Medium‑high heat

5. Combine Eggs, Rice, and Onions

   Stir the scrambled eggs back into the rice, then add the sliced green onions. Toss everything together so the onions are evenly distributed.

   Time: PT1M

   Temperature: Medium‑high heat

6. Season the Fried Rice

   Drizzle 1 Tbsp soy sauce over the mixture, then add 1 tsp sesame oil. Give the rice a final quick toss to coat evenly.

   Time: PT30S

   Temperature: Medium‑high heat

7. Serve

   Transfer the fried rice to a serving bowl and enjoy immediately while hot.

   Time: PT30S

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g