10-Min. Easy Egg Fried Rice (6 Ingredients!)

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• 2 cups cooked jasmine rice (cold, day-old, broken up)
  Ingredient note

  Source: 2 cups cooked jasmine rice (cold, day-old, broken up)
• 4 each large eggs (beaten)
  Ingredient note

  Source: 4 large eggs (beaten)
• 1 each green onion (finely chopped)
  Ingredient note

  Source: 1 green onion (finely chopped)
• 2 tbsp vegetable oil (or any neutral oil)
  Ingredient note

  Source: 2 tbsp vegetable oil (or any neutral oil)
• 2.5 tbsp regular soy sauce (or light soy sauce)
  Ingredient note

  Source: 2.5 tbsp regular soy sauce (or light soy sauce)
• 1/2 tbsp sesame oil (toasted kind)
  Ingredient note

  Source: 1/2 tbsp sesame oil (toasted kind)

1. Heat 1 tablespoon (15 ml) vegetable oil in a large pan or wok over medium-high heat. If using a carbon-steel wok, let the oil smoke slightly for about 30 seconds. Skip this wait with a regular pan. Add the beaten eggs and quickly stir-fry until just set but still soft and glossy.
2. Add the rice and gently break up any remaining clumps with a spatula. Stir-fry with the eggs until combined, then spread the rice into an even layer and let it toast undisturbed for 15 seconds.
3. Push the rice and eggs to one side. Add the remaining oil to the empty space and sauté the green onions for about 10 seconds, or until fragrant. Stir-fry everything together.
4. Pour the soy sauce and toasted sesame oil around the hot edges of the pan and let them sizzle for 5 seconds. Stir-fry until the rice is evenly coated and lightly browned. Remove from the heat and serve immediately.