To make egg fried rice, follow these simple steps:

Ingredients

• 3 to 4 cups cooked white rice (preferably day-old and cold)
• 4 eggs, beaten
• 2 to 3 tablespoons cooking oil (vegetable, peanut, or neutral oil)
• 1/2 teaspoon salt (or to taste)
• 4 green onions, sliced
• Optional: soy sauce, sesame oil, and additional veggies or protein like ham, bacon, or mixed vegetables

Instructions

1. Prepare the Rice: Use leftover rice or cook fresh rice and let it cool and dry on a plate to avoid stickiness.
2. Cook the Eggs: Heat oil in a large skillet or wok over medium-high heat until hot. Pour in the beaten eggs and let the bottom set without stirring immediately. Lightly scramble the eggs until mostly set but still slightly runny in places. This creates fluffy, airy eggs with a slight crust

3. Add Rice: Add the cold rice on top of the eggs. Use a spatula to break up clumps and mix the rice with the eggs, coating some grains with egg for texture. Stir and toast the rice for 2 to 3 minutes until slightly golden and crispy

4. Season: Sprinkle salt and add sliced green onions. Optionally, drizzle soy sauce around the edge of the pan for a smoky umami flavor and add a little sesame oil for aroma. Stir everything well to combine

5. Finish and Serve: Once the rice is heated through and well mixed, turn off the heat. You can let it sit for a couple of minutes to get crispier if desired. Serve hot as a side or main dish

Tips and Variations

• Use day-old cold rice for best texture to prevent stickiness

• Add diced ham, bacon, or frozen mixed vegetables for more flavor and nutrition

• For soy sauce fried rice, add 2 tablespoons soy sauce and 1/2 teaspoon sugar, adjusting salt accordingly

• Use a wok and allow the oil to smoke for authentic "wok hei" flavor

This method yields fluffy, separated grains with tender yet slightly crispy egg bits, and takes about 5 to 10 minutes to prepare