Easy Lunch Recipes: Egg Fried Rice That Feeds the Soul
Sometimes, lunch just needs to be quick, satisfying, and maybe a little nostalgic—like this egg fried rice. I make it when I'm craving comfort but also can't be bothered to cook something elaborate. It's the kind of meal that whispers, 'I've got you,' after a long morning.
If you're like me, rice is probably hanging out in your fridge right now, quietly waiting to become the hero of your next meal. Toss in some eggs, a splash of soy sauce, and a little sizzle in the pan, and you've got a dish that feels far more thoughtful than the time it took to make.
This is one of those recipes I return to again and again. It fits the bill whether I'm feeling lazy, efficient, or just plain hungry. And let’s be real—sometimes the best meals come from whatever’s already in your fridge.
Servings: 2 servings
Ingredients
- 2 cups cold cooked rice (preferably day-old jasmine rice)
- 2 large eggs
- 2 tablespoons neutral oil (like vegetable or canola)
- 2 green onions, sliced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- Salt and white pepper to taste
Instructions
- Crack the eggs into a bowl and beat them like you're making scrambled eggs.
- Heat 1 tablespoon of oil in a large pan or wok over medium-high heat.
- Add the eggs and scramble until just set, then transfer to a plate. Don’t overthink it.
- Add the remaining oil to the pan. Toss in the garlic and green onions and stir-fry for about 30 seconds until fragrant.
- Add the rice, breaking up any clumps with your spatula. Stir-fry for a couple of minutes until heated through.
- Pour in the soy sauce. Keep stirring. Let the rice toast a little for that amazing texture.
- Return the eggs to the pan and fold them in gently. Season with salt and white pepper.
- Give it a taste, adjust anything, and you're good to go.