Yano Shiho’s Microwave Egg Fried Rice is a quick one-bowl meal made with 1 package of instant rice and 1 egg, ready in about 5 minutes without using a frying pan or stovetop.
The key is to layer the egg and rice in a microwave-safe bowl, heat them at 600W for about 3 minutes, then mix everything quickly while it is still piping hot. Do not mix the egg and rice before microwaving. Keeping them separate during cooking helps prevent the rice from absorbing too much moisture, giving it a looser, more fried-rice-like texture.
Sesame oil, soy sauce, and black pepper add a savory, nutty flavor, making this an easy option for a busy breakfast, a quick meal for one, or a simple late-night snack.
⏱️ Cooking Time: About 5 minutes
🍳 Difficulty: ★☆☆☆☆
✓ Ingredients
🥣 Main Ingredients
- 1 package instant cooked rice
- 1 egg
🧂 Seasonings & Sauce
- 1 tbsp cooking oil
- 1 tbsp sesame oil
- 1/3 tbsp seasoned salt
- 1/2 tbsp soy sauce
- A little ground black pepper
- A little sesame seeds
(Measurement guide: 1 tbsp = 15 ml (0.5 fl oz), 1 tsp = 5 ml, 1 Korean paper cup = 180 ml (6.1 fl oz))
✓ How to Make Microwave Egg Fried Rice
- Coat the bottom with oil: Add 1 tbsp cooking oil and 1 tbsp sesame oil to a microwave-safe heatproof bowl. Mix and spread the oils evenly over the bottom of the bowl.
- Layer the ingredients: Crack 1 egg into the bowl and lightly beat it with a fork or spoon. Place 1 package of unheated instant rice on top, then evenly sprinkle with 1/3 tbsp seasoned salt, 1/2 tbsp soy sauce, and a little black pepper. Do not mix the egg and rice at this stage. Keep them layered so the rice does not become overly moist.
- Microwave and mix immediately: Microwave at 600W for about 3 minutes. As soon as you remove the bowl, quickly mix the rice, egg, and seasonings together with a spoon while everything is still very hot.
- Plate and finish: Transfer the mixed rice to a serving plate. Sprinkle with a little sesame seeds and lightly drizzle with sesame oil to finish.
✓ Key Tips for Success
- Do not mix the egg and rice before microwaving: If the raw egg and instant rice are mixed together before cooking, the rice can absorb too much moisture during heating and become sticky or gummy. Keep the rice layered on top of the egg while microwaving to preserve a looser texture.
- Mix immediately using the residual heat: Stir everything quickly as soon as the bowl comes out of the microwave. The intense residual heat from the bowl and rice helps the remaining egg coat the grains evenly and finish cooking gently.
✓ Serving Tips
- Serve with well-fermented napa cabbage kimchi or crunchy kkakdugi (cubed radish kimchi). Their tangy flavor contrasts nicely with the nutty sesame oil.
- For extra flavor, crumble seasoned roasted seaweed over the top or serve with a small amount of Sriracha for a spicy, savory kick.
- Enjoy the rice immediately after cooking while it is still warm and glossy for the fullest sesame oil and soy sauce aroma.
✓ How to Choose Good Eggs
- Check the shell texture: Choose eggs with clean, firm shells and an even surface rather than shells that look excessively smooth or glossy.
- Check for movement inside: When gently shaken, a fresher egg should have little noticeable movement inside.
- Check the shell markings: Check the four-digit laying date and the housing-system code printed on the shell, and choose eggs with a more recent laying date when possible.
✓ Egg Nutrition per 100 g (3.5 oz)
| Nutrient | Amount per 100 g (3.5 oz) |
|---|---|
| Calories | 140.00 kcal |
| Carbohydrates | 1.07 g |
| Protein | 12.86 g |
| Fat | 8.51 g |
| Sodium | 137.00 mg |
Based on raw egg per 100 g. Actual nutrition values may vary depending on the product and preparation.
Source: Ministry of Food and Drug Safety Food Nutrition Database
✓ Frequently Asked Questions (FAQ)
Q1. Why does my rice turn out sticky instead of loose like fried rice?
This usually happens when the instant rice and egg are mixed together before microwaving. Place the rice on top of the raw egg without mixing, microwave them in separate layers, and then stir everything together immediately while it is still hot.
Q2. Can I use cold homemade rice instead of instant rice?
Yes. You can use about 200 g (7 oz) of cold cooked rice instead of instant rice. If the rice has dried out and become very firm, gently break up any large clumps before placing it in the bowl so it heats more evenly.
Yano Shiho’s Microwave Egg Fried Rice keeps the rice surprisingly loose even without stir-frying it in a pan. The soft egg combines naturally with the nutty aroma of sesame oil, the savory saltiness of soy sauce, and a touch of black pepper, creating a satisfying meal from just a few simple ingredients.
If you need a quick one-bowl meal without turning on the stove, this Microwave Egg Fried Rice recipe is an easy option to try. With just instant rice and an egg as the main ingredients, the cooking process is simple enough for busy mornings, solo meals, or a quick late-night snack.
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