Egg-fried rice with tender grains, spring onions, and rich soy flavor—quick and satisfying every time.
# Components:
→ Base
01 - 2 cups cooked rice, preferably cold and day-old
02 - 2 large eggs
03 - 1 tablespoon vegetable oil or sesame oil
04 - Salt, to taste
05 - Ground black pepper, to taste
→ Aromatics & Seasoning
06 - 2 spring onions, chopped, whites and greens separated
07 - 1 clove garlic, minced
08 - 1 to 2 tablespoons soy sauce
09 - 1/2 teaspoon sesame oil, optional
10 - Pinch of chili flakes, optional
→ Optional Add-Ins
11 - 1/4 cup frozen peas or mixed vegetables
12 - 1/4 cup diced cooked chicken or tofu
# Directions:
01 - Heat oil in a non-stick skillet or wok over medium-high heat. Crack eggs into the pan, scramble, and cook until just set. Push eggs to one side of the skillet.
02 - Add garlic, spring onion whites, and any optional vegetables to exposed area. Sauté for 30 seconds until fragrant.
03 - Add cooked rice to the skillet. Break up any clumps with a spatula and stir-fry for 2 to 3 minutes until heated throughout.
04 - Drizzle in soy sauce, optional sesame oil, salt, pepper, and chili flakes if using. Toss thoroughly and stir-fry for 1 additional minute.
05 - Remove from heat. Sprinkle spring onion greens over the dish. Serve promptly while hot.
