Egg Fried Rice
Cooked rice stir-fried with scrambled eggs, aromatics, and soy sauce, finished with sesame oil and green onion. Hot rice is tossed in a wok or skillet until grains separate and edges crisp slightly.
Ingredients
Method
Beat eggs in a small bowl with a splash of soy sauce and set aside.
Mince garlic and ginger. Slice green onion into thin rounds, keeping whites and greens separate. Dice carrot into small pieces.
Heat 1 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add beaten eggs, stirring constantly until scrambled and just cooked through, 2–3 minutes. Transfer to a clean plate.
Add remaining 1 tbsp oil to the pan. Stir in garlic, ginger, and white parts of green onion; cook until fragrant, about 30 seconds.
Add chilled rice, breaking up clumps with a spatula. Stir-fry over medium-high heat until rice is heated through and grains separate, 4–5 minutes.
Stir in carrot and peas; cook 2 minutes. Add the cooked eggs back to the pan.
Drizzle in soy sauce and sesame oil; toss to coat evenly, 1 minute. Remove from heat.
Transfer to a serving dish. Garnish with green parts of green onion and sesame seeds. Serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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