Simple Egg Rice Stir-Fry (Print)
A speedy Asian kitchen creation using yesterday's jasmine rice, eggs, and basic seasonings that's perfect when you need dinner in a hurry.
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons of neutral oil, like vegetable oil, or similar
02 -
4 eggs, whisked together until smooth
03 -
2 cups of cold jasmine rice from a previous day (other long-grain white rice works too)
04 -
2.5 tablespoons light or regular soy sauce (skip dark soy sauce)
05 -
Half a tablespoon of sesame oil for flavor
06 -
1 green onion, diced finely
# Steps:
01 -
Warm the vegetable oil in a pan or wok. If you're using a wok, let it get super hot and start smoking a bit. Skip the smoking step if it's a standard pan.
02 -
Drop the whisked eggs into the pan, then gently stir and cook. Let them set but don’t overcook; they should stay soft.
03 -
Throw in the cold rice. Break apart any chunks carefully with your spatula so it separates nicely.
04 -
Scoot the rice and eggs to one side of the pan. In the empty space, pour the rest of the oil and mix in the chopped green onion.
05 -
Dribble the sesame oil and soy sauce around the edges of the pan. Stir it all up so the rice turns evenly golden-brown.
06 -
Take the pan off the stove. Dish up while it’s piping hot and ready to enjoy.
# Additional Notes:
01 -
It’s best to use leftover rice from the day before, so the dish stays fluffy and not gummy.
02 -
Keep the eggs soft and moist by avoiding overcooking them.