Egg Fried Rice (Print Version)
# Ingredients:
→ Base
01 -
2 cups cold cooked jasmine rice (day-old rice preferred)
02 -
4 large eggs, beaten
→ Oils & Seasonings
03 -
2 tbsp vegetable oil, divided
04 -
2.5 tbsp regular soy sauce
05 -
½ tbsp sesame oil
→ Aromatics
06 -
1 green onion, finely chopped
# Instructions:
01 -
In a large pan or wok, heat 1 tbsp of vegetable oil over medium-high heat. If using a wok, allow the oil to smoke slightly before proceeding.
02 -
Pour in the beaten eggs. Quickly stir-fry, breaking them apart gently as they cook.
03 -
Once the eggs are cooked but still moist, add the cold rice. Break apart any clumps using your spatula while cooking.
04 -
Push everything to one side of the pan. Add the remaining 1 tbsp of vegetable oil to the empty space and add the chopped green onions. Fry for a few seconds, then mix into the rice and eggs.
05 -
Drizzle soy sauce and sesame oil along the edges of the pan. Stir thoroughly to ensure the rice is evenly coated and turns a light brown color.
06 -
Remove from heat and serve immediately while fresh and warm.
# Notes:
01 -
Using day-old refrigerated rice prevents the dish from becoming soggy and helps achieve the ideal texture.