Egg-Fried Sushi Rice
A speedy, satisfying meal that turns day-old sushi rice into golden, fluffy fried rice with scrambled eggs woven throughout. Ideal for using up leftovers and on the table in under half an hour.
Story
This dish is a wonderful way to give leftover sushi rice a second life. The secret lies in using rice that's been refrigerated—it fries up beautifully with distinct, non-mushy grains. Feel free to toss in your favorite stir-fry veggies or a splash of soy sauce for extra depth.
Ingredients
cooked sushi rice, chilled
3 cups
large eggs
2
sushi vinegar
2 tablespoons
vegetable oil
3 tablespoons
green onions, sliced
2 stalks
salt
to taste
Instructions
1
Prep the rice
Break apart the chilled rice using your hands or a spatula. Drizzle the sushi vinegar over the top and toss gently until every grain is separate and lightly dressed.
2
Scramble the eggs
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Pour in beaten eggs and scramble until just set but still slightly moist. Transfer to a plate and set aside.
3
Toast the rice
Add the remaining oil to the same pan. Add the prepared rice and stir-fry for 3-4 minutes, tossing constantly until the grains are lightly toasted and heated through.
4
Combine and serve
Return the scrambled eggs to the pan with the rice. Toss everything together gently and season with salt. Scatter sliced green onions over the top and serve right away while hot.
