Golden Egg Fried Rice
Whip up this vibrant stir-fried rice for a satisfying meal. Cold rice pairs perfectly with savory eggs and crisp veggies in this quick-fix staple.
Story
The secret to restaurant-style texture lies in using chilled, pre-cooked rice. It prevents the grains from turning mushy and ensures every piece stays distinct. This dish comes together in a flash, making it perfect for using up leftovers.
Ingredients
cooked jasmine rice (preferably day-old)
3 cups
large eggs
2
carrot
1 small, diced
cucumber
1 small, diced
white onion
1/2 small, minced
green onions
3 stalks, sliced
vegetable oil
3 tablespoons
soy sauce
2 tablespoons
sesame oil
1 teaspoon
salt and white pepper
to taste
Instructions
1
Mise en place
Chop all your vegetables before turning on the heat. Dice the carrots, cucumbers, and onions, then slice the green onions. Keeping everything organized helps the process go smoothly.
2
Scramble the eggs
Warm a tablespoon of oil in a wok over medium-high heat. Pour in the beaten eggs and scramble until just set but still moist. Remove them from the pan and set aside for later.
3
Cook aromatics
Add the rest of the oil to the wok and increase the heat to high. Toss in the onions and carrots, stirring constantly for about two minutes until they soften. Add the cucumber and cook for another half-minute.
4
Fry the rice
Toss in the cold rice, breaking up any clumps with your spatula. Fry for 3 to 4 minutes, tossing constantly, until the grains are hot and separated.
5
Season and serve
Drizzle the soy sauce around the edges of the pan and toss to coat. Return the eggs to the wok, then finish with sesame oil, salt, and pepper. Garnish with green onions and serve hot.
