Scallion Egg Fried Rice
A quick and satisfying fried rice dish featuring fluffy eggs and fragrant green onions. This classic Chinese comfort food comes together in under 30 minutes using day-old rice for the best texture.
Story
This simple fried rice is perfect for using up leftover rice from the day before. The cold rice grains separate easily when stir-fried, giving you that coveted crispy texture. Feel free to add some diced vegetables or a splash of soy sauce if you want to customize it further.
Ingredients
cooked white rice (preferably day-old)
2 cups
eggs
2 large
green onions, chopped
3 stalks
vegetable oil
3 tablespoons
sesame oil
1 teaspoon
salt
to taste
Instructions
1
Scramble the eggs
Beat the eggs in a small bowl. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Pour in the eggs and stir gently until they're lightly scrambled. Remove from the pan and set aside.
2
Bloom the scallions
Add another tablespoon of oil to the wok. Toss in the chopped scallions and stir for about 30 seconds until they're fragrant and just starting to soften. Don't let them burn.
3
Combine eggs with scallions
Add the scrambled eggs back to the wok with the scallions. Stir everything together briefly, then transfer to a plate and set aside.
4
Toast the rice
Heat the remaining oil in the wok over high heat. Add the cold rice and break it up with a spatula, stirring constantly. Cook for 2-3 minutes until the grains are heated through and lightly toasted.
5
Finish and season
Return the egg and scallion mixture to the wok. Toss everything together until well combined. Season with salt, drizzle the sesame oil over top, and give it one final stir. Serve immediately while hot.
