Ingredients
Scale
- 2 cups cooked rice (preferably day-old for better texture)
- 2 large eggs
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil or sesame oil
- 2 green onions, sliced
- Salt and pepper to taste
Instructions
- Prepare your ingredients by ensuring the rice is cooked and chilled, slice green onions, and beat the eggs in a small bowl.
- Heat a wok or large skillet over medium-high heat, add oil, and swirl to coat. Pour in the beaten eggs and scramble until just set. Add sliced green onions and cook for an additional minute.
- Add the cooked rice to the pan, breaking apart any clumps. Stir-fry to heat through and coat with the egg mixture.
- Pour soy sauce over the rice, stirring well to evenly distribute. Season with salt and pepper to taste.
- Continue stir-frying for another 1-2 minutes until everything is hot and flavorful. Serve immediately.
Notes
- Refrigerated rice yields better texture and prevents clumping.
- Customize with vegetables or proteins like cooked chicken or shrimp.
- For extra flavor, drizzle with additional sesame oil or top with more green onions.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 250 Kcal
- Sugar: 2g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 185mg