Egg Fried Rice with Scallions and Soy Sauce

Ingredients

• 2 cups cooked rice (about 300 g), preferably cold
• 2 large eggs
• 3 tablespoons chopped scallions (about 15 g)
• 2 tablespoons soy sauce (30 ml)
• 1 tablespoon vegetable oil (15 ml)
• 1 garlic clove, minced (about 5 g)
• 1/2 small onion, chopped (about 50 g)
• 1 tablespoon butter (14 g), optional to finish
• 1/4 teaspoon salt (about 1.5 g) or to taste
• Freshly ground black pepper, to taste

Instructions

1. Heat a large skillet over medium-high heat and add the oil.
2. Sauté the chopped onion for 1–2 minutes until translucent, add the garlic and cook another 30 seconds.
3. Add the cooked rice, spread it out, and let it fry without stirring for 1 minute to loosen and lightly brown.
4. Push the rice to the sides of the skillet, crack the eggs into the center and stir quickly until they are almost set.
5. Mix the eggs into the rice, add the soy sauce, season with salt and pepper and cook 1–2 minutes, stirring well.
6. Turn off the heat, stir in the butter (if using) and the chopped scallions; mix to combine and add shine.
7. Serve immediately, adjusting salt or soy sauce if desired.

Tips

• Use day-old or chilled rice for separated grains; freshly cooked rice tends to be more moist and can get mushy.
• Cook over high heat and avoid stirring too much to create a little crispness on some grains.
• For extra umami, add 1 teaspoon toasted sesame oil at the end (optional).

Variations

• Add 1/2 cup (about 75 g) frozen mixed vegetables (carrots/peas) directly to the pan at step 3.
• Stir in 100 g (about 3.5 oz) shredded chicken breast for a higher-protein version.
• Swap the butter for a drizzle of sesame oil and finish with sesame seeds.

FAQ