Fast Egg Fried Rice (Print Version)
# Ingredients:
→ Rice and Greens
01 -
2 cups leftover chilled jasmine rice (fresh rice will turn mushy)
02 -
1 scallion, thinly sliced
→ Liquids and Fats
03 -
2.5 tablespoons light soy sauce (avoid dark variety - it's way too strong!)
04 -
½ tablespoon toasted sesame oil for that classic Eastern taste
05 -
2 tablespoons canola oil or another bland cooking oil
→ Proteins
06 -
4 large eggs, whisked until bubbly
# Instructions:
01 -
Warm up canola oil in a big skillet or wok. For woks, let oil start smoking to create that special 'wok hei' touch. With regular pans, just heat until hot.
02 -
Dump in your whisked eggs and keep them moving around, making sure they stay soft and puffy.
03 -
When eggs look mostly done but still a bit wet, toss in your rice. Break up any lumps you spot for better cooking.
04 -
Shove everything to one side. Drop the rest of your oil in the empty area with the scallions, then stir everything together.
05 -
Drizzle soy sauce and sesame oil around the outer rim of your pan (this trick makes it taste like takeout!). Mix until all rice turns light brown. Remove from heat and gobble it up while it's hot!
# Notes:
01 -
This speedy 10-minute dish works great when you've got rice sitting in the fridge and want something tasty fast
02 -
Chilled day-old rice keeps your fried rice from turning into mush