Ingredients
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4 cups cold leftover rice
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4 large eggs
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4 green onions, chopped
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3 tablespoons cooking oil (avocado, peanut, or canola)
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2 tablespoons soy sauce (or more to taste)
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1 pinch salt
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Optional: black pepper, chili oil, Sriracha, or ketchup
Instructions
Step 1: Crack the eggs into a bowl, add a pinch of salt, and whisk them with chopsticks until smooth and frothy.
Step 2: Chop the green onions on a slight diagonal for a pretty look.
Step 3: Heat 1 tablespoon of oil in a wok or large skillet over high heat. Pour in the beaten eggs and scramble until about 75% cooked.
Step 4: Add 2 more tablespoons of oil to the pan, then stir in the cold rice. Break up any clumps with a spatula, mixing everything well.
Step 5: Season with soy sauce and additional salt if needed. Drizzle the soy sauce around the edges of the wok so it hits the heat and sizzles for that smoky flavor. Stir quickly to coat the rice.
Step 6: Toss in the chopped green onions, give everything a final mix, and remove from heat. Serve hot, with chili oil or your favorite sauce if desired.
Notes
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Cold rice is key—freshly cooked rice won’t fry well.
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Customize with leftover chicken, shrimp, tofu, or veggies.
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Ketchup or Sriracha can add a fun twist for kids or spice lovers.
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Works with cauliflower rice for a low-carb option.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Cuisine: Asian-Inspired