Ingredients
- Cooked Rice: 2 cups of leftover or day-old rice work best as they are drier, which prevents clumping.
- Eggs: 2 large eggs to add protein and richness to the dish.
- Vegetable Oil or Sesame Oil: 1-2 tbsp for cooking. Sesame oil gives a distinct aroma, but vegetable oil works well, too.
- Soy Sauce: 1-2 tbsp for seasoning, adding a savory depth of flavor.
- Salt and Pepper: A pinch to taste, helping to enhance the overall flavor.
- Green Onions: Chopped for garnish and a fresh, mildly sharp flavor.
- Optional Add-Ins: Frozen peas, carrots, garlic, or even a splash of oyster sauce for a richer taste.
Instructions
1. Prepare Your Ingredients
- If using leftover rice, break up any clumps to ensure even frying.
- Beat the eggs in a bowl and have all other ingredients measured and ready.
2. Heat the Oil in a Pan or Wok
- Heat 1-2 tbsp of oil in a large pan or wok over medium-high heat. Allow the oil to get hot enough so that it sizzles when the ingredients hit the pan.
3. Scramble the Eggs
- Pour the beaten eggs into the pan, stirring quickly as they cook. Once they are lightly scrambled but still soft, push them to one side of the pan.
4. Add the Rice
- Add the rice to the empty side of the pan and let it warm up for about a minute. Then, mix the rice and eggs together.
5. Season the Rice
- Add soy sauce, salt, and pepper, stirring well so that every grain is coated with flavor. Toss everything together for 2-3 minutes to ensure even heating.
6. Finish and Serve
- Garnish with chopped green onions and any other toppings you like. Serve hot and enjoy!
This quick process makes a perfectly seasoned and satisfying egg fried rice in no time.