Description
A fast and satisfying stir-fried rice dish using leftover rice, fluffy eggs, and aromatic onions.
Ingredients
- 250 g long-grain rice (cooked, cooled)
- 3 tbsp vegetable oil (neutral, high-heat)
- 1 onion, finely chopped
- 4 eggs, beaten
- 2 spring onions, sliced (to serve)
- Optional seasonings: sesame oil, ground white pepper, soy sauce
Instructions
- Prepare rice per pack directions. Drain, spread on a tray to steam-dry; chill if possible.
- Heat 2 tbsp oil in a large wok over high heat. Stir-fry onion for ~5 min until lightly browned.
- Add rice, stir-fry for ~3 min to heat through and separate grains. Push rice to one side.
- Add remaining 1 tbsp oil to the empty side, pour in eggs. Let set briefly, then scramble until just cooked.
- Fold eggs through rice. Off heat, add spring onion. Season with a few drops sesame oil, white pepper, and soy to taste.
Notes
Ensure rice is fully dried to prevent clumping. Use high heat to keep grains separate.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian