Egg Fried Rice with Green Onions

Ingredients

• 2 cups Cooked leftover rice (cold, day-old preferred)
• 2 large Eggs
• 3 stalks Green onions
• 2 tbsp Soy sauce
• 1 tbsp Neutral oil (canola/vegetable)
• 1 tsp Sesame oil(optional)
• 1 pinch Salt (optional, to taste)(optional)
• 0.25 tsp Black pepper (optional)(optional)

Instructions

1. 1

   Prep (about 10 minutes): Finely chop the green onions, and break the eggs into a bowl. Beat until the yolks and whites are fully combined.

2. 2

   Cook (about 12 minutes): Heat a large skillet or wok over medium-high heat and add the neutral oil. Pour in the beaten eggs and scramble quickly until just set, then transfer to a plate.

3. 3

   Add the cold cooked rice to the hot pan. Stir-fry, breaking up any clumps, until the rice is hot and slightly dry, about 6–8 minutes.

4. 4

   Stir in soy sauce and the scrambled eggs. Toss to coat evenly and warm through, about 1–2 minutes.

5. 5

   Turn off the heat and stir in green onions. Finish with sesame oil if using, and add black pepper (and a small pinch of salt only if needed). Serve immediately.