Egg Fried Rice with Scallions

Ingredients

• 2 cups Cooked jasmine rice (cold, day-old preferred)
• 3 Eggs
• 3 Scallions (green onions), sliced
• 2 tbsp Soy sauce
• 1 tbsp Neutral oil (e.g., canola or vegetable)
• 1 tsp Sesame oil (optional)(optional)

Instructions

1. 1

   Prep (10 minutes): Slice the scallions. Crack eggs into a bowl and whisk until uniform. If needed, break up the cooked rice so grains are separate.

2. 2

   Cook (15 minutes): Heat a large skillet or wok over medium-high heat and add the neutral oil. Pour in the whisked eggs and scramble until just set, then transfer to a plate.

3. 3

   Cook (15 minutes): In the same pan, add the rice and stir-fry until hot and slightly dry, about 5–7 minutes. Add soy sauce and toss to coat evenly.

4. 4

   Cook (15 minutes): Return the scrambled eggs to the pan. Add most of the scallions and stir-fry 1–2 minutes until everything is well combined and heated through.

5. 5

   Cook (15 minutes): Turn off the heat, drizzle with sesame oil if using, and top with remaining scallions. Serve immediately.