Japanese Egg Fried Rice

Ingredients

• 2 cups Cooked jasmine or short-grain rice (day-old preferred)
• 2 large Eggs
• 2 tbsp Soy sauce
• 1 tbsp Neutral oil (e.g., canola or vegetable)
• 2 tbsp Scallions, thinly sliced(optional)
• 1/8 tsp Salt (optional, to taste)(optional)

Instructions

1. 1

   Prep (10 minutes): If using fresh rice, spread it on a tray to cool slightly. Slice scallions if using.

2. 2

   Cook (12 minutes): Heat oil in a large skillet or wok over medium-high heat. Add eggs and scramble until just set, then transfer to a plate.

3. 3

   Cook (12 minutes): In the same pan, add the rice and stir-fry until hot and lightly dried out, breaking up any clumps.

4. 4

   Cook (12 minutes): Stir in soy sauce and mix well. Return scrambled eggs to the pan and toss to combine.

5. 5

   Cook (12 minutes): Turn off heat, sprinkle scallions if using, and serve immediately.