Day old rice stir fried hot with scallions, egg, soy sauce, and small amount of sesame oil. Light, fast, and built to sit next to stir fried mains without overpowering them.
Designed to pair with chicken stir fry (classic, enhanced, extreme), wok fried noodles, blistered green beans, and any sauce driven Asian main. If rice begins to steam instead of fry, increase heat and spread rice into flat layer briefly.
For drier, more restaurant style finish, refrigerate rice uncovered for 20 minutes before cooking.
Ingredients
Scale
Measurement units
- Cold cooked jasmine rice
- Neutral oil
- Eggs, lightly beaten
- Scallions, sliced (whites)
- Scallions, sliced (greens)
- Soy sauce
- Sesame oil
- Salt
- Black pepper
Ingredients
Scale
Measurement units
- Cold cooked jasmine rice
- Neutral oil
- Eggs, lightly beaten
- Scallions, sliced (whites)
- Scallions, sliced (greens)
- Soy sauce
- Sesame oil
- Salt
- Black pepper
Instructions
Break up rice
Break up rice
Heat the wok and add oil
Heat the wok and add oil
Cook the eggs
Cook the eggs
Add the scallions
Add the scallions
Add and fry rice
Add and fry rice
Season with soy sauce
Season with soy sauce
Add the greens, sesame oil
Add the greens, sesame oil
Serve hot
Serve hot
Before you cook
Cook notes
- • Designed to pair with chicken stir fry (classic, enhanced, extreme), wok fried noodles, blistered green beans, and any sauce driven Asian main.
- • For drier, more restaurant style finish, refrigerate rice uncovered for 20 minutes before cooking.
- • If rice begins to steam instead of fry, increase heat and spread rice into flat layer briefly.
- • Replace eggs with extra scallion and teaspoon rice vinegar for lighter version.
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