Ingredients
Scale
- 2 tablespoons peanut oil (or vegetable oil)
- 4 eggs, beaten
- 3 cups cooked white rice (day-old rice works best)
- 1/2 teaspoon salt (or to taste, and a pinch of chicken bouillon if preferred)
- 4 green onions, sliced
- 1 teaspoon toasted sesame oil (optional)
Instructions
- Heat the peanut oil in a large skillet over medium-high heat until it shimmers.
- Pour in the beaten eggs and wait until the edges begin to set, then lightly scramble until mostly set but slightly runny.
- Add the cooked rice on top of the eggs, separating it into smaller pieces with a spatula to coat it in egg.
- Sprinkle with salt and add the sliced green onions, stirring occasionally until the rice becomes slightly golden and crispy, about 2-3 minutes.
- Taste and adjust seasoning if needed, allowing the rice to sit in the pan for a few additional minutes for extra crispiness.
- If a neutral oil was used, drizzle in the toasted sesame oil after removing from heat and stir to combine.
- Serve hot as a side or light main dish.
Notes
Day-old rice is ideal for this dish as it prevents mushiness.
Feel free to customize with additional vegetables or proteins for a more hearty meal.
For extra flavor, you can add a touch of soy sauce or your favorite sauce during cooking.
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 350
- Sugar: 1g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 235mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.