Recipe Instructions:
Ingredients
600 g cooked and cooled rice 4 cups, cold; jasmine rice or any medium or long-grain rice
3 eggs
28 g green onions or scallions, 3 stalks
45 ml vegetable oil or another high-heat cooking oil
23 ml soy sauce use tamari or coconut aminos if gluten-free
salt to taste - it might be already salty enough from the soy sauce
white pepper optional, to taste
Instructions
Slice the green onion. Whisk the eggs in a small bowl.
You can whisk the eggs directly in the pan, but I find it easier to fully scramble them this way (and avoid shells in the pan).
Heat the oil in a large skillet or wok over high heat until shimmery.
Add the rice and stir-fry fry for just a couple of minutes to warm it up, tossing it regularly and pressing with the back of a spatula to break up any large clumps into individual grains of rice.
If it's browning too quickly, reduce the heat to medium-high heat.
Scoop the rice to one side of the pan and add the eggs to the other, stirring constantly to scramble them into tiny pieces as they cook.
Whenabout ¾ cooked, mix the eggs into the rice, add the soy sauce, and mix once more, continuing to cook just until well mixed.
If using a wok, add the soy sauce around the edges so it reduces quickly and creates the smoky "wok hei" flavor.
Taste and season with salt (and white pepper) if needed. Then serve topped with the sliced green onions and optional sesame seeds. Enjoy!
