Ingredients
Fried Rice
- 3 tablespoons (45ml) vegetable or other neutral oil
- 3 large eggs, thoroughly beaten
- 1 1/2 to 2 cups (about 1 pound/450g) cooked rice (see note)
- 2 teaspoons (10ml) light soy sauce
- 3 scallions, thinly sliced crosswise
Options
- Shrimp
- Chicken
- Beef
- Pork
- Tofu
Directions
Fried Rice
- Add 1 tablespoon oil to a large non-stick, carbon steel, or cast iron skillet and swirl to coat. Heat over high heat until oil is shimmering. Add eggs to center of pan and cook without moving until puffed and lightly browned on one side, about 30 seconds. Fold eggs into a loose omelet and push to the side of the pan.
- Add remaining 2 tablespoons of oil to the pan and swirl to coat. Add rice to center of pan. Flip eggs on top of rice, then using a wooden spoon, break the rice and eggs up, tossing and stirring as you break them. Stir-fry until rice grains are loose and separated, 2 to 3 minutes.
- Add the soy sauce to the pan. Stir-fry until rice and eggs are evenly coated in the soy sauce (the rice should be more or less broken up into distinct grains without any large clumps). Add scallions. Remove from heat and toss to combine. Transfer to a serving platter and serve immediately.
Notes
- For the rice, it's important that it is relatively dry. If using fresh-cooked rice, spread the rice out into a thin layer on a rimmed baking sheet immediately after cooking and allow to steam-dry for at least 15 minutes. Alternatively, store rice in an uncovered container in the refrigerator overnight. Break large rice clumps up with your hands before beginning.