Japanese · Dinner
Fried Rice with Egg
Fried rice made with day-old jasmine rice, scrambled egg, carrot, and scallion, stir-fried in a wok with soy sauce and sesame oil. Grains stay separate and glossy. Finished with white pepper and scallion, served hot as a simple bowl.
$3
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
479Calories
19.8gProtein
22.4gFat
48.6gCarbs
4.1gSugar
2.9gFiber
983mgSodium
397mgChol
5.1gSat Fat
410mgPotassium
85mgCalcium
3.1mgIron
1.1mcgVitamin B12
4.5mgVitamin C
vegetarian
rich-umami
thirty-min-meals
all-time-classics
vegetarian
Instructions
1
Prep
Whisk the 2 eggs in a small bowl until fully combined, then mince the garlic and finely dice the carrot.
2
Saute
Heat vegetable oil in a wok over medium-high heat until shimmering. Add garlic and carrot; cook 1 minute until carrot softens and garlic turns fragrant.
3
Scramble
Push vegetables to the side, pour in eggs, and scramble over medium-high heat for 45 seconds until just set but glossy.
4
Fry
Add cold cooked rice, breaking up clumps, and stir-fry over high heat for 3 minutes until grains separate and brown lightly at edges.
5
Finish
Drizzle soy sauce and sesame oil over rice, add most scallions and white pepper, toss over high heat for 1 minute until evenly coated.
6
Plate
Transfer fried rice to a bowl and scatter remaining scallion over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g2 cup, cooked, ideally day-old jasmine rice
- 44 eggs
- 2 tbsp2 tbsp sesame oil
- 2 tbsp2 tbsp soy sauce
- 60g60g carrot
- 44 scallion
- 2 clove2 clove garlic
- 1/4 tsp1/4 tsp white pepper
- 2 tsp2 tsp vegetable oil
