Ingredients
Method
- Use cold, cooked rice for the best texture. If you don’t have day-old rice, spread freshly cooked rice on a baking sheet and refrigerate it for 30 minutes.
- Chop the onion, green onions, and any other vegetables you plan to use. Crack the eggs into a bowl and whisk them until smooth
- Heat a large wok or skillet over medium-high heat. Add one tablespoon of vegetable oil and swirl to coat the pan. Pour in the beaten eggs and let them cook undisturbed for a few seconds. When the eggs are just cooked, transfer them to a plate and set them aside.
- In the same pan, add the remaining tablespoon of vegetable oil. Toss in the diced onions and stir-fry for about a minute until fragrant. Add the minced garlic and ginger, stirring constantly to prevent burning.
- Mix in the mixed vegetables and cook for another two minutes, stirring occasionally.
- Add the cooked rice to the pan, breaking up any clumps with a spatula. Stir everything together to evenly distribute the ingredients.
- Drizzle the soy sauce and sesame oil over the rice, stirring well to combine. Sprinkle in the salt and black pepper, adjusting the seasoning to your taste.
- Return the scrambled eggs to the pan, breaking them up and mixing them evenly into the rice.
- Once everything is well combined and heated through, remove the pan from the heat. Serve the egg fried rice hot, garnished with extra green onions or a drizzle of chili oil for added spice.
Video
Notes
Using day-old rice prevents clumping and results in a better texture. Cold rice separates easily in the pan, allowing each grain to absorb the seasonings without becoming soggy.
