Egg Rice
Egg Rice
Ingredients
- 2 cups cooked rice, preferably day-old, leftover rice
- 2 large eggs
- 1 tablespoon cooking oil
- 2 garlic, cloves, minced
- 1/4 onion, medium, finely chopped
- 1 green chili, thinly sliced (adjust to taste)
- 1 tablespoon soy sauce
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons spring onion, chopped, for garnish
Instructions
- 1
In a small bowl, whisk the 2 eggs with a pinch of salt and pepper. Set aside.
⏱️ 2 min
- 2
Place a large non-stick pan or wok over medium-high heat. Add 1 tablespoon of cooking oil and allow it to heat up until shimmering.
⏱️ 1 min
- 3
Add the 2 minced garlic cloves, 1/4 chopped onion, and 1 thinly sliced green chili to the hot oil. Sauté for 1 to 2 minutes until the onion becomes translucent and the garlic is fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 4
Pour the whisked eggs into the pan with the sautéed aromatics. Quickly scramble the eggs, breaking them into small pieces as they cook, for about 1 minute until just set.
⏱️ 1 min
- 5
Add the 2 cups of cooked rice to the pan. Break up any clumps of rice with your spatula. Pour 1 tablespoon of soy sauce over the rice. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 3 min
- 6
Stir-fry the rice mixture vigorously for 3 to 5 minutes, ensuring all ingredients are well combined and the rice is heated through. Continue to break up any remaining clumps of rice and eggs. The rice should be slightly toasted and fragrant.
⏱️ 5 min
- 7
Remove the pan from heat. Transfer the egg rice to a serving bowl. Garnish generously with 2 tablespoons of chopped spring onion. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Egg Rice
- 2 cups cooked rice, preferably day-old, leftover rice
- 2 large eggs
- 1 tablespoon cooking oil
- 2 garlic, cloves, minced
- 1/4 onion, medium, finely chopped
- 1 green chili, thinly sliced (adjust to taste)
- 1 tablespoon soy sauce
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons spring onion, chopped, for garnish
Instructions
- 1
In a small bowl, whisk the 2 eggs with a pinch of salt and pepper. Set aside.
⏱️ 2 min - 2
Place a large non-stick pan or wok over medium-high heat. Add 1 tablespoon of cooking oil and allow it to heat up until shimmering.
⏱️ 1 min - 3
Add the 2 minced garlic cloves, 1/4 chopped onion, and 1 thinly sliced green chili to the hot oil. Sauté for 1 to 2 minutes until the onion becomes translucent and the garlic is fragrant, being careful not to burn the garlic.
⏱️ 2 min - 4
Pour the whisked eggs into the pan with the sautéed aromatics. Quickly scramble the eggs, breaking them into small pieces as they cook, for about 1 minute until just set.
⏱️ 1 min - 5
Add the 2 cups of cooked rice to the pan. Break up any clumps of rice with your spatula. Pour 1 tablespoon of soy sauce over the rice. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 3 min - 6
Stir-fry the rice mixture vigorously for 3 to 5 minutes, ensuring all ingredients are well combined and the rice is heated through. Continue to break up any remaining clumps of rice and eggs. The rice should be slightly toasted and fragrant.
⏱️ 5 min - 7
Remove the pan from heat. Transfer the egg rice to a serving bowl. Garnish generously with 2 tablespoons of chopped spring onion. Serve immediately.
⏱️ 1 min