10-Minute Fried Rice

Ingredients

• 4 cup Cooked rice (Prepared rice; the source describes this as enough rice for 2 servings.)
• 3 Eggs (The source gives 2–3 eggs; 3 eggs are used for the nutrition estimate.)
• 2 clove Garlic (Minced)
• 3 Spring onions (Separate the white parts from the green parts, then slice; the source gives 2–3 spring onions.)
• 2 tbsp Cooking oil (Use sunflower, peanut, or vegetable oil.)
• Salt (To taste)
• 2 tbsp Regular soy sauce
• 0.5 tsp White pepper
• 1 tsp Chicken powder (May be replaced with MSG or dashi powder.)
• 2 tsp Sesame oil

Steps

1. 1

   Prepare all ingredients before cooking: mince the garlic, separate the spring onion whites from the greens, and slice the spring onions. Have the cooked rice, eggs, soy sauce, white pepper, chicken powder, salt, and sesame oil ready beside the stove. Use a wok or large skillet so the rice can be tossed without crowding.

2. 2

   Heat the cooking oil in a wok or large skillet over medium-high to high heat until it is hot and shimmering.

3. 3

   Add the minced garlic and the white parts of the spring onions. Stir-fry briefly, about 20–30 seconds, until fragrant; do not let the garlic brown deeply.

4. 4

   Add the eggs to the hot wok. Stir and scramble them until they are just set but still tender, breaking them into small pieces with a spatula.

5. 5

   Add the cooked rice. Toss and stir-fry vigorously for 1–2 minutes, breaking up any clumps and coating the grains with the oil and egg.

6. 6

   Season the rice with the soy sauce, white pepper, chicken powder, and salt to taste. Continue tossing until the seasoning is evenly distributed and the rice is hot, with separate, lightly glossy grains.

7. 7

   Add the green parts of the spring onions and the sesame oil. Toss for about 30 seconds, just until the spring onions are bright and the sesame oil is fragrant.

8. 8

   Taste and adjust the salt or soy sauce if needed. Serve immediately while hot.

Notes

For the best texture, use cooked rice that has been cooled and refrigerated, since freshly cooked rice can become soft or sticky when stir-fried. The recipe is written for two servings. Chicken powder can be substituted with MSG or dashi powder as stated in the source.

Nutrition per serving

• main
• quick dinner
• fried
• stir-fried
• 10-minute meal
• East Asian
• egg-based