Comforting Egg Fried Rice
Translated from Spanish, the language of the reel.
Ollie Pookoo cooked this in an Instagram reel, in Spanish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Nazareth Simons on SeeMeCook
A simple, flavorful, and comforting egg fried rice dish, perfect for a quick lunch or dinner. It features a light texture and the classic balance of soy sauce and scallions.
- Time
- 20 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Sesame, eggs, and soy
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 370 g
- 150 g
- 30 g
- 6 g
- 25 g
- 25 g
- 5 g
- 2 g
Weights are estimates. Together, the ingredients weigh about 610 g before cooking, which is about 305 g per serving.
Steps
Heat one tablespoon of oil in a wok or large skillet over medium-high heat.
Pour in the beaten eggs and cook, stirring gently, until just set; remove them from the skillet and set aside.
Lightly wipe out the skillet, add the other tablespoon of oil, and sauté the chopped garlic together with the scallion whites until fragrant.
Add the cooked rice to the skillet, breaking up any clumps with a spatula, and stir-fry for 2-3 minutes until thoroughly heated.
Add the soy sauce, salt, and white pepper, mixing well so the rice is evenly coated.
Return the cooked eggs to the skillet and add the scallion greens.
Toss everything together quickly, drizzle with the sesame oil, and serve immediately.
Notes
For the best results, use rice that has been refrigerated overnight, as the drier grains separate more easily when fried.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 507
- Protein
- 15 g
- Carbs
- 56 g
- Fat
- 25 g
- Fiber
- 1 g
Where the calories come from
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