Egg Fried Rice — Quick Breakfast Version
“Leftover rice plus eggs plus soy sauce. That’s the core of this. It sounds like nothing, but done properly it’s one of the best quick meals I know. The secret is day-old cold rice — fresh rice steams in the pan instead of frying, and you end up with a gluey mess. Day-old rice = crispy, separate grains.”
What You’ll Need
- 2 cups cooked rice, day-old and cold
- 3 large eggs
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 2 spring onions, sliced
- 2 garlic cloves, minced
- 1 tbsp vegetable oil
- Pinch of white pepper
- Optional: frozen peas, diced carrot, leftover veg
Let’s Cook — Step by Step
- Step 1 — Heat a wok or large non-stick pan over very high heat until it’s smoking.
- Step 2 — Add vegetable oil. Add garlic and stir for 10 seconds.
- Step 3 — Add the cold rice. Break up any clumps with the back of a spoon. Press the rice against the hot pan to fry it — let it sit for 30 seconds before stirring.
- Step 4 — Push the rice to the sides. Crack the eggs into the centre. Scramble them quickly, then fold through the rice before they’re fully set.
- Step 5 — Add soy sauce and white pepper. Toss everything together over high heat for 1–2 minutes.
- Step 6 — Drizzle sesame oil over the top. Scatter spring onions.
- Step 7 — Eat immediately from the wok.
Kitchen Tip: The highest heat you can get on your hob is the right heat for fried rice. A wok works best.
Made with fresh ingredients & kitchen love ♥ — meozmedia.com
