Egg Fried Rice with Scallions
Egg fried rice with scallions made using fluffy cold rice, softly scrambled eggs, and fresh scallions. A simple, classic fried rice recipe focused on clean flavor and proper technique.
Equipment
- Large Skillet or Wok
- Spatula
- Small Bowl
Ingredients
Egg Fried Rice
- 3 cups cooked long-grain white rice cold, day-old preferred
- 3 large eggs lightly beaten
- 2 tbsp neutral oil divided
- 3 to 4 scallions thinly sliced, whites and greens separated
- 1 to 1 1/2 tbsp soy sauce to taste
- salt to taste
- white pepper to taste
Instructions
- Break up cold rice so the grains are loose. Beat eggs lightly and slice scallions, keeping whites and greens separate.
- Heat 1 tablespoon oil in a skillet over medium heat. Add eggs and gently scramble until softly set. Transfer to a plate.
- Add remaining oil and increase heat to medium-high. Add scallion whites and cook briefly until fragrant.
- Add rice, spread into an even layer, let sit briefly, then toss and fry until heated through.
- Drizzle soy sauce around the edges of the pan. Season lightly with salt and white pepper.
- Return eggs to the pan along with scallion greens. Toss gently and serve immediately.
Notes
Use cold rice for best texture. Keep seasoning minimal so the scallion flavor stands out. Cook eggs gently to avoid dryness.