Ingredients
Scale
- 2 cups cooked jasmine rice (preferably day-old)
- 4 large eggs, beaten
- 2.5 tablespoons soy sauce
- 0.5 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 1 green onion, finely chopped
Instructions
- Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat.
- Pour in the beaten eggs and stir-fry quickly until just set but still moist.
- Add the cold, cooked rice, breaking apart any clumps as you mix.
- Push the rice and eggs to one side, adding another tablespoon of oil and the chopped green onions into the empty space.
- Combine everything together, then drizzle soy sauce and sesame oil around the edges of the pan.
- Toss until all ingredients are well-mixed and heated through, then serve hot.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: MAIN DISHES
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (approx. 200g)
- Calories: 350
- Sugar: 2g
- Sodium: 750mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 220mg