Garlic Egg Fried Rice

Instructions

1. 1

   Prepare Eggs and Aromatics

   • Heat 1 tbsp of vegetable oil in a wok or large, heavy-bottomed pan over medium-high heat.
   • Pour in the beaten eggs. Scramble gently for 1-2 minutes until they are just set but still soft. Remove from the wok and set aside.
   • In the same wok, add the remaining 1 tbsp of vegetable oil. Add the finely chopped garlic and sauté for about 30-60 seconds until fragrant and light golden. Do not let it burn.
   • Add the chopped spring onion whites and optional green chillies. Stir-fry for another minute.
2. 2

   Stir-fry the Rice

   • Increase the heat to high. Add the cold, cooked rice to the wok.
   • Using a spatula, press and break up any clumps of rice. Stir-fry continuously for 2-3 minutes, tossing the rice to ensure it heats through evenly and gets a slightly toasted flavor.
3. 3

   Season and Combine

   • Push the rice to one side of the wok. Pour the soy sauce and rice vinegar into the empty space and let it sizzle for a few seconds to caramelize slightly.
   • Sprinkle the salt and black pepper over the rice.
   • Toss everything together vigorously until the rice is uniformly coated with the sauces and seasonings.
4. 4

   Finish and Serve

   • Return the scrambled eggs to the wok, along with half of the chopped spring onion greens.
   • Drizzle the toasted sesame oil over the top for aroma.
   • Give it a final toss for about 30 seconds to combine all ingredients.
   • Transfer to a serving platter, garnish with the remaining spring onion greens, and serve immediately.