Scallion & Egg Fried Rice
A quick and satisfying weeknight meal, this Scallion & Egg Fried Rice transforms leftover rice into a flavorful dish with the dual punch of cooked and fresh scallions.
For 2 servings
**Prepare Ingredients:** Separate the white and light green parts of the scallions from the dark green tops. Finely chop the white/light green parts. Thinly slice the dark green tops and set aside for garnish. Mince the garlic and grate the ginger (if using). Lightly beat the eggs in a small bowl.
**Heat Wok/Pan:** Heat a large wok or a heavy-bottomed skillet over high heat until smoking lightly. Add 1 tablespoon of vegetable oil, swirling to coat the pan.
**Cook Aromatics:** Add the chopped white and light green scallion parts, minced garlic, and grated ginger (if using) to the hot oil. Stir-fry for 30-60 seconds until fragrant, being careful not to burn the garlic.
**Add Rice:** Add the cold, day-old cooked rice to the wok. Break up any clumps with your spatula. Stir-fry for 2-3 minutes, pressing the rice against the pan to get some slightly crispy bits, ensuring it's heated through and somewhat dry.
**Scramble Eggs:** Push the rice to one side of the wok, creating a clear space. Pour the beaten eggs into the empty space. Let them set for a few seconds, then gently scramble until just cooked but still soft.
**Combine & Season:** Once the eggs are cooked, mix them into the rice. Pour the soy sauce around the edges of the wok (this helps it caramelize slightly before mixing in), add the white pepper and a pinch of sugar (if using). Stir-fry for another 1-2 minutes, ensuring all ingredients are well combined and the flavors meld.
**Finish:** Remove the wok from the heat. Stir in the sliced dark green scallion tops and the sesame oil. Toss everything together quickly.
**Serve:** Transfer the fried rice to serving bowls immediately. Serve hot as a standalone meal or a side dish.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1**Use Day-Old Rice:** Cold, day-old rice is crucial. It's drier and less sticky, preventing a mushy fried rice. If using freshly cooked rice, spread it on a baking sheet and refrigerate for at least an hour to dry it out.
- 2**High Heat is Key:** Cook fried rice over high heat to achieve a slightly smoky 'wok hei' flavor and prevent the rice from steaming. Don't overcrowd the pan.
- 3**Prep Ahead:** Have all your ingredients prepped and ready to go before you start cooking, as fried rice cooks very quickly.
- 4**Don't Over-Sauce:** Add soy sauce gradually. Too much liquid will make the rice soggy. You can always add more at the table.
Adapt it for your goals.
Protein Boost
Stir-fry diced chicken breast or shrimp before adding aromatics. Cook until almost done, remove, then add back in with the eggs.
Vegetable MedleyVegetable Medley
Add finely diced carrots, peas, or corn along with the white scallion parts for extra color and nutrition.
Spicy KickSpicy Kick
Add a pinch of red pepper flakes with the aromatics or drizzle with sriracha or chili oil before serving.
Why this is on our healthy list.
Provides Sustained Energy
Rice is a good source of complex carbohydrates, offering sustained energy for daily activities.
Good Source of Protein
Eggs contribute high-quality protein, essential for muscle repair and growth, and overall body function.
Rich in Antioxidants
Scallions contain antioxidants and vitamins like Vitamin K and C, supporting immune health and reducing oxidative stress.
Frequently asked questions
Yes, you can use brown rice, but it might require slightly longer cooking to achieve a similar texture and absorb flavors. Ensure it's also day-old and cold.
