Ingredients
3 cups cooked and cooled rice (preferably day-old; can use brown, Calrose, or Jasmine rice)
1 tablespoon grapeseed oil or avocado oil
1 tablespoon butter
2 large eggs, lightly beaten
½ cup chopped yellow or white onions
2 teaspoons grated ginger
2 tablespoons low sodium soy sauce or gluten-free tamari
1 teaspoon toasted sesame oil
1 scallion, thinly sliced (for garnish)
Instructions
1-Heat a large pan over high heat until very hot. Add the oil and scramble the eggs quickly. Remove eggs and set aside.
2-Melt butter in the pan, then add onions and cook for 3-4 minutes until softened but not browned. Add grated ginger and cook for 30 seconds.
3-Return the scrambled eggs and rice to the pan, mix, then flatten the mixture into a thin layer. Let it sizzle without stirring for 30 seconds, then stir and flatten again, repeating to create sizzling sounds without burning.
4-Drizzle soy sauce and sesame oil over the rice, let it absorb while stirring evenly. When the sauce is absorbed and the rice makes popping sounds, turn off the heat.
5-Garnish with sliced scallions and serve warm.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍚 Use day-old rice or refrigerate freshly cooked rice to prevent sogginess.
🔥 Cook on high heat to achieve the signature fried texture and avoid steaming.
🍳 Remove eggs after scrambling and add back later to avoid overcooking and maintain tenderness.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dish, Side Dish
- Method: Stir-frying
- Cuisine: Japanese-inspired
- Diet: Vegetarian, Dairy-Free, Gluten-Free option (with tamari)
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 110 mg