Crispy-Bottomed Egg Fried Rice with Soy and Sesame
Ingredients
- 3 tablespoonvegetable oil
- 3large eggs
- 3 cupcooked rice (day-old, cooled)
- ½yellow onion
- 2 clovegarlic
- 1 cupfrozen peas and carrots
- 3 tablespoonsoy sauce
- 1 teaspoonsesame oil
- ¼ teaspoonsalt
- ¼ teaspoonblack pepper
- 2scallion
- 1 teaspoonwhite sesame seeds
Prep
- 01
Dice 1/2 medium yellow onion into small pieces.
- 02
Mince 2 cloves garlic.
- 03
Slice 2 scallions on the bias.
- 04
Beat 3 large eggs in a small bowl with a pinch of salt.
Method
- 01
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. When shimmering, add the beaten eggs and scramble until just set, breaking into small pieces. Transfer to a plate.
- 02
Add the remaining 2 tablespoons oil to the pan. When hot, add the diced onion and cook for 2 minutes until starting to soften.
- 03
Add the minced garlic and cook for 30 seconds until fragrant. Stir in the frozen peas and carrots and cook for 1 minute.
- 04
Add the cold rice, breaking up any clumps with the back of a spoon. Stir-fry for 2–3 minutes until heated through and the rice begins to turn golden in spots.
- 05
Return the scrambled eggs to the pan. Drizzle in the soy sauce and sesame oil, season with salt and pepper, and toss everything together for 1 minute until well coated.
- 06
Transfer to a serving bowl and top with sliced scallions and sesame seeds. Serve hot.
Spice Tips
For a savory kick, add 1/2 teaspoon white pepper or a dash of white miso paste to the soy sauce mixture. For heat, drizzle in a teaspoon of chili oil or sprinkle red pepper flakes over the top before serving.
Day-old rice works best—it's drier and fries up crispier. If you only have fresh rice, spread it on a plate to cool completely before cooking. Leftover cooked chicken, shrimp, or ham can be added in step 5 for extra protein.