Crispy Rice & Egg Skillet with Scallions
Ingredients
- 2 tablespoonvegetable oil
- 3 cupcooked rice (day-old or leftover, chilled preferred)
- 4eggs
- 3 tablespoonsoy sauce
- 1 teaspoonsesame oil
- 4scallions
- 2 clovegarlic
- ·salt
- ·black pepper
Prep
- 01
Mince 2 cloves garlic.
- 02
Slice 4 scallions on the bias into 2-inch pieces, separating whites from greens.
Method
- 01
Heat 1 1/2 tablespoons vegetable oil in a large skillet (10 to 12 inches) over medium-high heat until it shimmers.
- 02
Add the cooked rice, breaking up any clumps, and spread it in an even layer. Let it sit undisturbed for 3 to 4 minutes until the bottom starts to crisp and brown.
- 03
Stir the rice, breaking up the crispy bits, and cook for another 2 minutes. Push the rice to the sides of the skillet, creating a well in the center.
- 04
Add the remaining 1/2 tablespoon oil to the center well. Crack the 4 eggs into the well and cook for 2 to 3 minutes, until the whites are set but the yolks are still runny. The eggs will steam slightly from the heat of the rice.
- 05
Drizzle the soy sauce and sesame oil over everything. Toss gently to combine, breaking up the yolks and mixing them throughout the rice. Cook for 30 seconds more.
- 06
Transfer to a serving plate or bowl and top with the chopped scallions. Taste and adjust with salt and black pepper as needed.
Spice Tips
For a kick, stir in 1/4 to 1/2 teaspoon of red pepper flakes or sriracha just before serving. A splash of rice vinegar adds brightness if you like tang.