Crispy Rice with Jammy Eggs and Scallions
Ingredients
- 3 tablespoonvegetable oil
- 3 cupcooked rice (day-old or chilled)
- 4large eggs
- 3 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- 4scallions
- 2 clovesgarlic
- 1 teaspoonsesame oil
Prep
- 01
Mince 2 cloves garlic.
- 02
Slice 4 scallions, separating white and light-green parts from dark green tops.
Method
- 01
Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat.
- 02
Add the chilled rice, breaking up clumps with a wooden spoon. Stir-fry for 5 to 7 minutes until grains are heated through and some edges turn golden and crispy.
- 03
Stir in the minced garlic and cook for 30 seconds until fragrant.
- 04
Add soy sauce and rice vinegar, tossing to coat. Cook for 1 minute.
- 05
Push rice to the sides of the skillet, creating a well in the center. Add remaining 1 tablespoon oil to the well.
- 06
Crack all 4 eggs into the center. Let them cook undisturbed for 2 to 3 minutes until whites are mostly set but yolks are still runny.
- 07
Gently break up and stir the yolks into the rice, mixing everything together until eggs are incorporated and slightly scrambled, about 1 minute.
- 08
Transfer to a bowl or plate, drizzle with sesame oil, top with sliced scallions, and serve immediately.
Spice Tips
For heat, sprinkle red pepper flakes over the finished bowl or drizzle with chili oil. For umami depth, add 1 teaspoon fish sauce to the soy mixture. A squeeze of fresh lime brightens the whole dish.