Lemon-Herb Fried Rice with Crispy Eggs
Ingredients
- 3 tablespoonvegetable oil
- 3large eggs
- 3 cupcooked rice (day-old, cold)
- 1 cupfrozen peas and carrots
- 3 clovegarlic
- 1lemon
- ¼ cupfresh dill
- ¼ cupfresh chives
- 2 tablespoonsoy sauce
- ·salt
- ·black pepper
Prep
- 01
Mince 3 cloves garlic.
- 02
Zest and juice 1 lemon.
- 03
Roughly chop 1/4 cup fresh dill.
- 04
Thinly slice 1/4 cup fresh chives.
Method
- 01
Heat 1 tablespoon oil in a large skillet over medium-high heat. Crack the 3 eggs into the pan and fry sunny-side up until the whites are set but the yolks are still runny, about 3–4 minutes. Transfer to a plate.
- 02
Add the remaining 2 tablespoons oil to the same skillet. Add the minced garlic and cook for 30 seconds until fragrant.
- 03
Add the cold rice, breaking up any clumps with a wooden spoon. Stir-fry for 3–4 minutes until heated through and beginning to brown slightly.
- 04
Stir in the peas and carrots, soy sauce, and 1 teaspoon of lemon zest. Toss constantly for 1–2 minutes to warm through and combine.
- 05
Remove from heat. Fold in the dill and chives. Squeeze the lemon juice over the rice, then taste and adjust salt and pepper.
- 06
Divide the fried rice among bowls and top each with a warm egg. Serve immediately.
Spice Tips
For warmth, add a pinch of red pepper flakes when cooking the garlic. For deeper herbal notes, swap dill for tarragon or parsley. A dash of white pepper instead of black pepper brings a subtler, slightly spicy finish.
Day-old rice is key — fresh warm rice will clump. If you don't have cooked rice on hand, any leftover white or brown rice works. Frozen peas and carrots save time; no thawing needed.