Lemon Herb Fried Rice with Soft-Scrambled Eggs
Ingredients
- 3 cupsrice (cooked and cooled)
- 4eggs
- 1lemon
- 4green onions
- ½ cupfresh parsley
- 2 tablespoonfresh dill
- 3 tablespoonolive oil
- 2 clovesgarlic
- ·salt
- ·black pepper
Prep
- 01
Mince 2 cloves garlic.
- 02
Slice 4 green onions into 1-inch pieces.
- 03
Chop 1/2 cup fresh parsley.
- 04
Chop 2 tablespoons fresh dill.
- 05
Whisk 4 eggs in a bowl with a pinch of salt and pepper.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- 02
Add the cooled rice, breaking up any clumps. Stir occasionally for 4–5 minutes until heated through and lightly toasted.
- 03
Push the rice to the sides of the skillet, creating a well in the center. Add the remaining 1 tablespoon olive oil.
- 04
Pour the beaten eggs into the well. Let them sit for 30 seconds, then gently fold and scramble for 2–3 minutes until soft and just set.
- 05
Toss the eggs with the rice. Remove from heat.
- 06
Squeeze the lemon juice over the top. Fold in most of the green onions, parsley, and dill, reserving a small handful for garnish.
- 07
Season with salt and pepper to taste. Divide between bowls and top with reserved herbs.
Spice Tips
For subtle warmth, add 1/4 teaspoon white pepper or a pinch of cayenne to the eggs. A dash of hot sauce or a few red pepper flakes folded in at the end adds brightness and gentle heat without overwhelming the delicate flavors.