Scallion and egg fried rice is a quick, comforting dish loved for its simplicity and vibrant flavors. Mastering it involves a few key steps to achieve the perfect balance of textures and tastes.
Start with 2 cups of leftover cold rice, as drier grains separate better. Beat 2 eggs with a pinch of salt, then scramble them in a hot wok with 1 tbsp oil until just set—remove and set aside. In the same wok, heat another tbsp of oil, sauté 3-4 chopped scallions (white parts first, then green) until fragrant. Add the rice, breaking up clumps with a spatula, and stir-fry over medium-high heat for 2-3 minutes. Pour in the scrambled eggs, mixing gently to combine. Season with 1/2 tsp soy sauce, a dash of sesame oil, and white pepper to taste. For extra flavor, a pinch of sugar balances the saltiness.
For a richer version, drizzle with oyster sauce or top with crispy fried shallots. Serve immediately while hot, garnished with extra scallions. The key is high heat and minimal stirring to keep the grains distinct. Enjoy this classic as a satisfying meal or side!
Fried egg rice with shrimp and leeks"
Cream egg fried rice"
Xiu Chi Fung cake"
Garlic sauce"
Snack"
Carrot tofuballs"
Carrot"
Shrimp congee"
Smoky hooves"
Sweet tomato shrimp"
Black-mucked meat"