Calling all fried rice lovers! This recipe is so much better than what you’ll get at your take out place. Trust me on this one.
I love this basic but delicious Egg & Scallion Fried Rice because it’s so easy to whip up. You can follow the recipe exactly, or use leftover white or Jasmine rice. Plus, it goes great with any protein or veggie!
A friend of mine once taught me how to make this dish. The rice shouldn’t be saturated with sauces and flavors, like soy sauce to make it brown or flavorful. The rice should be golden because of the heat from the pan while “frying” it. This will give the rice amazing flavor and color.
To add a bit more deliciousness, you’ll add sautéed onion, garlic, scallions, sesame oil, and a tiny bit of soy sauce. As always, season to taste with Kosher salt. If you don’t think your rice has enough flavor, add a bit more.
Make Ahead:
You can make the jasmine rice up to three days ahead of time, no problem. Make it in the morning before you go to work, fry the rice when you’re ready for dinner.
The entire dish can be made up to two days ahead of time as well. Reheat in the microwave or in a pan with a little bit of oil until warmed through!
Ingredient Notes:
- Jasmine Rice – I really think this is the best rice for fried rice. it’s perfectly fragrant for the recipe. However, feel free to use any long grain rice you have in your pantry.
- Yellow Onion – Not a red or white onion. Yellow onions have the perfect amount of sweetness.
- Scallions – Super important here. The whites are sautéed and then the green parts are tossed in at the end. If you want to add more scallions, feel free!
- Soy Sauce or Tamari – I use Tamari because I’m gluten-free, but you can use whichever you’d like.
Egg & Scallion Fried Rice
Equipment
- 1 Fine Mesh Sieve
- 1 Medium Pot with a tight fitting lid
- 1 Medium Bowl
- 1 Rubber Spatula
Ingredients
- 1 ¼ cups water
- ¾ cup Jasmine rice rinsed thoroughly in a fine mesh sieve to remove excess starch
- Kosher salt
- Avocado oil
- ½ yellow onion peeled and diced
- 3 scallions thinly sliced on a diagonal, white & light green parts separated from dark green
- 3 garlic cloves minced
- 1 tablespoon sesame oil
- 3 eggs whisked together
- 1 tablespoon soy sauce or Tamari
Instructions
- In a medium pot over medium-high heat, bring water to a simmer. Add rice and a big pinch of Kosher salt and stir. Bring to a gentle simmer, then cover pot tightly and turn heat to low. Cook for 15 minutes without removing the lid, then turn off heat and let sit, covered, for 10 minutes. (At this point, you can let the rice cool and store in an airtight container in the refrigerator for up to two days before using to make the fried rice. It’s actually recommended to use older rice for fried rice, even if you just let it sit in the refrigerator for an hour or two).
- When ready to make the fried rice, heat a large pan over medium heat. Add a drizzle of avocado oil, onions, and a decent pinch of Kosher salt. Cook, stirring occasionally, until golden brown and translucent, 7-8 minutes (TIP: If browning too quickly, add in a couple tablespoons of water to steam onions and cook a little faster).
- Add scallion whites and light green parts and garlic and cook, stirring often, for 1 minute, until fragrant and softened. Transfer mixture to a medium bowl.
- Using the same large pan, heat a large drizzle of avocado oil and half the sesame oil over medium-high heat. Add eggs and cook, stirring with a rubber spatula, until the eggs are half cooked and still runny.
- Add rice, onion mixture, another large drizzle of avocado oil, and the remaining sesame oil. Stir well, breaking up the eggs and rice evenly. Spread out mixture up the sides of the pan. Let cook for one minute, letting the bottom brown slightly, then stir and repeat another 3 times, spreading out the rice and letting it sit for 1 minute each time. Add another drizzle or two of oil around the edges of the pan while cooking if rice is looking too dry.
- Add soy sauce and stir to coat the rice. Remove from heat and stir in most of the scallion greens (keeping a little for garnish). Season with Kosher salt, to taste.
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