Description
A protein-rich, quick-cooking dish that transforms leftover rice into a savory, crisp-tender scramble with bold umami and a touch of citrus brightness. Ready for the table in 15 minutes using pantry staples and simple techniques.
Ingredients
2 cups cooked rice (any grain type)
2 large eggs
2 tbsp vegetable oil
1 tbsp minced garlic
2 tsp lemon juice
2 tsp soy sauce
1 tsp sesame oil
2 tbsp chopped fresh green onions
Instructions
Chop green onions, measure liquids, and crack eggs into separate bowls
Heat a wok or skillet over medium-high until oil shimmers
Add rice in a single layer and break up clumps
Drizzle 1 tbsp oil, cook rice 2-3 minutes to form a crust
Add garlic, stir constantly for 30 seconds to release aroma
Pour in eggs and pop them with a spatula to combine with rice
Drizzle lemon juice, soy sauce, and sesame oil; stir until fully incorporated
Transfer to a serving dish and top with green onions
Notes
Use chilled leftover rice for best crispiness
Room temperature eggs ensure even cooking
Canola or refined olive oil works best for neutral flavor
Add optional sesame oil for toasted depth
Garnish with extra green onions if desired
- Prep Time: 5
- Cook Time: 10
- Category: Dinner
- Method: Stir-frying
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 2g
- Sodium: 1200mg
- Fat: 22g
- Saturated Fat: 3g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 350mg