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Egg Fried Rice Lucy

Name: Egg Fried Rice Lucy
Total time: 20 min
Yield: 2
Cuisine: International
Ingredients: 2 cups cooked jasmine rice (preferably day-old); 3 large eggs; 2 tablespoons vegetable oil; 1 small onion, diced; 2 cloves garlic, minced; 2 green onions, sliced; 2 tablespoons soy sauce; Salt and pepper to taste

20 min · Easy · 2 servings

A quick and satisfying dish of fluffy rice scrambled with eggs and seasoned to perfection—perfect for any kitchen around the world.

Ingredients

2 cups cooked jasmine rice (preferably day-old)→3 large eggs→2 tablespoons vegetable oil→1 small onion, diced→2 cloves garlic, minced→

2 green onions, sliced

2 tablespoons soy sauce→Salt and pepper to taste→

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Method

Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.

Add the diced onion and cook until translucent.

Push the onion to one side and add the remaining oil.

Beat the eggs and pour into the pan, scrambling gently until just cooked.

Add the cooked rice to the pan, stirring well to combine.

Stir in the minced garlic, soy sauce, salt, and pepper.

Cook for another 2-3 minutes, then garnish with sliced green onions.

Serve hot.

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