A delightful and easy-to-make fried rice recipe featuring eggs and spring onions, perfect for a quick and satisfying meal.
Prepare the rice by cooking it according to package instructions. Once cooked, spread it out on a baking sheet to cool completely.
Using day-old rice works best for fried rice as it is less sticky and fries better.
Chop the onion and slice the spring onions. Beat the eggs in a bowl and mix in soy sauce and black pepper.
Prepare all ingredients before starting to cook to ensure a smooth cooking process.
Heat a wok over high heat and add 1 tablespoon of vegetable oil. Pour in the egg mixture and scramble until fully cooked. Remove from the wok and set aside.
Cook the eggs quickly over high heat to retain their fluffiness.
Add the remaining vegetable oil to the wok and sauté the chopped onion until softened and slightly browned.
Stir frequently to prevent the onion from burning.
Add the cooled rice to the wok and stir-fry, pressing it down occasionally to let it crisp up slightly.
Let the rice sit undisturbed for a minute to allow it to crisp up before stirring.
Mix in the scrambled eggs, spring onions, sesame seeds, and toasted sesame oil. Stir well to combine.
Add the sesame oil at the end to preserve its aromatic flavor.
Season with salt to taste and serve hot. Garnish with additional spring onions or sesame seeds if desired.
Serve immediately to enjoy the best texture and flavor.
