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- July 31, 2020 at 10:17 am #586627
1 to 2 green onions, chopped
Freshly ground pepper, to taste
1 tsp salt
4 tbs oil, divided
4 cups rice, cooked and cold
1 to 2 tbs light soy sauce or oyster sauce
Wash and finely slice the green onions. Lightly beat the eggs with the pepper and salt.
Heat a wok or frying pan over medium-high heat and add 2 tbs of the oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan.
Add the remaining 2 tbs of oil. Add the cooked and cooled leftover rice. Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart. Stir in the soy sauce or oyster sauce as desired.
When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly. Stir in the green onions. Serve hot. Serves 4-6
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