10 Easy Meals You Can Make With Eggs and Rice

Learn how to cook simple meals using eggs and rice that are quick, filling, and perfect for beginners.

Ingredients

• 3 cups cooked Jasmine rice (day-old and refrigerated is best)
• 4 large pasture-raised eggs (room temperature to prevent pan cooling)
• 2 tbsp peanut oil or any high-smoke point vegetable oil
• 1 tbsp premium light soy sauce (I prefer Lee Kum Kee or Pearl River Bridge)
• 1 tsp toasted sesame oil for finishing
• 2 stalks scallions, whites and greens separated
• 2 cloves garlic, finely minced (not pressed)
• 1/2 tsp white pepper for that authentic heat

Instructions

1. Step 1: Break up the cold rice clumps by hand or with a wet spatula before starting the heat; this ensures even cooking without over-mixing in the pan.
2. Step 2: Heat your wok or heavy skillet until a drop of water flicked onto the surface dances and evaporates instantly.
3. Step 3: Pour in the oil and swirl to coat, then immediately drop in your beaten eggs. Use a spatula to push the setting edges toward the center for 10 seconds until 'half-set'.
4. Step 4: Add the rice directly on top of the soft eggs and increase heat to high. Toss vigorously to ensure the egg ribbons break up and coat the grains.
5. Step 5: Add the scallion whites and garlic, tossing for 30 seconds until the garlic fragrance hits your nose—be careful not to let it turn brown.
6. Step 6: Drizzle the soy sauce around the edges of the pan so it sizzles before hitting the rice; this develops a deeper, toasted flavor.
7. Step 7: Turn off the heat, fold in the scallion greens and sesame oil, and serve immediately while the rice is still 'bouncing'.