Name: Garlic Fried Rice & Egg
Ingredients: Cooked Rice (4 cups): Ideally, use day-old cooked rice that has been refrigerated. This helps to prevent the fried rice from becoming mushy. Long-grain rice like jasmine or basmati works best for achieving that perfect fluffy texture. Make sure the rice is cooled completely before you start frying.; Garlic (6-8 cloves): Fresh garlic is the star of this dish! Mince it finely to release its pungent and aromatic oils. Adjust the amount of garlic according to your preference – for a milder flavor, use less, and for a more intense garlic kick, feel free to add more.; Eggs (2-3 large): Eggs add protein and richness to the fried rice. Lightly beat them before cooking to ensure they scramble evenly and incorporate smoothly into the rice. Free-range or organic eggs will provide a richer flavor and vibrant color.; Soy Sauce (3-4 tablespoons): Soy sauce provides the essential umami and savory depth to the dish. Use regular soy sauce for a balanced flavor, or low-sodium soy sauce if you are watching your salt intake. Dark soy sauce can be used sparingly for a richer color and slightly sweeter note, but be mindful as it can be quite potent.; Sesame Oil (1 tablespoon): Sesame oil adds a distinctive nutty aroma and flavor that is characteristic of Asian cuisine. Toasted sesame oil is recommended for its deeper and more pronounced flavor profile. A little goes a long way, so use it judiciously.; Vegetable Oil (2 tablespoons): A neutral-flavored vegetable oil like canola, sunflower, or peanut oil is perfect for frying the garlic and eggs. It has a high smoke point, making it suitable for high-heat cooking required for fried rice.; Green Onions (2-3 stalks): Green onions, also known as scallions, provide a fresh, mild oniony flavor and a pop of color. Slice them thinly, separating the white and green parts. The white parts can be added earlier in the cooking process for a slightly stronger flavor, while the green parts are best added towards the end as a garnish for freshness and visual appeal.; Optional Add-ins: Vegetables (1 cup, chopped): Feel free to add your favorite vegetables to customize your fried rice. Diced carrots, peas, bell peppers, corn, or broccoli florets work wonderfully. Pre-cook harder vegetables like carrots and broccoli slightly to ensure they are tender in the final dish.; Protein (1 cup, cooked): For a heartier meal, consider adding cooked protein such as diced chicken, shrimp, tofu, or ham. Ensure the protein is already cooked and simply needs to be heated through in the fried rice.; Chili Flakes (1/2 teaspoon or to taste): If you like a little heat, add a pinch of red pepper flakes or chili flakes for a subtle spicy kick. Adjust the amount to your spice preference.; Oyster Sauce (1 tablespoon): For a deeper umami flavor, a tablespoon of oyster sauce can be added along with the soy sauce. It adds a savory richness and complexity to the dish.; White Pepper (a pinch): A pinch of white pepper adds a subtle warmth and earthy note that complements the garlic and soy sauce beautifully.

Ingredients

Cooked Rice (4 cups): Ideally, use day-old cooked rice that has been refrigerated. This helps to prevent the fried rice from becoming mushy. Long-grain rice like jasmine or basmati works best for achieving that perfect fluffy texture. Make sure the rice is cooled completely before you start frying.
Garlic (6-8 cloves): Fresh garlic is the star of this dish! Mince it finely to release its pungent and aromatic oils. Adjust the amount of garlic according to your preference – for a milder flavor, use less, and for a more intense garlic kick, feel free to add more.
Eggs (2-3 large): Eggs add protein and richness to the fried rice. Lightly beat them before cooking to ensure they scramble evenly and incorporate smoothly into the rice. Free-range or organic eggs will provide a richer flavor and vibrant color.
Soy Sauce (3-4 tablespoons): Soy sauce provides the essential umami and savory depth to the dish. Use regular soy sauce for a balanced flavor, or low-sodium soy sauce if you are watching your salt intake. Dark soy sauce can be used sparingly for a richer color and slightly sweeter note, but be mindful as it can be quite potent.
Sesame Oil (1 tablespoon): Sesame oil adds a distinctive nutty aroma and flavor that is characteristic of Asian cuisine. Toasted sesame oil is recommended for its deeper and more pronounced flavor profile. A little goes a long way, so use it judiciously.
Vegetable Oil (2 tablespoons): A neutral-flavored vegetable oil like canola, sunflower, or peanut oil is perfect for frying the garlic and eggs. It has a high smoke point, making it suitable for high-heat cooking required for fried rice.
Green Onions (2-3 stalks): Green onions, also known as scallions, provide a fresh, mild oniony flavor and a pop of color. Slice them thinly, separating the white and green parts. The white parts can be added earlier in the cooking process for a slightly stronger flavor, while the green parts are best added towards the end as a garnish for freshness and visual appeal.
Optional Add-ins:
- Vegetables (1 cup, chopped): Feel free to add your favorite vegetables to customize your fried rice. Diced carrots, peas, bell peppers, corn, or broccoli florets work wonderfully. Pre-cook harder vegetables like carrots and broccoli slightly to ensure they are tender in the final dish.
- Protein (1 cup, cooked): For a heartier meal, consider adding cooked protein such as diced chicken, shrimp, tofu, or ham. Ensure the protein is already cooked and simply needs to be heated through in the fried rice.
- Chili Flakes (1/2 teaspoon or to taste): If you like a little heat, add a pinch of red pepper flakes or chili flakes for a subtle spicy kick. Adjust the amount to your spice preference.
- Oyster Sauce (1 tablespoon): For a deeper umami flavor, a tablespoon of oyster sauce can be added along with the soy sauce. It adds a savory richness and complexity to the dish.
- White Pepper (a pinch): A pinch of white pepper adds a subtle warmth and earthy note that complements the garlic and soy sauce beautifully.

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Instructions

Prepare the Ingredients: Start by ensuring all your ingredients are prepped and ready to go. Mince the garlic finely, slice the green onions (separating whites and greens), lightly beat the eggs in a small bowl, and measure out the soy sauce and sesame oil. If using, chop any additional vegetables or cooked protein into bite-sized pieces. Having everything ready before you start cooking ensures a smooth and efficient cooking process.
Heat the Wok or Skillet: Place a wok or a large, wide skillet over medium-high heat. The key to perfect fried rice is high heat and a large cooking surface to allow the rice to fry rather than steam. Allow the wok or skillet to heat up properly for a minute or two before adding the oil. You’ll know it’s hot enough when a drop of water flicked into it evaporates almost instantly with a sizzle.
Add Vegetable Oil and Garlic: Once the wok is hot, add the vegetable oil. Let the oil heat up for a few seconds, then add the minced garlic and the white parts of the green onions (if using). Sauté the garlic over medium heat for about 30 seconds to 1 minute, until it becomes fragrant and lightly golden brown. Be careful not to burn the garlic, as burnt garlic will taste bitter. The aroma of sizzling garlic is the foundation of this dish, so take your time and let it infuse the oil beautifully.
Scramble the Eggs: Push the garlic to one side of the wok or skillet, or remove it temporarily to a plate if you prefer. Pour the beaten eggs into the cleared space. Let the eggs cook undisturbed for a few seconds until they start to set around the edges. Then, using a spatula, gently scramble the eggs into small, fluffy pieces. Don’t overcook the eggs; they should be just cooked through and still slightly moist. Once scrambled, you can mix the eggs with the sautéed garlic.
Add the Cooked Rice: Add the cooked, cooled rice to the wok or skillet. Break up any clumps of rice with your spatula and spread it out evenly in the wok. Increase the heat to high. Now begins the “frying” part of fried rice. Stir-fry the rice continuously, tossing and flipping it with your spatula to ensure it gets heated through evenly and starts to get slightly toasted. This process can take about 3-5 minutes. The goal is to dry out the rice slightly and give it a slightly crispy texture.
Season with Soy Sauce and Sesame Oil: Once the rice is heated through and slightly toasted, drizzle the soy sauce evenly over the rice. Stir-fry vigorously to distribute the soy sauce and coat every grain of rice. Continue to stir-fry for another 1-2 minutes, allowing the soy sauce to caramelize slightly and infuse the rice with its savory flavor. Next, drizzle in the sesame oil. Stir-fry for another minute to incorporate the sesame oil and enhance the aroma and flavor of the fried rice.
Incorporate Optional Add-ins (if using): If you are using any optional vegetables or cooked protein, now is the time to add them. Add the chopped vegetables or cooked protein to the wok and stir-fry for another 2-3 minutes, until the vegetables are heated through and slightly tender-crisp, and the protein is heated through. If using chili flakes or oyster sauce, add them along with the vegetables or protein and stir-fry to combine.
Garnish and Serve: Remove the garlic fried rice and egg from the heat. Stir in the green parts of the green onions. This adds a fresh, vibrant touch and a mild oniony flavor that complements the richness of the fried rice. Taste and adjust seasoning if needed, adding more soy sauce or a pinch of salt if necessary. Serve immediately while hot. Garnish with extra green onions or a sprinkle of sesame seeds for visual appeal, if desired.

Nutrition

Serving Size: one normal portion
Calories: 450
Carbohydrates: 60g
Protein: 15g