Egg Fried Rice Dish (Print Version)

# Ingredients:

→ Main Ingredients

01 - 2 tablespoons of any neutral oil like vegetable oil
02 - 2 cups of cold jasmine rice made the day before (or another white long-grain variety)
03 - 2.5 tablespoons of light soy sauce or regular soy sauce (don’t use dark soy sauce)
04 - 4 beaten eggs, large in size
05 - ½ tablespoon of sesame oil
06 - 1 green onion, chopped into fine bits

# Instructions:

01 - Throw in the beaten eggs and stir them quickly until they’ve set but still look soft.
02 - Warm your vegetable oil in a big skillet or wok. If you're using a wok, let the oil smoke lightly; skip this step for a regular pan.
03 - Dump the cold rice into the pan and break it apart if it's clumped together.
04 - Push everything to one side of the pan. Pour the rest of the oil and green onions into the clear spot and stir them together.
05 - Drizzle soy sauce and sesame oil around the edges of the pan. Toss until the rice is all the same nice brown hue.
06 - Take the pan off the heat. Serve it right away while it's still piping hot.

# Notes:

01 - Using rice that's been kept overnight stops it from getting too sticky, giving it an ideal texture.
02 - Don't overcook the eggs—they should stay soft and a little fluffy.

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