Scallion and Egg Fried Rice

This is the ultimate Asian breakfast hero—fluffy rice kissed with scrambled egg, bright scallions, and a whisper of sesame oil that wakes up your whole morning. It's fast, forgiving, and tastes way better than takeout.

Ingredients:

• 3 cups cooked rice (day-old, chilled)
• 3 eggs
• 3 scallions, sliced into 1-inch pieces
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• Salt and white pepper to taste
• Optional: sesame seeds for garnish

Method:

1. Beat the eggs lightly in a bowl and set aside.
2. Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the beaten eggs, scramble gently until just set, then transfer to a plate.
3. Add the remaining oil to the pan. Stir-fry the garlic for 30 seconds until fragrant.
4. Add the chilled rice, breaking up any clumps with your spatula. Toss constantly for 2–3 minutes until the rice is heated through and begins to char slightly.
5. Return the eggs to the pan, add soy sauce and sesame oil, and toss everything together for 1 minute.
6. Fold in the scallions, taste, and adjust seasoning with salt and white pepper.
7. Serve immediately, topped with sesame seeds if you like.

Chef's tip: Day-old rice is essential—freshly cooked rice will clump and steam instead of frying. If you're in a pinch, spread warm rice on a plate to cool it down first.