Riso fritto con uova

Ingredienti

• 2 tbsp vegetable oil
• 4 spring onions, finely chopped (reserve some for garnish)
• 4 eggs, lightly beaten
• 1 tbsp garlic, finely minced
• 4 cups day-old, cooked long-grain white rice
• 2 tbsp light soy sauce
• 1 tbsp oyster sauce
• 2 tsp toasted sesame oil
• 1/4 tsp white pepper
• salt to taste

Preparazione

1. 1

   Heat 1 tbsp of vegetable oil in a large wok or frying pan over medium-high heat. Add about three-quarters of the chopped spring onions (reserving the rest for garnish) and stir-fry for about a minute until fragrant.

2. 2

   Pour in the beaten eggs over the spring onions. Gently scramble them, making sure they're slightly runny.

3. 3

   Add the minced garlic to the egg and onion mixture, stirring briefly.

4. 4

   Stir in the day-old rice, breaking it up with your spatula. Mix thoroughly with the egg, garlic, and spring onions.

5. 5

   Add the light soy sauce, oyster sauce, a pinch of salt, and white pepper. Stir everything together and cook for 2-3 minutes, until the rice is well-separated and turns slightly golden.

6. 6

   Drizzle in the sesame oil and combine everything evenly. Cook for another minute to ensure all flavors are well incorporated.

7. 7

   Remove from heat. Garnish with the remaining chopped spring onions.

8. 8

   Serve hot as a flavorful and aromatic side dish.