Riso saltato con uova

Ingredienti

• 2 tbsp vegetable oil
• 1 onion, peeled and diced
• 2 cloves garlic, peeled and minced
• 800 g (4 cups) boiled and cooled long-grain rice (about 1 1/3 cups or 300g dried rice)
• 1/2 tbsp sesame oil
• 2 eggs
• 2 tbsp dark soy sauce
• 1/4 tsp salt
• 1/4 tsp garlic salt
• 1 tbsp lemon juice (fresh or bottled)
• 1/2 bunch of spring onions/scallions, chopped

Preparazione

1. 1

   Prepare Rice and Ingredients: Start with boiled and cooled long-grain rice to ensure it stays fluffy when fried. Dice the onion and mince the garlic, and set aside all other ingredients for easy access during cooking.

2. 2

   Heat Oil and Sauté Aromatics: In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the diced onion and minced garlic and sauté until they become translucent and fragrant, about 2-3 minutes.

3. 3

   Add Rice and Stir-Fry: Add the cooled boiled rice into the skillet with the sautéed onions and garlic. Stir well to combine and break up any clumps, frying the rice evenly for about 3-4 minutes to heat through and lightly toast the grains.

4. 4

   Season and Flavor: Drizzle ½ tablespoon of sesame oil and 2 tablespoons of dark soy sauce over the rice. Sprinkle in ¼ teaspoon salt and ¼ teaspoon garlic salt for balanced seasoning. Stir thoroughly to evenly distribute all flavors.

5. 5

   Cook the Eggs: Push the rice mixture to one side of the pan. Crack the 2 eggs into the empty side and scramble them gently, cooking until just set but still tender. Once cooked, mix the scrambled eggs into the rice evenly.

6. 6

   Add Lemon Juice and Final Stir: Pour 1 tablespoon of lemon juice over the entire dish for a subtle tang that brightens the flavors, and give the rice one last thorough stir to combine everything perfectly.

7. 7

   Serve Garnished: Transfer the egg fried rice to a serving dish and sprinkle the chopped spring onions/scallions on top for freshness and color. Serve immediately while hot.