Egg Fried Rice Chinese

🔥 Prep

• Measure out 400 g cooked rice (preferably day‑old) and break up any clumps.
• Crack 3 eggs into a bowl, add a pinch of the 0.75 tsp salt and 0.5 tsp pepper, then beat lightly.
• Trim and slice 3 spring onions, separating the white and green parts.
• Peel and mince 4 cloves of garlic.
• Measure out 1 tbsp soy sauce, 1 tsp vinegar, and 1.5 tbsp oil into small bowls for easy addition.

🔥 Cook

• 1. Heat 1.5 tbsp oil in a wok or large skillet over medium‑high heat until shimmering.
• 2. Add the minced 4 cloves garlic and sauté for 30 seconds until fragrant.
• 3. Add the white parts of the sliced 3 spring onions and stir‑fry for 1 minute.
• 4. Pour in the beaten 3 eggs and scramble quickly, cooking for 1 minute until just set but still soft.
• 5. Add the 400 g cooked rice, breaking up any clumps, and stir‑fry for 2‑3 minutes over medium‑high heat to heat through.
• 6. Drizzle in 1 tbsp soy sauce, 1 tsp vinegar, 0.75 tsp salt, and 0.5 tsp pepper; toss to coat evenly and cook for another 1 minute.
• 7. Stir in the green parts of the spring onions and cook for 30 seconds more.
• 8. Remove from heat and let rest briefly.

🔥 Serve

• Transfer the egg fried rice to a serving plate or bowl and garnish with the reserved green spring onion tops.
• Serve hot with a side of chili garlic sauce or soy‑vinegar dipping sauce.
• Pair with a simple cucumber salad or steamed bok choy for a complete Indo‑Chinese meal.