🍚🥚 Rice with Egg (Quick Egg Fried Rice Style)
A simple, filling dish you can make in minutes—perfect for leftover rice and a quick meal.
🧾 Ingredients:
- 2 cups cooked rice (preferably cold or day-old)
- 2–3 eggs
- 2 tbsp oil or butter
- 2–3 cloves garlic (minced)
- 1 small onion (chopped)
- 2 tbsp soy sauce (optional)
- Salt and black pepper to taste
- ½ tsp chili flakes or green chili (optional)
- Spring onions or coriander (for garnish)
👩🍳 Method:
1. Cook eggs:
- Heat oil in a pan.
- Scramble eggs lightly until just cooked. Remove and set aside.
2. Sauté aromatics:
- In the same pan, add a little more oil if needed.
- Add garlic and onion, cook until fragrant and slightly golden.
3. Add rice:
- Add cooked rice and break up any clumps. Stir well.
4. Season:
- Add soy sauce, salt, black pepper, and chili flakes. Mix evenly.
5. Combine:
- Add scrambled eggs back into the rice. Toss everything together.
6. Finish:
- Garnish with spring onions or fresh coriander. Serve hot.
🍽️ Serving ideas:
- Eat on its own as a quick meal
- Pair with salad or pickles
- Add fried chicken or veggies for a fuller plate
🌟 Tips:
- Cold rice works best for non-sticky texture
- Don’t overcook eggs—they should stay soft
- Add a little butter at the end for richer flavor
If you want, I can also give you:
- Spicy street-style egg fried rice 🌶️
- Chinese-style restaurant version 🥡
- Or a healthy veggie egg rice bowl 🥗
