Nick Egg Fried Rice

Technique determined by watching hours of Uncle Roger Videos. Never measured the amounts so guessing ratios here. It's all adjusted based on the amount of rice.

Updated at: Sat, 23 Mar 2024 19:20:52 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories480.3 kcal (24%)

Total Fat25.4 g (36%)

Carbs48.8 g (19%)

Sugars1 g (1%)

Protein13.6 g (27%)

Sodium1851.3 mg (93%)

Fiber2.7 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2 cupsrice

cooked, Cooked the day before and dry from being in the fridge, Amount doesn't matter just don't crowd the pan

1green onion

sliced, white and green parts separated

3 clovesgarlic

¼ cupsoy sauce

2 Tbspvegetable oil

Instructions

Step 1

Have all ingredients prepped and in bowls beside you because this goes fast

Step 2

Heat wok on high heat. Once smoking hot add in vegetable oil and reduce heat to medium high.

Step 3

Add in minced garlic and fry briefly until browned. Immediately add eggs once browned and stir quickly to scramble.

Step 4

Once eggs are adequately hard scrambled, add in your rice. Crush the rice with your cooking utensil to break apart any clumps.

Step 5

Once the rice is hot to the touch, add in soy sauce, sesame oil, MSG and the white part (lower) of the green onion.

Step 6

Add in more soy sauce if the rice still looks like it has white patches or tastes plain when you sample it.

Step 7

Turn off the heat and add in 2/3 of your remaining green onion (the green parts) and mix.

Step 8

Immediately transfer to plate and garnish with remaining green onion.

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