Fried Rice 2.0

My fried rice has become an obsession lately. It's so easy yet so crave-worthy! A few weeks ago I figured I'd make it and it would be my lunch for a few days. Um... I ended up eating the ENTIRE wok full. Oops.

You can also throw in whatever other protein and vegetables you like.

2 TBLSP high smoke point oil like Avocado, Grapeseed or Canola
3 Cups day old leftover cooked Jasmine rice
3 Eggs (1 yolk and 3 whites), whisked
1 Cup chopped onion
1 Cup chopped cooked Chicken breast (optional)
2-3 TBLSP Light Soy sauce
1 TBLSP Oyster sauce
2 Scallions, chopped (optional)


Put the rice into a bowl and with wet clean hands break apart the clumps, set aside

Heat a wok (or large) pan over high heat.

Add 1 TBLSP of the oil to the hot wok or pan and swirl to coat.

Add the egg, cook on one side and flip, cook for another 30 seconds or so and remove to a plate.

Add the other TBLSP of oil.

Add the onion and cook for a minute or two until just starting to soften.

Stir in the cooked rice.

Stir in the chicken if using.

Pour in the sauces around the edges of the wok/pan and stir until the color is uniform.

Stir in the egg and break into pieces with your spoon or spatula.

Toss in the scallion and serve.

Try not to eat entire thing. ;)