Ingredients15 m servings 332
- Heat oil in a large skillet over medium-high heat. Spread rice in a flat layer in the skillet; cook until crispy on the bottom, 2 to 3 minutes. Stir egg into rice until scrambled, about 2 minutes more. Sprinkle green onions on top. Season with soy sauce.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 332 calories; 10 47.9 11.8 186 674 Full nutrition
ReviewsRead all reviews 15
I am the submitter. Make sure your rice is cold - leftover from evening before kept in frig is perfect.
So easy and yummy! I used mainly sesame oil in the pan. Delicious!
i made it for dinner adding mushrooms and left over steak sliced thin and a dash of franks hotsauce. awesome thank you.
A nice way to use up leftover rice, quick and easy too. This has a very mild flavor, a pretty nice way to start the day.
I made this for my boyfriend with some leftover lemon pepper chicken we had and he loved it thank you so much
Threw a dash of sesame oil in there and topped with sesame seeds. Was delicious!!
I have been making a version of this rice for a few years and its just a simple easy delicious breakfast. Letting the rice get a tad crispy is better than frying the eggs first as I was making u...