Ingredients15 m servings 332 cals
- 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.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 332 calories; 10 g fat; 47.9 g carbohydrates; 11.8 g protein; 186 mg cholesterol; 674 mg sodium. Full nutrition
ReviewsRead all reviews 11
I am the submitter. Make sure your rice is cold - leftover from evening before kept in frig is perfect.
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 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...
i made it for dinner adding mushrooms and left over steak sliced thin and a dash of franks hotsauce. awesome thank you.
Drizzled some sesame oil in whilst it was cooking - tasted fantastic
Easy and versatile. I had no green onions or soy sauce. So I chopped some sweet onion and added it to the chilled rice. After looking for some soy sauce, I decided to just try it plain and it wa...
Sometimes you need a ridiculously easy recipe to convince you to try... this recipe was that for me. Skipped the green onions because I didn't have any on hand, and used 2 eggs to increase the p...