This time, we'll be making a homely yet incredibly delicious Flavorful Fried Rice. It features a quick stir-fry of leftover rice, eggs, vegetables, and our choice of egg whites, infusing every grain with its aroma.

This recipe saves on ingredients while making a filling and delicious meal in no time. Below are the ingredients, quantities, and step-by-step instructions for consistent and delicious results.

Ingredients (Serves 2)

- 2 cups (approximately 350g) cooked overnight rice (preferably loose)

- 2 eggs

- 100g (finely diced) chicken meat (or shrimp/soft tofu)

- 50g (diced, about ½ a small carrot)

- 50g (thawed) frozen peas or sweetcorn

- 2 scallions (chopped)

- 30g (finely chopped) spring onions or scallion whites

- 1 clove (minced) garlic

- 1.5 tablespoons (about 22ml) vegetable oil (rabe, peanut, etc.)

- 1.5 tablespoons (about 22ml) light soy sauce

- 1.5 tablespoons (about 22ml) sesame oil

- 1 teaspoon (about 5ml) salt

- 1/4-1/2 teaspoon (adjust to taste) white pepper (tsp)

- Chicken broth or broth powder (optional, for added umami): 1/4 tsp

- Cheese or other toppings (optional): a pinch

- Serving: Chopped green onions and a pinch of sesame seeds (optional)

- Note: For a seafood-based recipe, substitute 100g peeled shrimp for the chicken; for a vegetarian option, substitute tofu for animal protein. We avoid meat ingredients to maintain a clean flavor.

Tools Required

- A large wok or non-stick frying pan

- A wooden spatula or heat-resistant spatula

- A small bowl (for beating eggs)

- A measuring spoon, a cutting tool, and a cutting board

Preparation (approximately 8–10 minutes)

1. First, use a fork or chopsticks to loosen the leftover rice, breaking up as much as possible and setting aside.

2. Break the eggs into a small bowl, add 1/8 tsp salt, and quickly whisk until combined.

3. Dice the chicken meat into approximately 1 cm cubes and marinate with a pinch of salt and 1/4 teaspoon of light soy sauce for 5 minutes. (If using shrimp, thaw and dry them directly.)

4. Dice the carrots, chop the scallions, and mince the garlic. Prepare the peas. Place all ingredients on the side of the wok so they can be added as needed during the stir-fry.

Detailed Instructions (Cooking time: approximately 6–8 minutes)

1. Preheat the wok: Heat the wok over medium-high heat. Add 1 tablespoon of oil and swirl the wok to coat the bottom (approximately 20 seconds).

2. For the scrambled eggs: Add the beaten eggs. Once the mixture is slightly set, quickly break them up with a spatula and stir-fry until just cooked through but still tender. Remove and set aside (approximately 30–40 seconds).

3. To sauté the ingredients and egg whites: Add another 1/2 tablespoon of oil to the wok (if the wok is dry), add the minced garlic and the whites of the onion, and stir-fry for 15–20 seconds until fragrant. Add the marinated diced chicken (or shrimp/tofu) and stir-fry for 1.5–2 minutes, until cooked through (shrimp changes color or chicken is slightly golden brown).

4. Add the vegetables: Add the diced carrots and peas and stir-fry quickly for 40–60 seconds, until softened but still crisp.

5. Add the rice and stir-fry: Increase the heat to high and add the loosely chopped cold rice. Stir-fry quickly, using a spatula to break up the rice, ensuring each grain is briefly "shaken" by the heat (approximately 1.5–2 minutes).

6. Seasoning: Pour 1.5 tablespoons of light soy sauce evenly along the sides of the wok and quickly stir-fry with a spatula to evenly coat the rice. Add 1/4 teaspoon chicken broth (optional), 1/4–1/2 teaspoon salt (to taste), and a pinch of white pepper, and continue stir-frying for 30 seconds.

7. Adding the eggs and finishing touches: Return the previously fried eggs to the pan, sprinkle with chopped green onions, and drizzle with 1 teaspoon of sesame oil. Stir-fry quickly until evenly combined and serve (do not stir-fry too long to preserve the graininess of the rice).

Tips (For a more consistent flavor)

- Always use leftover or refrigerated rice; its lower moisture content makes it easier to stir-fry until the rice grains are distinct.

- Fried rice is best stir-fried briefly over high heat. Make sure the pan is hot enough so that the surface of the rice grains is slightly dry and fragrant.

- Don't overcrowd the pan with all the ingredients at once; too much will release water, affecting the graininess of the rice. Stir-fry in batches if necessary.

- To enhance the flavor, sprinkle a small amount of scallion oil or chili sauce at the end, but be careful not to overdo it, which will affect the original flavor.

- If the rice is too dry, add 1 teaspoon of water at the end and stir-fry quickly until the rice is slightly moist but not mushy.

Serving and Storage

- This dish is best served hot from the pan, sprinkled with chopped green onions for extra flavor and aroma. For two, divide into two bowls or share on a large plate.

- Leftover rice can be stored in an airtight container after cooling and refrigerated for up to 24 hours. Reheat in the microwave or reheat in a pan until heated through before serving.

Let's Get Started

Lykkers, using the ingredients and steps above, we can transform leftover rice into a fragrant, flavorful fried rice in just 20 minutes. We encourage you to tweak the sauce and toppings to your taste and make this your own signature dish. Want me to convert this recipe to serve 4, or make it low-salt or vegetarian? We can convert the ingredients right away for your next recipe.