On busy days, lunch can be as simple as tossing leftover rice with fluffy eggs. Just remember to cook your eggs first, rice second—throwing them together can result in mushy clumps of rice. You want each grain to be distinct and individually coated with a light slick of oil, not egg.
Serve this rice as a sidekick to your main dishes, or enjoy it solo as a cheap 10-minute meal. If you have leftover meat and vegetables in the fridge, this is the best way to use them up.
- 4 tbsp oil, divided
- 3 eggs, beaten
- 1 cup green onions, chopped
- 1 chicken broth cube
- 3 ½–4 cups day-old cooked rice
- 1 tbsp soy sauce, optional
Cook eggs: Heat wok over high heat until smoking. Add 2 tablespoons oil. Once warm, add beaten eggs. Cook eggs until you get moist and fluffy curds, making sure not to overcook them. Remove from heat.
Cook rice: Add remaining 2 tablespoons oil into the wok. Add green onions and chicken cube, stirring until cube dissolves. Add rice and soy sauce, if using. Toss and stir until rice is evenly coated and heated through.
Add cooked eggs: Add cooked eggs back into the wok. Stir to distribute into the rice. Serve hot.