Egg Fried Rice Bowl (Printable Version)

# What You'll Need:

01 - 2 cups leftover chilled jasmine rice (any white long grain works too)

02 - 1 green onion, chopped small

03 - 2.5 tablespoons regular or light soy sauce (don't use dark)

04 - ½ tablespoon sesame oil

05 - 4 large eggs, whisked together

06 - 2 tablespoons neutral oil like vegetable oil

01 - Get your big pan or wok hot with the oil. For wok cooking, wait till it smokes; with regular pans, just get it hot.

02 - Dump in your whisked eggs and stir them around fast until they're barely set but still wet-looking.

03 - Throw in your cold rice and break up any chunks that are stuck together.

04 - Shove everything to one side. Put the rest of your oil in the empty spot and toss in those green onions.

05 - Pour the soy sauce and sesame oil around the edges of your pan. Mix everything up until all rice turns a nice brown color.

06 - Turn off the heat. Scoop it out and eat while it's nice and warm.

01 - Old rice works better because it won't clump up and gives you a nicer texture.

02 - Don't cook your eggs too long or they'll dry out instead of staying soft.