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Ingredients

• 2 cups Cooked Rice (day‑old, refrigerated, broken up)
• 1 Medium Onion (diced about 1/2‑inch pieces)
• 1 Garlic Clove (minced finely)
• 2 Red Chili (finely chopped, seeds removed for less heat)
• 2 Tbsp Vegetable Oil (neutral oil with high smoke point)
• 2 Large Eggs (beaten lightly)
• 2 Tbsp Soy Sauce (regular or low‑sodium)
• 1 tsp Sesame Oil (adds nutty aroma, use sparingly)
• 1/2 tsp MSG (optional, for umami boost)
• 1/4 tsp White Pepper (ground, adds subtle heat)
• 2 Green Onions (thinly sliced, green parts only)

Instructions

1. Prep Ingredients

   Dice the onion, mince the garlic, and finely chop the red chilies. Set aside in a small bowl.

   Time: PT5M

2. Heat Oil

   Place the wok over high heat and add the vegetable oil. Heat until it just begins to shimmer.

   Time: PT1M

   Temperature: high heat

3. Sauté Aromatics

   Add the diced onion, minced garlic, and chopped chilies to the wok. Stir‑fry for 2 minutes until fragrant and the onion becomes translucent.

   Time: PT2M

   Temperature: high heat

4. Scramble Eggs

   Push the aromatics to the side of the wok, crack the eggs into the empty space, and scramble quickly until just set and fluffy.

   Time: PT2M

   Temperature: high heat

5. Add Rice

   Add the day‑old rice, breaking up any clumps with the spatula. Stir‑fry, tossing the rice to coat it with oil and combine with the eggs and aromatics.

   Time: PT5M

   Temperature: high heat

6. Season

   Drizzle the soy sauce and sesame oil over the rice, then sprinkle MSG and white pepper. Stir‑fry for another minute to distribute the seasoning evenly.

   Time: PT1M

   Temperature: high heat

7. Finish with Green Onions

   Add the sliced green onions, give a quick toss, then remove the wok from heat.

   Time: PT1M

8. Plate and Serve

   Transfer the fried rice to a serving plate and serve immediately while hot.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

45g

Fat

12g

Fiber

2g