Easy Golden Fried Rice
This Golden Fried Rice is how you do bougie on a budget! Glow-up egg fried rice with what you already have in your kitchen - in 10 minutes!
Servings: 2 servings
Calories: 364kcal
Ingredients
- 4 eggs yolks & whites separated
- 2 cups cooked white rice*
- 2 green onion whites & greens separated
- 7 garlic cloves minced
- 1 ¼ teaspoon chicken bouillon
- ¾ teaspoon salt
- ½ teaspoon sugar
- ½ teaspoon sesame oil
- Toasted sesame seeds optional for garnish
Instructions
- In a large mixing bowl, combine egg yolks & rice until well combined. Set aside.
- Heat a wok on medium-high with about a tablespoon of oil. Pour in egg whites, scramble, & cook until just set. Remove & set aside.
- Add a little more oil if the wok looks dry, then toss in whites of green onions & garlic. Saute for a few seconds & keep a close eye so they don’t burn.
- Toss in rice & mix well with aromatics. Cook for 1-2 minutes, or until the rice is no longer wet & eggs are cooked through.
- Season with chicken boullion, salt, sugar, & sesame oil, then mix well. Taste & add more salt if needed.
- Turn off heat, sprinkle on green onions & sesame seeds (if you’re feeling fancy!), then enjoy!
Notes
- Cold day-old Jasmine rice or long grain rice is best for flakey restaurant-style fried rice. Short or medium-grain rice is stickier and clumps together.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
Serving: 1cup | Calories: 364kcal | Carbohydrates: 51g | Protein: 16g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 327mg | Sodium: 1015mg | Potassium: 252mg | Fiber: 1g | Sugar: 2g | Vitamin A: 596IU | Vitamin C: 6mg | Calcium: 93mg | Iron: 2mg