This quick, delicious, and simple fried rice is a staple on many family tables. Fragrant, with every grain distinct, it’s perfect for busy weekdays or a casual weekend brunch.
4 cups cooked rice (enough for about 2 servings)
2–3 eggs
2 cloves garlic, minced
2–3 spring onions, whites and greens separated and chopped
2 tablespoons cooking oil (peanut, sunflower, or vegetable oil)
Salt, to taste
2 tablespoons regular soy sauce
½ teaspoon white pepper
1 teaspoon chicken powder (or MSG or bonito powder)
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