Fluffy scrambled eggs, sweet peas and carrots, and plenty of garlic and scallion get tossed together with day-old rice until every grain turns golden and slightly crisp at the edges. A finishing drizzle of soy sauce and nutty sesame oil ties the whole skillet together, giving it that unmistakable savory depth without any heavy sauces or cream. The rice fries up in a hot wok until it's toasty and separate, never mushy, with the scrambled egg folded through in soft curds. Bright scallion greens scattered on top add a fresh, crisp finish right before serving. It's a quick, vegetable-forward weeknight dish that leans on simple aromatics and produce rather than heavy fats, making it an easy fit for a Mediterranean-style table. Serve it as a full meal on its own or alongside grilled fish or a big green salad for something more substantial.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Break up the cold rice with your hands or a fork so there are no large clumps, then set aside. Crack the eggs into a small bowl and beat lightly with a fork until the yolks and whites are just combined.
Heat a large wok or 12-inch skillet over high heat until a drop of water evaporates on contact. Add 1 tbsp of the neutral oil and swirl to coat. Pour in the beaten eggs and let them sit undisturbed for about 15 seconds until the edges begin to set, then scramble with a spatula into large, just-set curds, about 30 seconds total. Transfer the eggs to a plate and set aside.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
