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“A quick and easy breakfast meal, perfect for using up leftover rice.”
READY IN:
12mins
SERVES:
3
YIELD:
3-4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oil in a large, nonstick pan or wok over medium high heat. It should be hot enough that egg will sizzle when you add it.
  2. Beat the eggs and salt together. Slice the green onions into thin rounds.
  3. Pour the eggs into the pan and stir constantly so that they are in small bits. Cook 1-2 minutes, until the eggs are cooked through but moist.
  4. Push the egg pieces to the side and add the rice to the pan. Break it up with a spatula so that the grains separate. Cook, stirring, for 2-3 minutes.
  5. Add the water, soy sauce, and green onions. Cook and stir for 2-3 more minutes.

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