Name: Crispy Garlic Fried Rice with Soft-Scrambled Eggs
Prep time: 20 min
Total time: 20 min
Yield: 3 servings
Ingredients: 2 cups leftover cooked rice (preferably day-old, cold); 3 large eggs; 2 tbsp vegetable oil, divided; 4 cloves garlic, thinly sliced; 2 scallions, thinly sliced (green and white parts separated); 1 tbsp soy sauce; 1 tsp toasted sesame oil; Salt and black pepper, to taste; Red chili flakes, to taste (optional); Fresh cilantro or parsley, for garnish (optional)

Crispy Garlic Fried Rice with Soft-Scrambled Eggs

miradugm

This Crispy Garlic Fried Rice with Soft-Scrambled Eggs is a delicious and speedy way to turn leftover rice into a crave-worthy meal. Inspired by Chinese fried rice techniques, it layers the gentle crisp of day-old rice with aromatic garlic chips, a hint of sesame, and plush, creamy eggs. The contrast of textures—crunchy garlic, crispy rice, silky eggs—makes each bite satisfying. Customize with chili flakes or fresh herbs, and enjoy a plate that’s both humble and bursting with flavor. Perfect for breakfast, lunch, or a cozy dinner when you want something quick yet special.

Ingredients

Instructions

Break up any clumps in the cold rice with your hands or a fork so grains are separated.
Heat 1 tbsp vegetable oil in a large nonstick skillet or wok over medium heat. Add garlic slices and cook, stirring constantly, until golden and fragrant, about 1-2 minutes. Remove garlic with a slotted spoon and set aside for topping.
Add the white parts of the scallions to the skillet and sauté for 30 seconds. Increase heat to medium-high, add the rice, and stir-fry, pressing and tossing to coat in the oil and aromatics. Cook for about 4-5 minutes, letting some grains get a bit crispy.
Drizzle soy sauce and sesame oil evenly over the rice. Stir to combine. Taste and season with salt, pepper, and chili flakes if using. Stir in the scallion greens, reserving a few for garnish.
Push the rice to one side of the pan. Add the remaining 1 tbsp oil to the empty side. Crack eggs into the oil and gently scramble over medium heat until just softly set, 1-2 minutes. Fold eggs into the rice, or serve them on top for a contrasting texture.
Divide between plates, top with crispy garlic, extra scallion greens, and fresh cilantro or parsley if desired. Serve hot.