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Rice with onion and egg

Skillet Rice with Onion and Egg

Hearty, savory rice with green onion and egg, all in one skillet! This is a filling, complete dish on its own, perfect for a family lunch or dinner. Serve it as a side or as the main event!

Natalia Tsybulskaya

Recipe author

Composition / ingredients

Servings:

Rice

100

Green onion

Egg

Vegetable oil

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 6 g

Fats 45 % 30 g

Carbohydrates 46 % 31 g

406 kcal

GI: 3 / 97 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you make rice with onion and egg? Gather your ingredients. The most important thing is good-quality rice. It can be any shape, short-grain or long-grain, but should come from a reliable brand, free of debris and impurities. Use any vegetable oil, but since we'll be frying with it, make sure it's a refined oil so it doesn't smoke or burn in the pan.
Step 2:

First, rinse the rice well under running water, ideally in a sieve. Keep rinsing until the water runs completely clear. Washing off the surface starch is what keeps the rice fluffy and separate instead of turning to mush.
Step 3:

Put the rice in a pot, using a ratio of 2 cups of filtered water to 1 cup of rice. Cook in salted water until tender: bring it to a boil over high heat, then lower the heat to a minimum, cover, and cook until done.
Step 4:

While the rice cooks, coarsely chop the washed green onion. If you don't have fresh green onion, you can use dried, or any other fresh herb you like.
Step 5:

Peel and mince the garlic. I pressed mine through a garlic press, but you can chop it with a knife or grate it on a fine grater.
Step 6:

Set a skillet over the heat, ideally a non-stick one, pour in the oil, and warm it for 2 to 3 minutes.
Step 7:

Add the garlic and saute for 1 to 2 minutes.
Step 8:

Add the cooked rice and stir well to combine.
Step 9:

Crack in the egg. Use a large egg, ideally a farm egg with a deep-orange yolk.
Step 10:

Stir briskly with a spatula so the egg coats the rice evenly and cooks through.
Step 11:

Add the chopped green onion to the pan.
Step 12:

Keep frying for another 5 to 7 minutes. Add salt to taste, or stir in a tablespoon of soy sauce, which gives the dish a Chinese fried-rice character.
Step 13:

Serve right away, either on its own or as a side for meat, fish, or chicken. Enjoy!

A tip: any oil is only good up to a certain temperature, its smoke point, beyond which it starts to burn and form harmful compounds. Choose a refined oil with a high smoke point for frying.
The right pan matters too. A poorly chosen skillet can ruin even the best recipe, so use a good non-stick one for this dish.