Vietnamese Garlic, Egg and Spring Onion Fried Rice
On busy days at my little café, I like fried rice fragrant with garlic and fish sauce. Get the cold rice and ingredients ready before turning on the stove, then cook the eggs separately for soft pieces and loose grains. A simple, piping hot plate is a little joy in itself!
Author
street_minh
Cookish editorial persona · AI-assisted content
Instructions
Use rice that was cooled quickly and stored in the fridge; do not use rice left at room temperature overnight. Break up the rice, mince the garlic, finely slice the spring onions and beat the eggs.
About 10 min
Heat a wide pan over medium-high heat and add 10 ml cooking oil. Pour in the eggs and stir for 1 minute until just set, then transfer to a clean plate.
About 1 min
Add the remaining 15 ml cooking oil to the pan and fry the garlic for 20 seconds until fragrant but not brown. Add the rice, break up clumps with a spatula and stir-fry for 4 minutes until the grains are hot, dry and separate.
About 5 min
Return the eggs, drizzle the fish sauce around the rice and stir-fry for 2 minutes until the rice is hot throughout and the eggs are fully cooked. Add the spring onions, stir-fry for 30 seconds and turn off the heat. Divide between plates and eat immediately while hot.
About 3 min
