4 Ingredient Golden Rice

4-Ingredient Golden Rice

Serves 4

Ingredients

  • 3 cups cooked, refrigerated (day-old white rice (see cook's tips))
  • 4 large eggs (yolks and whites separated)
  • 1 teaspoon chicken bouillon powder
  • 1/2 bunch green onions, thinly sliced (green and white parts separated)

Directions

  1. In a large bowl, whisk bouillon into egg yolks. Add rice and mix well, ensuring each grain is well coated. Set aside.
  2. In a small bowl, whisk 1 tablespoon vegetable oil into egg whites. Set aside.
  3. Heat a wok or large, heavy non-stick skillet over high heat until just smoking. Add a drizzle of vegetable oil and whites of green onions. Stir and cook several seconds until soft and fragrant. Add rice and stir-fry until rice is dry and begins to pop, about 2 to 3 minutes.
  4. Move rice to one side of pan. Reduce heat to medium and add a drizzle of oil to empty side. Add egg white mixture and season with a pinch of salt. Stir eggs and cook to scramble. Incorporate cooked egg whites into rice, stirring everything until well-combined.
  5. Remove from heat. Season with salt and pepper, to taste.
  6. Stir in green parts of green onions, reserving a little to sprinkle on top of rice as garnish just before serving.

Cook Tips

The best fried rice is always made with leftover cold rice. Cook rice a day ahead, spread on a tray, and chill overnight. Attempting this recipe with freshly cooked rice will result in sticky, gummy fried rice.

A key to making fried rice is cooking with high heat. If you do not have a wok or a very large pan, divide ingredients in half and cook in two batches. Cooking a large quantity of food in a pan that's too small will not allow adequate heat for the process.

Nutrition

Amount Per Serving (based on 4 servings)
  • Calories: 300
  • Fat: 0.0 g
  • Saturated Fat: 2.5 g
  • Trans Fat: 0.0 g
  • Cholesterol: 185.0 mg
  • Sodium: 260.0 mg
  • Carbohydrates: 35.0 g
  • Fiber: 1.0 g
  • Added Sugars: 0.0 g
  • Sugar: 0.0 g
  • Protein: 10.0 g