Breakfast

Prep Time: 10 minutes  |  Cook Time: 15 minutes  |  Total Time: 25 minutes
Servings: 4 servings  |  Difficulty: Easy  |  Cuisine: Chinese

Ingredients

• 3 cups cooked rice (day-old, chilled)
• 3 eggs, beaten
• 1 cup corn kernels (fresh or frozen)
• 4 green onions, chopped
• 3 tablespoons vegetable oil
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• Salt and white pepper to taste

Instructions

1. Heat 1 tablespoon oil in a wok or large skillet over high heat.
2. Pour in beaten eggs and scramble until cooked through. Remove and set aside.
3. Add remaining oil, then stir-fry garlic for 30 seconds until fragrant.
4. Add chilled rice, breaking up clumps, and stir-fry for 3-4 minutes.
5. Add corn kernels and stir-fry for 2 minutes until heated through.
6. Return eggs to the wok, add soy sauce and sesame oil.
7. Toss in most of the green onions and season with salt and pepper.
8. Serve immediately, garnished with remaining green onions.

Tips & Notes

• Use day-old rice for the best texture—fresh rice tends to clump
• Keep all ingredients prepped before you start cooking, as the cooking goes quickly
• High heat is key to achieving the characteristic slightly crispy texture
• Don’t overmix; gently fold ingredients together to keep rice grains separate

Nutrition Notes

Balanced breakfast with protein from eggs, carbohydrates from rice, and vitamins from corn and green onions. Approximately 280-320 calories per serving.