Ingredients:

  • 3 cups (450g) cooked Jasmine rice, chilled overnight
  • 2 tbsp (30ml) avocado oil, divided
  • 2 cloves (6g) garlic, minced
  • 3 large eggs, room temperature
  • 1 tbsp (15ml) low-sodium soy sauce
  • 1 tsp (5ml) toasted sesame oil
  • 1 stalk (10g) green onion, thinly sliced

Instructions:

  1. Heat 1 tbsp (15ml) of avocado oil over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant but not brown.
  2. Add the chilled rice to the pan, breaking up any large clumps with a spatula. Toss frequently for 3-4 minutes until the rice is heated through and smells slightly nutty and toasted.
  3. Push the rice to the outer edges of the pan or remove to a plate. Add another tablespoon of oil to the center of the pan.
  4. Crack the eggs directly into the oil. Let them sizzle undisturbed for about 2 minutes until the whites are set and the edges are mahogany-colored and crisp, but the yolks remain velvety.
  5. Drizzle the low-sodium soy sauce around the perimeter of the pan so it sizzles. Quickly fold the rice back into the eggs.
  6. Remove from heat immediately and stir in the sesame oil and sliced green onions.