4-Ingredient Golden Rice Recipe

Ingredients:

• 1 teaspoon chicken bouillon powder
• 4 large eggs, yolks and whites separated
• 3 cups cooked, refrigerated, day-old white rice (See Cook’s Tips)
• 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.
7. Cook’s Tips:
8. 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.
9. 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.