Recipe Details
- Level: Easy
- Yield: 4 servings
- Total Time: 10 minutes
- Active Time: 10 minutes
Nutritional Information Per Serving
Serving Size: 1 of 4 servings
- Calories: 538
- Total Fat: 36 g
- Saturated Fat: 5 g
- Carbohydrates: 47 g
- Dietary Fiber: 2 g
- Sugar: 1 g
- Protein: 6 g
- Cholesterol: 47 mg
- Sodium: 483 mg
Ingredients
- 1 1/2 tablespoons vegetable oil
- 1 large egg, beaten
- 6 scallions, roughly chopped
- 2 teaspoons curry powder
- Kosher salt and freshly ground black pepper
- 4 cups cooked rice
- Sesame oil, for drizzling
Instructions
Warm the oil in a large nonstick skillet over high heat. Pour in the beaten egg and swirl the pan; let it set, then transfer to a plate. Add the chopped scallions to the skillet along with the curry powder and pepper to taste; stir-fry for 2 minutes. Stir in the cooked rice; spread it evenly and cook for 3 minutes. Add the egg back in, and season with salt to taste; stir to break up the egg. Drizzle with sesame oil.
Courtesy of Recipe Iseasy Magazine, Photograph by Christopher Testani
