Classic Egg Fried Rice

1.Prepare all ingredients: chop the onion finely and beat the eggs in a small bowl.

2.Heat a large non-stick skillet or wok over medium-high heat and add 1 tablespoon of vegetable oil.

3.Add the beaten eggs to the skillet and scramble gently until just set but still moist. Remove the eggs from the skillet and set aside.

4.Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the chopped onions and sauté for 2-3 minutes until translucent and fragrant.

5.Add the chilled cooked rice to the skillet, breaking up any clumps with the back of a spatula. Stir-fry the rice with the onions for about 3-4 minutes until heated through and slightly toasted.

6.Return the scrambled eggs to the skillet and mix thoroughly with the rice and onions.

7.Season the mixture with salt and black pepper (if using), stirring well to combine all flavors evenly.

8.Cook for another 1-2 minutes, stirring constantly to prevent sticking and to allow flavors to meld.

9.Remove from heat and serve immediately, garnished with chopped green onions or fresh herbs if desired.