Cumin-Scented Egg Fried Rice with Carrot and Corn

Cook rice according to package directions and spread on a plate to cool completely. Day-old or room-temperature rice gives the best texture for frying.

Dice the yellow onion into small pieces. Mince the garlic cloves. Peel and chop the carrots into small cubes. Cut corn kernels from the cob (or use frozen, thawed). Chop the scallions, separating white and green parts.

Crack the eggs into a bowl, add a pinch of salt, and beat until well combined.

Cook until just set but still slightly moist. Transfer to a plate and set aside. For food safety, ensure eggs reach 160°F internal temperature, especially if serving high-risk individuals.

In the same wok over medium-high heat, add the remaining 2 tablespoons of sunflower oil. Add the diced yellow onion and cook for 3 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.

Add the cumin and stir for 10 seconds to bloom the spices. Add the chopped carrots and corn kernels. Stir-fry for 4-5 minutes until the carrots are tender-crisp.

Add the cooled rice to the wok, breaking up any clumps with the back of your spatula. Toss everything together and spread the rice in an even layer. Let it sit undisturbed for 1-2 minutes to get a light crispy bottom, then stir and toss.

Drizzle the soy sauce around the edges of the rice and season with salt. Return the scrambled eggs to the wok and fold everything together gently. Cook for another 1-2 minutes until heated through.

Remove from heat. Garnish with the chopped scallion greens and serve immediately.