Egg Fried Rice with Scallions

Rinse rice under cold water until water runs clear. Combine rice and water in a rice cooker or pot. Cook until done and let cool completely — day-old rice works best for fried rice.

Separate the white and green parts of the scallions. Cut the white parts into thin rings and slice the green parts separately for garnish. Set greens aside.

Dice the yellow onion into small pieces. Mince the garlic cloves finely.

Crack eggs into a bowl and whisk until fully combined. Set aside.

Heat 1 tablespoon of sunflower oil in a large frying pan or wok over medium-high heat until shimmering.

Pour in the whisked eggs and scramble them quickly, breaking into small curds. Remove eggs from the pan and set aside.

Add remaining 2 tablespoons of oil to the same pan. Add diced onion and cook for 3 minutes until softened and translucent.

Add minced garlic and cook for 30 seconds until fragrant. Add cumin and stir briefly.

Add the cooled rice to the pan, breaking up any clumps with a spatula. Stir-fry for 4-5 minutes until rice is heated through and slightly toasted.

Return the scrambled eggs to the pan. Add soy sauce, salt, and black pepper. Toss everything together until well combined and heated through.

Remove from heat. Fold in the sliced white scallion parts.

Transfer to a serving bowl and garnish generously with the reserved sliced green scallions.