Instant Ramen Fried Rice
Big ups to Daniel Gritzer at Serious Eats for inspiring this epic snack!
Ingredients
- 1 2.5 oz (71 gr) cup Instant Ramen noodles, such as Cup Noodles, in flavor of your choice
- Boiling Water
- 3 tbsp Canola Oil
- 2 large Eggs (beaten), per person
- 1 c Cooked or Leftover Medium or Short Grain Rice
- Salt, to taste
Instructions
- Transfer contents of instant noodles cup (dried noodles plus all seasonings and mix-ins) to a zipper-lock bag or mixing bowl. Crush noodles well into roughly rice-size pieces. Return crushed noodles and seasonings to cup. Add just enough boiling water to wet contents of cup but no more than that. Cover and let stand while you continue with the recipe.
- In a large nonstick skillet, wok, or cast iron pan heat oil over high heat until shimmering. Add rice and cook, stirring constantly and breaking up any small lumps, until heated through and glazed in the oil, about 2 minutes. Add soaked ramen along with any liquid and cook, stirring and tossing constantly, until excess moisture has cooked off and rice and noodles are lightly golden and toasted, 3 to 4 minutes. Season with salt.
- Meanwhile, add 1 tbsp oil to a medium nonstick frying pan and heat until shimmering. Add eggs and stir rapidly with a spatula, while shaking pan to agitate eggs; make sure to move spatula all around pan to break up curds and scrape them from bottom of skillet as they form. Stop stirring as soon as eggs are very softly scrambled and creamy (but still loose enough to come together into a single mass), 1 to 2 minutes. Using spatula, gently spread egg in an even layer around skillet + let cook, undisturbed, for another few seconds. (If it’s still runny, you can swirl skillet to send loose egg to the edges, where it will set more quickly.) Remove from heat and slide onto a plate; make the other other omelette the same way.
- Pack the rice into a heatproof bowl, then invert bowl on a plate to make a compact mound of rice. Slide open-face omelette on top of rice mound. Garnish with a squeeze of sriracha and whatever else you feel like (I used sesame + scallions). Serve right away.