Cup Ramen Noodles Fried Rice Recipe
Ingredients
- 1 cup ramen
- 1 chopped scallion white and green parts separated
- 2 garlic cloves minced
- 1/2 cups cooked rice preferably cold day old rice
- 1/2 tsp soy sauce
- 1/4 cup canned corn
- 2 eggs whisked
- 4 tbsp neutral oil divided
Garnish
- fried shallots
- sesame seeds
Instructions
- Open the cup ramen lid then transfer the noodles and seasoning powder into a large plastic bag, like Ziploc. Using a rolling pin, mallet, or wooden spatula, crush the instant noodles into small pieces.
- Heat a pan over medium heat. Add 1 tablespoon oil and crushed instant noodles. Toast the noodles until light brown, about 2 to 3 minutes. Remove from the heat and set aside for later.
- In the same pan, heat 2 tablespoons oil over medium heat. Add white part of the scallions and garlic then saute until fragrant, about 1 minute.
- Add rice and break the rice apart using a spatula. Add corn and soy sauce then toss to mix well.
- Reserve 2 tablespoons of the toasted instant noodles for garnish then add the remaining noodles into the pan. Mix until well combined.
- Push the rice to one side of the pan then add 1 tablespoon of oil to other side. Add the whisked eggs and scramble until cooked through. Then mix the eggs into the fried rice.
- To the empty ramen cup, add the reserved toasted instant noodles, fried shallots, and sesame seeds.
- Pack the fried rice into the cup making sure to press the rice down.
- To serve, flip the cup ramen into a serving plate or bowl. Enjoy!