Egg Fried Rice
The foundation of Chinese fried rice — made from just day-old rice and eggs. Stir-fry the grains loose over high heat, coat them in egg, and finish with soy and scallion. Add whatever's in the fridge for endless variations; the easiest, most satisfying meal.
Ingredients
- Cold cooked rice · day-old and dry is best2 bowl
- Eggs2 each
- Scallion · sliced1 stalk
- Oil2 tbsp
- Soy sauce1 tbsp
- Salt & pepper1 to taste
- Minced garlic · optional1 tsp
- Sesame oil · to finish0.5 tsp
Steps
- ⏲ 1 min
Break up the cold rice by hand so the grains separate (clumps turn gummy when fried).
- ⏲ 2 min
Heat the pan very hot, add oil, pour in the beaten eggs, and once half-set, scramble into big curds.
- ⏲ 3 min
Add (the garlic and) rice; press and toss with the spatula so every grain gets coated in oil and egg.
- ⏲ 1 min
Drizzle soy sauce around the edge of the pan to char it for aroma, then season with salt and pepper.
- ⏲ 1 min
Toss in the scallion, give it one more stir, and finish with sesame oil.
Plate and serve right away. Top with a fried egg if you like.
Tips & Variations
Variations
- Shrimp/crab fried rice: Add seafood for a fancier plate.
- Veg fried rice: Pile in carrot, peas, onion — any odds and ends.
- Soy vs oyster sauce: A little oyster sauce adds extra umami.
- Golden fried rice: Coat the rice in yolk first so every grain turns yellow.
Tips
- Day-old, cold rice is key — fresh rice is too wet and clumps.
- High heat and a hot pan keep the grains loose and slightly toasty.
- Don't overcrowd the pan; cook in batches if needed.
- Char the soy sauce on the pan's edge (wok hei) for that smoky aroma.
- Have everything prepped and ready — it all happens fast.
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