Egg Fried Rice

Nutrition · per serving

Steps

1. 1

   Break up the cold rice with clean fingers or a spoon so the grains are mostly separate. Slice the scallions, finely dice the carrot, and mince the garlic. Beat the eggs in a small bowl until smooth.

   300 g cooked jasmine rice, cold3 scallions, thinly sliced80 g carrot, finely diced1 clove garlic, minced2 eggs
2. 2

   Heat a wok or large frying pan over high heat until very hot. Add 5 ml of the neutral oil, swirl, then pour in the beaten eggs. Scramble for 20-30 seconds until just softly set, then remove to a plate so they stay tender.

   15 ml neutral oil2 eggs
3. 3

   Return the wok to high heat. Add the remaining neutral oil, then add the carrot and peas. Stir-fry for about 1 minute until the peas are hot and the carrot is slightly softened but still bright. Add the garlic and the white parts of the scallions; stir-fry for 15 seconds until fragrant, taking care not to let the garlic brown.

   15 ml neutral oil80 g carrot, finely diced80 g frozen peas1 clove garlic, minced3 scallions, thinly sliced
4. 4

   Add the cold rice and use a spatula to press and toss it, breaking up any remaining clumps. Stir-fry for 2-3 minutes until the rice is heated through and lightly dry on the surface; this helps it fry rather than steam.

   300 g cooked jasmine rice, cold
5. 5

   Drizzle the soy sauce around the hot sides of the wok rather than directly onto the rice, then toss well to coat evenly. Return the scrambled eggs to the wok, add the sesame oil, white pepper, salt, and the green parts of the scallions, and toss for 30-60 seconds until everything is evenly mixed and the eggs are broken into bite-size pieces. Taste and adjust salt if needed.

   20 ml light soy sauce2 eggs5 ml sesame oil1 g white pepper1 g fine salt3 scallions, thinly sliced
6. 6

   Serve immediately while hot and fluffy. The rice should be separate, lightly glossy, and fragrant, not wet or sticky.

Origin & History

Fried rice has been cooked in China for centuries as a practical and delicious way to use leftover rice. Egg fried rice is one of its simplest and most popular forms, especially in home cooking, where a few pantry seasonings and small amounts of vegetables turn leftovers into a complete meal.