Classic Egg Fried Rice
A quick, comforting, and savory Chinese classic made easily at home with fluffy day-old rice, scrambled eggs, and crisp vegetables.
Ingredients
- •4 cups cooked long-grain jasmine rice, chilled (preferably day-old, approx. 600g)
- •4 large eggs, lightly beaten
- •3 tablespoons neutral vegetable oil (like canola or peanut), divided
- •1 cup frozen peas and diced carrots, thawed (150g)
- •3 cloves garlic, minced
- •1 teaspoon freshly grated ginger
- •3 green onions, thinly sliced (separate green and white parts)
- •2.5 tablespoons low-sodium soy sauce
- •1 tablespoon toasted sesame oil
- •1/2 teaspoon ground white pepper
- •1/2 teaspoon salt, or to taste
Instructions
- 1
Use your fingers or a fork to gently break up any large clumps in the cold, cooked rice so the grains separate easily.
- 2
Heat 1 tablespoon of vegetable oil in a large wok or heavy skillet over medium-high heat until shimmering.
- 3
Pour in the beaten eggs and scramble quickly until soft curds form and they are just set, about 1 minute, then transfer to a plate and set aside.
- 4
Wipe the pan clean, add the remaining 2 tablespoons of oil, and raise the heat to high.
- 5
Add the minced garlic, grated ginger, and the white parts of the green onions, stir-frying rapidly for 30 seconds until fragrant.
- 6
Toss in the peas and carrots, stir-frying for 1 to 2 minutes until hot and bright in color.
- 7
Add the cold rice to the pan and press it down with a spatula, stir-frying continuously on high heat for 3 to 4 minutes until warmed through and lightly toasted.
- 8
Drizzle the soy sauce, toasted sesame oil, white pepper, and salt evenly over the rice, tossing constantly to coat every grain.
- 9
Return the scrambled eggs and the reserved green onion tops to the pan, breaking the egg into small pieces with your spatula while tossing for 1 final minute to combine, then serve hot.
💡 Chef tips
- Day-old cold rice is crucial for fried rice; fresh, warm rice contains too much moisture and will become gummy and clump together.
- Keep your pan extremely hot throughout cooking to achieve a light, smoky char on the rice grains.
- Leftovers reheat wonderfully in a skillet over medium heat with a tiny splash of water to restore moisture.
✅ How it should turn out
The finished fried rice features glossy, distinct grains speckled with vibrant orange, green, and golden egg curds, delivering a savory, aromatic sesame-soy aroma and a satisfyingly chewy, balanced bite.