Egg Fried Rice
Transform day-old rice into a vibrant, savory restaurant-style classic with fluffy eggs and aromatic scallions.
Ingredients
- •4 cups cooked white rice, chilled (about 600g)
- •3 large eggs
- •3 tablespoons neutral oil, divided
- •1 cup diced yellow onion (150g)
- •1 cup frozen peas and carrots, thawed (120g)
- •3 cloves garlic, minced
- •2 green onions, thinly sliced, white and green parts separated
- •2 tablespoons soy sauce
- •1 tablespoon toasted sesame oil
- •0.5 teaspoon salt
- •0.25 teaspoon ground white pepper
Instructions
- 1
Break up any clumps in the chilled cooked rice using your hands or a fork so the grains are separate.
- 2
Crack the eggs into a small bowl, add a pinch of salt, and beat them lightly with a fork until combined.
- 3
Heat 1 tablespoon of neutral oil in a large wok or skillet over medium-high heat.
- 4
Pour in the beaten eggs and scramble them quickly, breaking them into small curds as they cook, then transfer the eggs to a clean plate.
- 5
Wipe the skillet clean and add the remaining 2 tablespoons of neutral oil over high heat.
- 6
Add the diced yellow onion and thawed peas and carrots, stir-frying for about 3 minutes until the onions are translucent.
- 7
Stir in the minced garlic and the white parts of the green onions, cooking for 30 seconds until fragrant.
- 8
Add the chilled rice to the skillet, breaking up any remaining clumps and tossing continuously for 3 to 4 minutes until the rice is heated through and slightly fried.
- 9
Drizzle the soy sauce and toasted sesame oil evenly over the rice, tossing well to coat every grain.
- 10
Return the scrambled eggs to the skillet along with the salt and white pepper, tossing everything together for another minute.
- 11
Remove from heat, garnish with the remaining green onion slices, and serve immediately.
💡 Chef tips
- Always use day-old cooked rice that has been stored in the refrigerator because fresh rice has too much moisture and will make the dish mushy.
- Prep all your ingredients before turning on the stove, as stir-frying moves very quickly.
- Store leftover fried rice in an airtight container in the refrigerator for up to 3 days and reheat in a skillet with a splash of water.
✅ How it should turn out
The finished egg fried rice is fragrant with sesame and garlic, featuring separate, golden grains tossed with tender vegetables and fluffy egg morsels.