Eggetarians

Restaurant-Style Egg Fried Rice

Wok-tossed rice with silky ribbons of egg, scallions and just enough soy. The secret is day-old cold rice and a screaming hot pan — dinner in 15 minutes.

dinner15-minutechineseone-panvegetarian
Restaurant-Style Egg Fried Rice
Total time
15 min
Servings
3
Difficulty
Easy
Protein
15g

Ingredients

For 3 servings

  • 4 cups Cooked rice, cold (day-old ideal)
  • 3 large Eggs, beaten
  • 4 Scallions, sliced, whites and greens separated
  • 3 cloves Garlic, minced
  • 1.5 tbsp Soy sauce
  • 1 tsp Sesame oil
  • 1/4 tsp White pepper
  • 2 tbsp Neutral oil
  • to taste Salt

Instructions

  1. Break up the cold rice with wet hands so every grain is separate.

  2. Heat 1 tbsp oil in a wok or large pan over high heat until smoking. Pour in the eggs and let them puff for 10 seconds, then scramble softly and remove.

  3. Add remaining oil. Stir-fry garlic and scallion whites for 30 seconds.

  4. Add the rice and toss-fry for 2-3 minutes, pressing it against the hot pan to toast.

  5. Return the eggs, add soy sauce, sesame oil, white pepper and salt. Toss until every grain is coated and steaming hot.

  6. Finish with scallion greens and serve immediately.

Frequently asked questions

Why use day-old rice for fried rice?

Refrigerated rice has lost surface moisture, so the grains fry and toast instead of clumping. Freshly cooked rice releases steam and turns the dish gummy.

How do I get egg ribbons instead of chunks?

Pour the beaten egg slowly in a thin stream over the hot rice while tossing, or scramble the eggs first and fold them in at the end for soft ribbons.

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