Egg Fried Rice (蛋炒饭), A Traditional
Light, fluffy and tasty, Chinese egg fried rice is an easy stir fry that anyone can make. The key to success: use chilled cooked rice that's not overly sticky; stir fry over high heat for a short period of time.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
- 3 cup cold cooked white rice (see footnote 1) ()
- 2 eggs
- 11/2 tbsp neutral cooking oil (divided)
- 2 clove garlic, minced
- 1 stalk scallions, finely chopped
- 1 tsp light soy sauce ( or gluten-free soy sauce, tamari)
- 1/2 tsp sesame oil
- 1/4 tsp salt (or to taste)
- 1 pinch ground white pepper
Instructions
- 1
Loosen the rice grains as much as possible with chopsticks or a spoon. Lightly beat the eggs until the whites and yolks are fully incorporated.
- 2
Heat up an empty, well-seasoned wok over high heat until it becomes very hot (smoke rises). Pour in 1 tablespoon of oil then swirl it around to coat the side of the wok. N.B. See footnote 2 if using a cookware with non-stick coating.
- 3
Pour in the egg. Once it begins to set at the bottom, stir to help the running part flow. Use a spatula to scramble quickly so that it turns into small pieces. Transfer out and set aside.
- 4
Place the wok back on the burner. Add the remaining ½ tablespoon of oil. Fry garlic until fragrant then add the rice. Stir and toss continuously until the rice is piping hot. Use the spatula to break any clumps.
- 5
Return the egg to the wok, along with scallions. Continue frying until everything is heated thoroughly.
- 6
Season with light soy sauce, sesame oil, salt and white pepper. Give everything a good stir. Dish out and serve immediately.