Egg Fried Rice

Name: Egg Fried Rice
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 servings
Cuisine: chinese
Ingredients: 4 cups day-old jasmine rice, cold; 4 large eggs, beaten; 4 scallions, sliced thin; 3 tablespoons vegetable oil; 3 tablespoons soy sauce; 1 tablespoon sesame oil; 1/2 teaspoon salt; 1/4 teaspoon white pepper

By Ben · cooked up in Sprig

⏱ 18 min🍽 Serves 4👨‍🍳 easychinese

VegetarianPescatarianDairy-Free

Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.

Day-old jasmine rice hits the screaming-hot wok with a satisfying sizzle, soaking up soy sauce while scrambled eggs create golden ribbons throughout. Scallions and sesame oil finish what becomes the ultimate fridge-raid dinner that rivals any takeout order. The kind of meal that transforms leftovers into something you'll crave on repeat.

Ingredients

Main Ingredients

4 cups day-old jasmine rice, cold
4 large eggs, beaten
4 scallions, sliced thin
3 tablespoons vegetable oil

Seasonings

3 tablespoons soy sauce
1 tablespoon sesame oil
1/2 teaspoon salt
1/4 teaspoon white pepper

Instructions

Preparation

Break up cold rice with your hands to separate any clumps. Beat eggs in a bowl and set aside with sliced scallions.
Heat wok or large skillet over highest heat until smoking. This high temperature is crucial for authentic wok hei flavor.

Cooking

Add 1 tablespoon oil to hot wok, swirl to coat, then pour in beaten eggs. Let set for 10 seconds, then scramble quickly and remove to a plate.
Add remaining 2 tablespoons oil to wok. Add rice and stir-fry for 2-3 minutes, pressing and breaking up any remaining clumps with spatula.
Return scrambled eggs to wok along with soy sauce, salt, and white pepper. Stir-fry for 1-2 minutes until everything is well combined and heated through.
Remove from heat, drizzle with sesame oil, and toss in scallions. Serve immediately while hot.

Chef's tips

Day-old rice is essential — freshly cooked rice has too much moisture and will turn mushy. Spread fresh rice on a sheet pan and refrigerate uncovered for at least 4 hours.
Keep the wok screaming hot throughout cooking and work quickly. The high heat creates the signature 'wok hei' smoky flavor that separates restaurant fried rice from homemade versions.
Scramble the eggs separately first, then add them back. This prevents overcooking and ensures distinct ribbons of egg throughout the rice rather than tiny scrambled bits.