Egg Fried Rice Recipe
Golden grains of rice interwoven with fluffy scrambled eggs, aromatic vegetables, and savory soy sauce create a comforting dish with crispy edges and tender centers.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">500g cooked long-grain rice (preferably day-old)</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">3 tbsp vegetable oil</li><li class="ingredients-single-item">1 medium onion, finely diced</li><li class="ingredients-single-item">2 carrots, finely diced</li><li class="ingredients-single-item">100g frozen peas</li><li class="ingredients-single-item">4 spring onions, sliced (separate white and green parts)</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">1 tbsp fresh ginger, grated</li><li class="ingredients-single-item">3 tbsp soy sauce</li><li class="ingredients-single-item">1 tbsp sesame oil</li><li class="ingredients-single-item">1 tsp white pepper</li><li class="ingredients-single-item">Salt to taste</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Wok or large non-stick frying pan</li><li class="equipment-single-item">Fish slice or wok spatula</li><li class="equipment-single-item">Fine mesh strainer (for rinsing rice)</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>If using freshly cooked rice, spread it on a baking tray and let it cool completely (refrigerate for 30 minutes if possible). For best results, use day-old refrigerated rice as its reduced moisture content prevents clumping and helps achieve separated grains.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Crack the eggs into a small bowl, add a pinch of salt, and whisk until well combined. Set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Heat 1 tablespoon of vegetable oil in your wok or pan over high heat until it begins to shimmer. Pour in the beaten eggs and immediately stir with your spatula. We want soft, silky scrambled eggs that are just set but still slightly moist - about 30 seconds of cooking. Remove eggs to a plate and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Return the wok to high heat and add the remaining 2 tablespoons of oil. When it's very hot (you'll see a slight haze), add the diced onions, white parts of spring onions, minced garlic, and grated ginger. Stir-fry for about 1 minute until fragrant but not browned.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the diced carrots and stir-fry for another 2 minutes until they begin to soften. The high heat will create those delicious caramelized edges while keeping the vegetables crisp-tender.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the cold rice, breaking up any clumps with your spatula. The secret to perfect fried rice is to ensure each grain is separated and coated with oil. Stir-fry for 3-4 minutes, allowing the rice to heat through and develop some crispy edges. Don't stir constantly - let the rice sit in contact with the hot wok for 20-30 seconds at a time to develop that coveted textural contrast.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Add the frozen peas (no need to thaw) and stir-fry for another minute until they're bright green and heated through.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Return the scrambled eggs to the wok, breaking them into smaller pieces with your spatula as you gently fold them through the rice mixture.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Drizzle the soy sauce and sesame oil around the edges of the wok (this allows the flavors to caramelize slightly before hitting the rice) and quickly toss everything together until the rice is evenly coated and has taken on a light golden color.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Season with white pepper and taste, adding a little salt if needed (be careful as soy sauce is already salty). Finally, fold in the green parts of the spring onions, reserving some for garnish.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Serve immediately in warmed bowls, garnished with the reserved green onions. For an authentic presentation, you can pack the rice into a small bowl and invert onto serving plates for a perfect dome shape. Enjoy while hot!</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why should I use day-old rice for fried rice?
Day-old refrigerated rice has less moisture than freshly cooked rice, which prevents clumping and helps achieve those coveted separated grains with slightly crispy edges. Fresh rice often becomes soggy when stir-fried. If you must use fresh rice, cool it completely and refrigerate briefly before cooking.
What's the secret to achieving authentic wok hei flavour?
The elusive wok hei (breath of the wok) comes from cooking at extremely high temperatures in a properly seasoned wok. Heat your wok until it's smoking before adding oil, then cook in small batches to maintain temperature. The brief charring of ingredients and caramelisation that occurs creates that distinctive smoky-sweet flavour.
Can I make fried rice without eggs or with different vegetables?
Absolutely! Fried rice is incredibly versatile. Skip the eggs for a vegan version or use tofu instead. The vegetables can be customised based on what's in your fridge – try sweetcorn, bell peppers, mushrooms, bean sprouts or finely chopped broccoli. Just ensure all vegetables are cut to similar sizes for even cooking.
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