Easy Egg Fried Rice Recipe — Chinese Takeaway at Home

About This Recipe

Good egg fried rice requires three things: leftover cold rice (freshly cooked rice is too wet), maximum heat, and speed. The grains should be separate and slightly charred from the wok — not clumped together in a damp mass. Day-old rice is essential because the surface starch has dried out, allowing the grains to separate and fry rather than steam.

Ingredients

Serves 2

• 300 gcooked jasmine rice(cold, ideally day-old)
• 3large eggs(beaten)
• 3spring onions(sliced, whites and greens separated)
• 2 clovesgarlic(minced)
• 2 tbspsoy sauce
• 1 tspsesame oil
• 2 tbspvegetable oil
• 0.5 tspwhite pepper

Instructions

1. 1

   Heat the wok

   Heat your wok or largest frying pan over maximum heat until smoking. This is non-negotiable.

   Wok hei (the smoky, slightly charred flavour of great fried rice) only develops at very high heat.

2. 2

   Scramble the eggs

   Add 1 tbsp oil and swirl. Add beaten eggs and scramble quickly, breaking into large pieces. Remove to a bowl before fully cooked.

3. 3

   Fry the rice

   Add remaining oil to the smoking wok. Add garlic and spring onion whites for 30 seconds. Add cold rice, pressing against the hot surface. Stir and toss constantly for 3–4 minutes until every grain is hot and starting to crisp.

4. 4

   Season and finish

   Return eggs, add soy sauce around the rim of the wok (not directly on the rice — the edges caramelise). Toss everything together. Add white pepper and sesame oil. Garnish with spring onion greens.

Variations

• •

  Special fried rice: add 100g cooked prawns, ham or chicken.

• •

  Vegetable fried rice: add frozen peas, corn, and diced carrot — stir-fry before the rice.

Storage

Best eaten immediately. Leftover fried rice keeps refrigerated for 2 days. Reheat in a very hot wok with a splash of water.

Frequently Asked Questions