Egg Fried Rice
蛋炒饭
Perfect egg fried rice — golden grains, fluffy eggs, and that irresistible wok hei aroma. The ultimate quick Chinese comfort food.
📋 Ingredients
What Is Egg Fried Rice?
💡 Ingredient Notes: Egg Fried Rice (蛋炒饭, dàn chǎo fàn) is the most fundamental Chinese stir-fry — deceptively simple, yet requiring proper technique to achieve that perfect balance of fluffy grains and golden egg. Every Chinese home cook knows this dish.
Ingredients
- 3 cups day-old cooked jasmine rice (cold, not fresh)
- 3 large eggs
- 3 scallions, finely sliced
- 2 tbsp cooking oil
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- Pinch of white pepper
- Salt to taste
📝 Instructions
Prep the Rice
Break up cold rice with your hands or a fork to separate the grains. This is crucial — clumpy rice won't fry evenly.
Scramble the Eggs
Heat 1 tbsp oil in a wok over high heat until shimmering. Pour in beaten eggs. Scramble quickly until just set (still slightly runny). Remove and set aside.
Fry the Rice
Add remaining 1 tbsp oil to the wok. When smoking hot, add the rice. Spread it out and let it sizzle undisturbed for 30 seconds, then stir-fry vigorously. Press and flip to ensure every grain gets hot.
Season and Combine
Drizzle soy sauce around the edges of the wok (not directly on rice). Add sesame oil and white pepper. Toss well. Return eggs to the wok, breaking them into small pieces.
Finish
Add scallions, toss once more, and serve immediately. The rice should be slightly charred in spots — that's wok hei.
💡 Pro Tips
- 💡Cold, day-old rice is mandatory — fresh rice is too moist and will steam instead of fry.
- 💡Break up rice before cooking — separate every grain with your fingers.
- 💡High heat, fast moves — fried rice is a 2-minute dance once the wok is hot.
- 💡Soy sauce around the edges — it caramelizes on the hot metal before mixing into the rice.
