Egg Fried Rice (蛋炒饭), A Traditional Recipe

Name: Egg Fried Rice (蛋炒饭), A Traditional Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 3 cups cold cooked white rice (see footnote 1) (about 400g/14oz); 2 eggs; 1½ tbsp neutral cooking oil (divided); 2 cloves garlic, minced; 1 stalk scallions, finely chopped; 1 tsp light soy sauce ( or gluten-free soy sauce, tamari); ½ tsp sesame oil; ¼ tsp salt (or to taste); 1 pinch ground white pepper

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Prep Time: 5 minutes

Cook Time: 5 minutes

Total: 10 minutes

Servings: 3

Author : Wei Guo

eggs rice stir fry

Egg Fried Rice (蛋炒饭), A Traditional Recipe

Ingredients

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3 cups cold cooked white rice (see footnote 1) (about 400 grams/14 ounces)2 eggs1½ tbsp neutral cooking oil (divided)2 cloves garlic, minced1 stalk scallions, finely chopped1 tsp light soy sauce (or gluten-free soy sauce, tamari)½ tsp sesame oil¼ tsp salt (or to taste)1 pinch ground white pepper

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Instructions

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Step 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.

Step 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.

Step 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.

Step 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.

Step 5

Return the egg to the wok, along with scallions. Continue frying until everything is heated thoroughly.

Step 6

Season with light soy sauce, sesame oil, salt and white pepper. Give everything a good stir. Dish out and serve immediately.