Egg Fried Rice – Authentic Chinese Style
-
RATINGS
5
-
COOK TIME
Prep 4m • Cook 9m
-
VIEWS
742
This egg fried rice was the first real meal I ever cooked after moving into my first apartment. All I had was half a bowl of leftover rice, two eggs, and a slightly wilted green onion—but once I tossed it in a hot pan with oil and soy sauce, it smelled so good my neighbor knocked on the door to ask what I was making. After dozens of tries, I’ve nailed it: break up the cold rice by hand, keep the eggs tender, and never add soy sauce too early. The result? Dry, fragrant, perfectly separated grains that even my pasta-only friend asked for the recipe.
Ingredients
-
Cold cooked rice: 400g
about 2 standard bowls, preferably chilled overnight
-
2 Eggs
Large eggs: 2 (or 3 small eggs)
-
Vegetable oil
2 tbsp (30ml)
-
Salt
¼ tsp (adjust slightly if needed, but don’t exceed ½ tsp)
-
Green onions
2 stalks, finely chopped (white parts and green tops separated)
Instructions
-
Step 1: Break Up the Cold Rice with Your Hands
Take the cold rice out of the fridge and put it in a bowl. Use your fingers to gently pull apart any clumps—don’t just stab at it with a spoon. Hands work better and won’t crush the grains.
-
Step 2: Cook the Eggs First—Keep Them Soft
Heat the pan, add 1 tbsp oil, then pour in the beaten eggs. Stir gently over medium-low heat until they’re just set but still a little soft in the center. Leave them in the pan.
-
Step 3: Add the Rice and Stir-Fry Quickly
Add another tbsp of oil, then toss in the rice. Stir-fry over medium heat for 2–3 minutes, pressing lightly with the back of your spatula to break up any remaining lumps, until the grains are separate and look slightly glossy.
-
Step 4: Add Onions and Soy Sauce at the End
Add the white onion parts and stir for a few seconds. Chop the eggs into pieces right in the pan and mix everything together. Then add the green onion tops, salt, and soy sauce. Stir for about 1 minute—just until it smells fragrant—then turn off the heat.
-
Step 5: Eat It Right Away—It’s Best Hot
Scoop it into bowls immediately. This dish doesn’t wait—it gets dry fast, and tastes best fresh off the stove.
Chef’s Notes
-
Use cold rice—it’s drier and fries better. Fresh rice turns sticky and mushy.
-
Keep the heat at medium—no need to crank it. High heat burns the bottom and toughens the eggs.
-
Add soy sauce last—adding it early makes the rice dark and slightly bitter. At the end, it adds color and umami without overpowering.