Egg Fried Rice

The ultimate comfort dish made from day-old rice tossed in a screaming hot wok with fluffy eggs, soy sauce, and scallions. Deceptively simple yet endlessly satisfying when done right.

Ingredients

• 4 cups day-old cooked jasmine rice, cold
• 3 large eggs, beaten
• 2 tbsp vegetable oil
• 2 tbsp soy sauce
• ½ tsp white pepper
• 1 tsp sesame oil
• ½ tsp salt
• 3 stalks green onion, sliced (white and green parts separated)
• 2 cloves garlic, minced

Method

1. Break up the cold rice with your hands or a fork, ensuring no large clumps remain. Cold rice is essential for the best texture.
2. Heat 1 tablespoon vegetable oil in a wok over the highest heat until smoking. Pour in the beaten eggs and scramble quickly for 30 seconds until just set but still soft. Remove to a plate and break into small pieces.
3. Add remaining oil to the wok over high heat. Add garlic and the white parts of the green onion, stir-fry for 15 seconds.
4. Add the rice and press it flat against the wok. Let it sear for 30 seconds without stirring, then toss. Repeat this sear-and-toss motion for 3-4 minutes until the rice is heated through and has some lightly charred bits.
5. Drizzle soy sauce around the edges of the wok (not directly on the rice) so it hits the hot surface and sizzles. Toss to distribute evenly. Add white pepper and salt.
6. Return the scrambled eggs to the wok, add the green parts of the scallion, and drizzle with sesame oil. Toss everything together and serve immediately.

Chef's note: The key to great fried rice is using cold, day-old rice and the highest heat possible. Freshly cooked rice has too much moisture and will turn mushy. Add diced char siu, shrimp, or peas for a heartier version.

Nutrition per serving

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