Egg Fried Rice (蛋炒饭), A Traditional Recipe
User Reviews
5
Egg Fried Rice (蛋炒饭), A Traditional Recipe
Description
Egg Fried Rice (蛋炒饭), A Traditional Recipe uses cold, cooked white rice that is loosened before frying to prevent clumping. Eggs are lightly beaten and scrambled into small pieces in a very hot wok with oil, then set aside. Garlic is fried until fragrant, and the rice is added and stirred continuously to warm and break up any clumps. The scrambled eggs and scallions return to the wok for a combined stir-fry. Soy sauce, sesame oil, salt, and white pepper finish the seasoning, highlighting the dish’s savory and slightly nutty notes.
The dish has a delicate balance of soft, fluffy scrambled eggs that integrate smoothly with the tender rice grains, which have absorbed the seasonings. This process yields a flavor profile that is modest but comforting, with the aromatic garlic and scallions elevating the modest ingredients. The rice is cooked in stages to maintain an ideal texture that’s neither dry nor soggy.
Egg Fried Rice is often served as a side alongside other main dishes or can be a quick meal itself. It's especially practical for using up leftover rice to avoid wastage. Adjusting the soy sauce and salt levels helps tailor the dish to personal taste preferences and dietary needs.
Ingredients
- 3 cups white rice about 400g/14oz, cold cooked (see footnote 1
- 2 egg
- 1½ tablespoon neutral cooking oil divided
- 2 cloves garlic minced
- 1 talk scallions finely chopped
- 1 teaspoon soy sauce or gluten-free soy sauce, tamari, light
- ½ teaspoon sesame oil
- ¼ teaspoon salt or to taste
- 1 pinch ground white pepper
Instructions
- 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.
- 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.
- 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.
- 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.
- Return the egg to the wok, along with scallions. Continue frying until everything is heated thoroughly.
- Season with light soy sauce, sesame oil, salt and white pepper. Give everything a good stir. Dish out and serve immediately.
Notes
- Use cold, cooked rice to achieve the ideal loose grain texture and prevent clumping during frying.
- If using a non-stick pan, avoid heating it empty to protect the coating according to the cookware guidance.
- A well-seasoned wok yields better flavor and handling, but a deep skillet can be substituted if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 281kcal | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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