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Egg Fried Rice (蛋炒饭), A Traditional Recipe
5 from 432 votes

Egg Fried Rice (蛋炒饭), A Traditional Recipe

Egg Fried Rice blends cold cooked white rice with scrambled eggs, garlic, and scallions, seasoned simply with soy sauce, sesame oil, salt, and white pepper. The dish is cooked in a hot wok or pan, ensuring each grain is loose and heated through. This savory mix offers a satisfying texture contrast between soft scrambled eggs and fragrant rice, making it a staple comfort food commonly served as a quick side or base for other ingredients.

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 3
Calories: 281 kcal
Course: Side Dish
Cuisine: Chinese

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

    Cup of Yum
  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.
  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.
  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.
  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.
  5. Return the egg to the wok, along with scallions. Continue frying until everything is heated thoroughly.
  6. 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

Serving 1serving Calories 281kcal (14%)

Nutrition Facts

Serving: 3 Serving

Amount Per Serving

Calories 281

% Daily Value*

Serving 1serving
Calories 281kcal 14%

* Percent Daily Values are based on a 2,000 calorie diet.