Egg Fried Rice
Day-old rice, scrambled eggs, and a hot wok — the weeknight staple that turns leftovers into something you'd order at a restaurant.
Ingredients
- 4 cupscooked long-grain white rice(day-old, cold from the fridge)
- 4 largeegg
- 3 tbspneutral oil(vegetable or sunflower)
- 4scallions(whites and greens separated, thinly sliced)
- 3 clovesgarlic(minced)
- 1 cupfrozen peas(thawed)
- 2 ½ tbspsoy sauce
- 1 tspsesame oil
- ½ tspwhite pepper
- ¼ tspsalt(or to taste)
Method
- 01
Break up the 4 cups cold rice with your hands or a fork so there are no large clumps — dry, separated grains are what give fried rice its texture.
- 02
Crack the 4 large eggs into a bowl, season with the ¼ tsp salt and ½ tsp white pepper, and beat until fully combined.
- 03
Heat a wok or large skillet over the highest heat your stove allows until it just begins to smoke, then add 1 tbsp of the neutral oil and swirl to coat.
- 04
Pour in the beaten eggs and scramble them quickly, pulling the curds together with a spatula. Remove them from the wok while still slightly underdone and set aside.
- 05
Add the remaining 2 tbsp neutral oil to the wok and let it heat for 30 seconds.
- 06
Add the scallion whites and 3 cloves minced garlic; stir-fry for 30 seconds until fragrant but not browned.
- 07
Add the 4 cups rice in an even layer. Press it against the wok and let it sit undisturbed for 1 minute to develop some colour, then toss and repeat once more.
- 08
Add the 1 cup peas and toss everything together for 1 minute until the peas are heated through.
- 09
Drizzle in the 2 ½ tbsp soy sauce around the edge of the wok (not directly on the rice) so it sizzles and caramelises slightly before mixing in.
- 10
Return the scrambled eggs to the wok and break them into bite-sized pieces as you toss everything together for 30 seconds.
- 11
Remove from heat, drizzle with the 1 tsp sesame oil, and toss once more. Taste and adjust salt if needed.
- 12
Serve immediately, topped with the reserved scallion greens.
Adapted from public domain & community sources