Chinese Egg Fried Rice

Name: Chinese Egg Fried Rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 4 cups (600 g) cooked long-grain white rice (such as jasmine), cooked and refrigerated at least 8 hours, clumps broken apart; 3 whole (150 g) large eggs, beaten with a pinch of salt; 3 tablespoons (45 ml) neutral oil (such as peanut or canola); ½ cup (65 g) carrot, peeled and cut into ¼-inch (6 mm) dice (about 1 medium carrot); ½ cup (70 g) frozen peas, thawed under running water and drained; 4 whole (60 g) scallions, white parts and green parts thinly sliced, kept separate; 2 whole (8 g) garlic cloves, minced; 2½ tablespoons (38 ml) light soy sauce; 1 teaspoon (5 ml) toasted sesame oil; ¼ teaspoon (½ g) ground white pepper; fine salt, to taste, plus a pinch for the eggs

From the MyKitchenBank Kitchen

Fluffy, separate grains of day-old rice stir-fried with soft scrambled egg, sweet peas, diced carrots and scallions, seasoned simply with soy sauce and white pepper. Ready in 15 minutes once the rice is chilled.

Prep: 10 min
Cook: 10 min
Total: 20 min
Makes: About 6 cups (4 side servings)

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Ingredients

4 servings

4 cups (600 g) cooked long-grain white rice (such as jasmine), cooked and refrigerated at least 8 hours, clumps broken apart
3 whole (150 g) large eggs, beaten with a pinch of salt
3 tablespoons (45 ml) neutral oil (such as peanut or canola)
½ cup (65 g) carrot, peeled and cut into ¼-inch (6 mm) dice (about 1 medium carrot)
½ cup (70 g) frozen peas, thawed under running water and drained
4 whole (60 g) scallions, white parts and green parts thinly sliced, kept separate
2 whole (8 g) garlic cloves, minced
2½ tablespoons (38 ml) light soy sauce
1 teaspoon (5 ml) toasted sesame oil
¼ teaspoon (0.5 g) ground white pepper
fine salt, to taste, plus a pinch for the eggs

Equipment (4)

14-inch (35 cm) carbon steel wok or 12-inch (30 cm) large nonstick skillet
Spatula or wok spatula
Small bowl for whisking eggs
Chef's knife and cutting board

Steps

Before you start

Use rice that was cooked at least 8 hours ahead (or up to 3 days) and chilled uncovered or loosely covered in the fridge; fresh rice turns mushy.
Break up the cold rice with your fingers so there are no big clumps before you start cooking.
Prep everything first: stir-frying moves fast, so have all ingredients measured and next to the stove.
Use a large pan so the rice has room to fry rather than steam.

1
Prep and mix
- Beat the eggs with a pinch of salt in a small bowl until no streaks of white remain.
- Dice the carrot, slice the scallions (whites and greens in separate piles), mince the garlic, and drain the peas.
- Crumble the cold rice with your fingers into individual grains.
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Ready when: Rice grains are loose with no clumps.
Tip: If the rice is very hard and cold, microwave it for 30 seconds, then fluff; don't heat it until it's steaming.
2
Heat the wok
- Set a wok or large skillet over high heat for 1 to 2 minutes until it is very hot and a drop of water evaporates immediately.
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Ready when: A drop of water sizzles and vanishes at once.
Tip: A properly hot pan is what gives separate, lightly toasted grains.
3
Scramble the eggs
- Add 1 tablespoon (15 ml) of the oil and swirl to coat.
- Pour in the eggs and let them sit 5 seconds, then push and fold with the spatula for about 20 to 30 seconds.
- Transfer to a plate while still slightly wet and glossy.
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Ready when: Eggs form soft, large curds that are just set but still moist.
Tip: They finish cooking when returned to the rice, so pull them early to avoid dry egg.
4
Cook carrots and aromatics
- Add the remaining 2 tablespoons (30 ml) oil.
- Add the diced carrot and stir-fry for 1 minute, then add the scallion whites and garlic and stir for 15 seconds.
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Ready when: Garlic smells fragrant and carrot is bright and slightly tender; garlic is not browned.
Tip: Lower the heat to medium-high if the garlic begins to darken.
5
Fry the rice
- Add the rice and spread it across the pan.
- Stir-fry, pressing and tossing with the spatula, for 3 to 4 minutes.
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Ready when: Rice is hot throughout, grains bounce and jump in the pan, and a few are lightly toasted.
Tip: Don't overcrowd; if your pan is small, cook in two batches.
6
Season
- Drizzle the soy sauce around the edge of the pan (not onto the rice) so it sizzles, then toss for 30 seconds.
- Sprinkle with the white pepper and add salt to taste.
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Ready when: Rice is evenly tan with no wet pale patches.
Tip: Soy sauce is salty; taste before adding extra salt.
7
Add eggs and peas
- Return the eggs to the pan, breaking them into bite-size pieces, and add the peas.
- Toss for 1 minute to heat everything through.
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Ready when: Peas are hot and bright green, eggs are fully set and evenly distributed.
8
Finish and serve
- Turn off the heat.
- Stir in the sesame oil and the scallion greens.
- Serve immediately while hot.
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Ready when: Aroma of toasted sesame and fresh scallion; rice looks glossy but not oily.
Tip: Add sesame oil off the heat so its flavor doesn't burn off.

Good to know

Tips

Day-old rice is dry on the surface, which lets grains fry instead of steam; spreading hot rice on a tray in the fridge for 1 hour speeds this up.
Keep the heat high and keep the rice moving, but don't stir constantly: a few seconds of contact gives toasty flavor.
Cook in batches for more than 4 servings; a crowded pan lowers the temperature and makes soggy rice.
Add diced cooked chicken, shrimp, or ham in step 4 for a main dish.

Make ahead

"Cook the rice up to 3 days ahead, spread on a tray to cool quickly (within 1 hour), then refrigerate in a covered container. Carrots can be diced a day ahead."

Storage & reheating

"Cool leftovers within 1 hour. Refrigerate in an airtight container up to 2 days (food safety: rice should be kept cold). Freeze up to 1 month. Reheat in a hot skillet with a teaspoon of oil or in the microwave with a splash of water until steaming hot (165°F/74°C). Do not leave at room temperature more than 2 hours."

Substitutions

light soy sauce → tamari. Makes the dish gluten-free; use the same amount.
neutral oil (such as peanut or canola) → avocado oil. Another high-smoke-point oil; avoid olive oil.
ground white pepper → finely ground black pepper. Slightly different, less earthy flavor; use a bit less.
frozen peas → edamame or diced green beans. Cook green beans 1 minute with the carrots first.