Classic Egg Fried Rice

Name: Classic Egg Fried Rice
Prep time: 11 min
Cook time: 10 min
Total time: 21 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 4 cups (600 g) day-old cooked jasmine rice, cold from the fridge (made from about 1½ cups/300 g raw rice); 4 whole (200 g) large eggs, beaten with a fork until no streaks of white remain; 3 tbsp (45 ml) neutral high-heat oil such as peanut, avocado, or canola, divided: 1 tbsp for the eggs, 1 tbsp for the aromatics, 1 tbsp for the rice; 4 whole (60 g) scallions, trimmed and thinly sliced; whites and greens kept in separate piles; 2 cloves (8 g) garlic cloves, finely minced; ½ cup (75 g) frozen green peas, thawed under cool running water and drained well; 2 tbsp (30 ml) light (regular) soy sauce; 1 tsp (5 ml) toasted sesame oil; ¼ tsp (½ g) ground white pepper; ½ tsp (3 g) fine sea salt, ¼ tsp for the eggs, the rest to taste at the end

From the MyKitchenBank Kitchen

Fluffy, separate grains of day-old jasmine rice stir-fried over high heat with soft scrambled egg, sweet peas, and scallions, then finished with soy sauce and a little toasted sesame oil. Ready in about 20 minutes.

Prep: 11 min
Cook: 10 min
Total: 21 min
Makes: About 6 cups (4 main-course servings or 6 sides)

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Ingredients

4 servings

4 cups (600 g) day-old cooked jasmine rice, cold from the fridge (made from about 1½ cups/300 g raw rice)
4 whole (200 g) large eggs, beaten with a fork until no streaks of white remain
3 tbsp (45 ml) neutral high-heat oil such as peanut, avocado, or canola, divided: 1 tbsp for the eggs, 1 tbsp for the aromatics, 1 tbsp for the rice
4 whole (60 g) scallions, trimmed and thinly sliced; whites and greens kept in separate piles
2 cloves (8 g) garlic cloves, finely minced
½ cup (75 g) frozen green peas, thawed under cool running water and drained well
2 tbsp (30 ml) light (regular) soy sauce
1 tsp (5 ml) toasted sesame oil
¼ tsp (0.5 g) ground white pepper
½ tsp (3 g) fine sea salt, ¼ tsp for the eggs, the rest to taste at the end

Equipment (5)

14-inch (35 cm) carbon steel wok or 12-inch (30 cm) nonstick or cast-iron skillet
Wok spatula or wide metal spatula
Small bowl for the sauce
Medium bowl for the eggs
Cutting board and chef's knife

Steps

Before you start

Cook the rice at least 8 hours (or up to 2 days) ahead and chill it uncovered for 1 hour, then covered in the fridge. Cold, dry rice is the key to separate grains.
Have every ingredient measured and next to the stove before you turn on the heat. Stir-frying moves fast.
Cook in a 14-inch (35 cm) wok or a 12-inch (30 cm) large skillet. A crowded pan steams the rice instead of frying it.
No day-old rice? Spread freshly cooked rice on a rimmed baking sheet and refrigerate uncovered for 30 to 45 minutes until cold and dry to the touch.

1
Loosen the rice
- Tip the cold rice into a large bowl.
- Wet your hands lightly and rub the rice to break up every clump, pressing gently so you don't mash the grains.
- You want loose, separate grains with no lumps larger than a pea.
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Ready when: No clumps remain and the rice looks like individual grains.
Tip: Clumps in the pan won't heat through or brown evenly, so break them up now.
2
Mix the seasoning
- In a small bowl, stir together the soy sauce, sesame oil, and white pepper.
- Set it next to the stove along with the drained peas, the scallion whites, the scallion greens, and the garlic in separate piles.
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Ready when: Everything is prepped and within arm's reach of the stove.
3
Beat the eggs
- Crack the eggs into a medium bowl, add ¼ tsp of the salt, and beat with a fork for about 30 seconds until the mixture is a uniform pale yellow with no streaks of white.
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Ready when: Eggs are completely uniform in color.
4
Heat the wok
- Set the wok over high heat and let it heat for 1 to 2 minutes, until a drop of water sizzles and evaporates within a second.
- If using a skillet, use medium-high to high heat.
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Ready when: A drop of water evaporates almost instantly and the pan may show faint wisps of heat.
Tip: A properly hot pan is what gives fried rice its toasty flavor.
5
Scramble the eggs
- Add 1 tbsp of the oil and swirl to coat.
- Pour in the eggs.
- Let them set for 10 seconds, then push and fold with the spatula for about 45 to 60 seconds until they form soft, large curds that are just set.
- Transfer to a plate right away.
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Ready when: Curds are fluffy, set, and no longer liquid. They will finish cooking later in the rice.
Tip: Slightly underdone eggs stay tender; they reach a safe 160°F (71°C) when returned to the hot rice.
6
Fry the aromatics
- Reduce the heat to medium-high.
- Add 1 tbsp oil, then the scallion whites and garlic.
- Stir constantly for 20 to 30 seconds.
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Ready when: Fragrant and the garlic is pale gold, not brown.
Tip: If the garlic darkens, it will taste bitter. Move quickly to the next step.
7
Stir-fry the rice
- Raise the heat to high.
- Add the final 1 tbsp oil and the loosened rice.
- Spread it across the pan and let it sit for 20 seconds, then toss and press with the spatula.
- Keep tossing for 3 to 4 minutes, until the rice is steaming hot and grains jump and bounce in the pan.
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Ready when: Rice is hot throughout (165°F/74°C), dry, and a few grains are lightly toasted and crisp at the edges.
Tip: If your skillet is small, fry the rice in two batches rather than crowding it.
8
Season and combine
- Drizzle the soy sauce mixture around the edges of the pan, not over the center, so it sizzles.
- Toss for 20 seconds.
- Add the peas and scrambled eggs, breaking the eggs into small pieces with the spatula, and toss for 1 to 2 minutes until everything is evenly coated and hot.
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Ready when: Rice is evenly tan with no wet patches, the peas are bright green and hot.
Tip: Adding sauce to the pan edge lets it caramelize slightly and keeps the rice from getting soggy.
9
Finish and serve
- Turn off the heat.
- Toss in the scallion greens.
- Taste and add up to the remaining ¼ tsp salt if needed.
- Serve immediately in warm bowls.
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Ready when: Seasoning tastes savory and balanced, not bland.
Tip: Soy sauces vary in saltiness, so taste before adding more salt.

Good to know

Tips

Cold, dry rice is essential. Fresh warm rice contains too much moisture and turns gummy.
Cook on the highest heat your pan can handle, and don't overcrowd it. Two batches beat one soggy batch.
Add soy sauce around the edges of the pan so it sears and caramelizes instead of soaking the rice.
For more flavor, add diced ham, cooked shrimp, or a spoonful of oyster sauce along with the soy sauce.

Make ahead

"Cook the rice up to 2 days ahead. Cool it within 1 hour of cooking, then refrigerate in a shallow container. You can also prep the scallions, garlic, sauce, and thawed peas up to 1 day ahead and refrigerate them separately."

Storage & reheating

"Cool leftovers quickly and refrigerate within 1 hour in an airtight container for up to 2 days. Freeze in a zip-top bag, flattened, for up to 2 months. Reheat from fridge or frozen in a hot skillet with a splash of water for 3 to 4 minutes, or microwave covered for 2 to 3 minutes, stirring halfway, until steaming hot (165°F/74°C). Do not leave at room temperature for more than 1 hour."

Substitutions

day-old cooked jasmine rice → day-old long-grain white rice. Basmati or other long-grain rice works too; avoid short-grain or sushi rice, which turns sticky.
neutral high-heat oil such as peanut, avocado, or canola → lard or rendered bacon fat. Gives a richer, more savory flavor; use the same amounts.
frozen green peas → diced carrots or corn kernels. Use ½ cup (75 g) of finely diced carrot (parboil 2 minutes) or thawed corn.
light (regular) soy sauce → tamari. Makes the dish gluten-free when served with certified gluten-free tamari.