Egg and Scallion Fried Rice
A quick, satisfying stir-fry of fluffy jasmine rice with soft scrambled eggs, fresh scallions, and aromatic garlic. The key to success is using cold, cooked rice so each grain stays separate and golden. Ready in under 20 minutes, it's perfect as a side dish, light meal, or base for leftover vegetables and proteins.
- Prep
- 10 min
- Cook
- 9 min
- Total
- 19 min
- Makes
- 4 servings (about 1.5 cups each)
Steps
Before you start
- Cook and chill the rice at least 2 hours or overnight—cold rice is essential to prevent clumping
- Have all ingredients prepped and within arm's reach of the stove (mise en place)
- Use a 14-inch wok or large skillet (at least 12 inches wide) so the rice cooks in a single layer
Scramble the eggs
- Heat 1 tablespoon (15 ml) of neutral oil in a 14-inch wok or large skillet over medium-high heat.
- Once the oil shimmers, pour in the beaten eggs and let them sit for 5 seconds without stirring.
- Then scramble gently with a wooden spatula, breaking them into soft, bite-sized curds.
- Cook for 1–2 minutes until just set but still creamy.
- Transfer to a bowl and set aside.
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Ready when: Eggs are softly scrambled, still moist and creamy, with no dry patches
Tip: Don't overwork the eggs; they'll continue to cook slightly when mixed back into the rice. Soft curds prevent a rubbery texture.
Toast the garlic
- Add the remaining 1 tablespoon (15 ml) of oil to the same wok over medium-high heat.
- Add the minced garlic and the white and light-green parts of the scallions.
- Stir constantly for 30 seconds until fragrant but not brown.
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Ready when: Garlic is fragrant and just beginning to turn golden; scallion whites are soft
Tip: Watch carefully—burned garlic tastes bitter. If the wok seems too hot, lower the heat slightly.
Stir-fry the rice
- Add the cold cooked rice, breaking up any clumps with the spatula as you stir.
- Continue stir-frying for 3–4 minutes, scraping the bottom and sides of the wok often, until the rice is hot, evenly coated with oil, and individual grains are golden and separated (not clumpy).
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Ready when: Rice is hot throughout, grains are separate and glossy, and some grains show light brown spots on the surface
Tip: The key to fluffy fried rice is keeping the heat high and stirring constantly so each grain stays distinct. Cold rice is crucial—warm or room-temperature rice will clump.
Season the rice
- Pour the soy sauce around the rim of the wok so it hits the hot surface and releases its aroma.
- Stir well to distribute evenly throughout the rice (about 1 minute).
- Taste a spoonful and adjust seasoning with white pepper to your liking.
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Ready when: Rice is evenly brown and fragrant; soy sauce is fully incorporated
Tip: Pouring soy sauce around the rim rather than in the center helps it caramelize slightly and develop deeper flavor.
Finish and serve
- Return the scrambled eggs to the wok and fold gently to combine.
- Remove from heat.
- Stir in the dark-green scallion tops and drizzle with sesame oil if using.
- Divide among bowls and serve immediately.
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Ready when: Eggs are evenly distributed, scallions are bright green, and rice is hot and aromatic
Tip: Add the dark-green scallion tops at the very end to keep their fresh color and sharp bite. If you add them earlier, they'll wilt and discolor.
Good to know
Tips
- The success of fried rice depends entirely on using cold, cooked rice. Warm or freshly cooked rice will steam and clump no matter how hard you stir. Plan ahead or use day-old rice.
- For deeper flavor and a more restaurant-style result, add a ¼ teaspoon (1 ml) of ground white pepper and stir until fragrant before seasoning with soy sauce.
- If you have leftovers—cooked chicken, shrimp, diced ham, or vegetables like peas or corn—add them when you add the soy sauce, tossing gently to heat through.
- A 14-inch wok or large skillet is essential; a smaller pan will cause the rice to steam instead of fry, creating a gummy texture.
Make ahead
Cooked rice keeps in the refrigerator for up to 4 days; this is the one ingredient you should prep ahead. The finished fried rice is best served immediately but will keep, covered, at room temperature for up to 2 hours. Reheat gently in a wok or skillet over medium heat with a splash of water, stirring occasionally, until warmed through (3–5 minutes).
Storage & reheating
Refrigerate leftovers in an airtight container for up to 3 days. To reheat, warm in a wok or skillet over medium heat with a splash of water, stirring gently until warmed through. Do not microwave, as it can dry out the rice and make it clumpy. Fried rice does not freeze well due to texture changes; it's best consumed fresh or within 3 days.
Substitutions
- scallions → chives or green onions (use the same amount, prepared the same way). Chives have a slightly milder, sweeter onion flavor but work beautifully in this dish.
- soy sauce → tamari or low-sodium soy sauce. Tamari is gluten-free and slightly richer; reduce the amount by ¼ teaspoon (1 ml) since it's more concentrated.
- neutral oil (vegetable, canola, or peanut) → peanut oil. Peanut oil has a higher smoke point and adds subtle roasted flavor; use the same amount.
- cooked jasmine rice, chilled → cold leftover rice (brown, white, or a blend). Any cooked, chilled rice works; adjust salt in soy sauce if using salted leftover rice.
