Description
This quick and authentic Chinese Egg Fried Rice delivers fluffy, flavorful grains in just 10 minutes.
Ingredients
Scale
- 2 cups cooked jasmine rice (cold, day-old)
- 4 large eggs, lightly beaten
- 2 tbsp neutral oil (divided, such as vegetable or canola)
- 2 green onions, finely chopped and separated (white and green parts)
- 2.5 tbsp regular soy sauce (or light soy sauce)
- 0.5 tbsp toasted sesame oil (optional)
- salt and white pepper, to taste
Instructions
- Break up any clumps in the cold, day-old rice using your hands or a fork so the grains are mostly separated.
- Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon of oil, then pour in beaten eggs. Scramble quickly into large chunks and remove when slightly moist.
- Add the remaining 1 tablespoon of oil. Stir-fry the white parts of the scallions for 10–15 seconds until fragrant, then add rice. Stir-fry and press down to break clumps for 1–2 minutes.
- Push rice to one side, pour soy sauce and sesame oil along the wok’s edge, and toss everything to evenly coat and caramelize the grains.
- Add the scrambled eggs and green parts of the scallions. Toss for 30 seconds to combine, then season with salt and white pepper. Serve hot.
Notes
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 1 g
- Sodium: 900 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 16 g
- Cholesterol: 370 mg