10 minutes
A quick and easy egg fried rice recipe that can be cooked in a wok or skillet, perfect for a versatile meal.
tablespoons
Large Eggs, thoroughly beaten
each
Cooked Rice
0 lb
teaspoons
Scallions, thinly sliced crosswise
each
1. Preheat wok and cook eggs
Preheat your wok over high heat until it starts to lightly smoke. Add 1 tablespoon of vegetable oil and swirl to coat the wok. Pour in the thoroughly beaten eggs and let them cook for about 10-30 seconds, until they are puffy and lightly browned on the bottom. Push the eggs to the side of the wok.
2. Add rice to wok
Add another tablespoon of vegetable oil to the wok, swirl to coat, and then add the cooked rice. Flip the eggs on top of the rice and stir-fry for about 1-3 minutes, until the rice starts to pop and jump.
3. Finish with soy sauce and scallions
Add the remaining tablespoon of vegetable oil around the rim of the wok, then pour in the light soy sauce and continue to stir-fry. Add the thinly sliced scallions, remove from heat, and toss everything together to combine. Your rice should be evenly coated and the grains separated.
4. Preheat skillet and cook eggs
Heat 1 tablespoon of vegetable oil in your skillet until it is shimmering. Add the thoroughly beaten eggs and let them cook for about 30 seconds until they are puffed and lightly browned. Fold the eggs and push them to the side of the skillet.
5. Add rice to skillet
Add the remaining 2 tablespoons of vegetable oil to the skillet, swirl to coat, and then add the cooked rice. Flip the eggs on top of the rice and stir-fry for 2-3 minutes until the rice grains are loose and separated.
6. Finish with soy sauce and scallions
Pour in the light soy sauce and stir-fry to evenly coat the rice. Add the thinly sliced scallions, remove from heat, and toss everything together to combine. Your rice should be perfectly separated and well integrated with the other ingredients.
Chicken Fried Rice; Shrimp Fried Rice; Tofu Fried Rice; Beef Fried Rice.
Thai-Style; Japanese-Style; Kimchi Fried Rice.
Garlic and Ginger; Shallots or Leeks; Five-Spice Powder.
Curry Fried Rice; Bacon and Egg Fried Rice; 'Fried Rice' Jambalaya.
Char Siu Pork; Shrimp or Crab; Tofu.
Choose long-grain rice like Jasmine or Basmati for fluffy and separate grains. Cook the rice a day ahead and refrigerate it overnight to dry it out and prevent mushiness.
Start by stir-frying minced garlic, ginger, and white parts of scallions to infuse the oil with flavor before adding the rice.
Use the 'golden egg' method by whisking the eggs with a pinch of salt and streaming them into hot oil, stirring rapidly to create fine curds evenly distributed throughout the rice.
Maintain high heat and work quickly to ensure each grain of rice gets crispy and ingredients don't overcook.
Use an oil with a high smoke point like peanut, vegetable, or canola to coat the rice, add flavor, prevent sticking, and achieve perfect texture.
Comments (0)