Name: Egg Fried Rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 3 cups Cold cooked jasmine rice; 3 pieces Large eggs; 2 tbsp Vegetable oil; 2 cloves Garlic, minced; 1 tsp Fresh ginger, minced; 1.5 tbsp Light soy sauce; 1 tsp Toasted sesame oil; 2 stalks Green onions, sliced; 0.25 tsp White pepper; 0.5 cup Frozen peas and carrots

"This classic Egg Fried Rice is a masterclass in simplicity, featuring fluffy grains of jasmine rice tossed with golden scrambled eggs, crisp scallions, and a savory soy glaze. It's the ultimate comfort meal that tastes better than your favorite takeout spot and comes together in minutes."

1 Ingredients

Qty	Item
3 cups 450 g	Cold cooked jasmine rice
3 pieces 3 pieces	Large eggs
2 tbsp 30 ml	Vegetable oil
2 cloves 2 cloves	Garlic, minced
1 tsp 5 g	Fresh ginger, minced
1.5 tbsp 22 ml	Light soy sauce
1 tsp 5 ml	Toasted sesame oil
2 stalks 2 stalks	Green onions, sliced
0.25 tsp 1 g	White pepper
0.5 cup 75 g	Frozen peas and carrots

2 Instructions

Prep the rice: Use day-old cold rice and break up any large clumps with your hands or a spatula to ensure individual grains.

Whisk the eggs: In a small bowl, lightly beat the eggs with a pinch of salt and a drop of sesame oil.

Scramble the eggs: Heat 1 tablespoon of oil in a wok or large non-stick skillet over medium-high heat. Pour in the eggs and scramble quickly until just set but still slightly soft. Remove the eggs from the pan and set aside.

Sauté aromatics: Add the remaining tablespoon of oil to the same pan. Add the minced garlic, ginger, and the white parts of the green onions. Sauté for 30 seconds until fragrant.

Cook vegetables: Add the frozen peas and carrots to the pan, stir-frying for 1-2 minutes until they are heated through and any moisture has evaporated.

Fry the rice: Turn the heat to high. Add the cold rice to the pan. Stir-fry for 3-4 minutes, pressing the rice down against the hot surface to toast the grains and achieve a slight char.

Season: Drizzle the soy sauce and sesame oil over the rice. Sprinkle with white pepper. Toss vigorously to ensure every grain is evenly coated and seasoned.

Final assembly: Fold the cooked eggs back into the rice along with the green parts of the scallions. Toss for one more minute until everything is piping hot, then serve immediately.

·
Always use cold, day-old rice; fresh rice contains too much moisture and will result in a mushy texture.
·
Ensure your wok or pan is very hot before adding the rice to achieve 'wok hei'—the signature smoky flavor of professional stir-fry.
·
Don't be afraid to let the rice sit undisturbed for 30 seconds at a time to get those crispy, toasted bits.
·
If you want a deeper color, add a teaspoon of dark soy sauce in addition to the light soy sauce.

? Frequently Asked Questions

Can I use freshly cooked rice?

It is not recommended. If you must use fresh rice, spread it out on a baking sheet and place it in the freezer for 15-20 minutes to dry out the surface moisture.

What is the best type of rice for fried rice?

Long-grain jasmine rice is the best choice because it remains firm and the grains separate easily when fried.

How do I prevent the rice from sticking to the pan?

Use a well-seasoned carbon steel wok or a high-quality non-stick skillet, and make sure the oil is shimmering hot before adding ingredients.

How long can I store leftover fried rice?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan with a splash of water to restore moisture.

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