Why Egg Fried Rice?
Egg Fried Rice (Dan Chao Fan) is the ultimate Chinese pantry dish. It is what you make when you have leftover rice an egg and a few basic ingredients. Yet when done right with day-old rice high heat and that elusive wok hei it is a thing of beauty.
Ingredients
| Ingredient | Amount |
|---|---|
| Day-old cooked rice | 3 cups cold |
| Eggs | 3 |
| Green onions | 3 stalks |
| Soy sauce | 1 tablespoon |
| White pepper | 1/4 teaspoon |
| Salt | 1/2 teaspoon |
| Cooking oil | 3 tablespoons |
| Sesame oil | 1/2 teaspoon |
Instructions
Step 1: Prep
Break up cold rice with your hands to separate the grains. Beat eggs with a pinch of salt. Slice green onions.
Step 2: Scramble Eggs
Heat 2 tablespoons oil in a wok over high heat. Add eggs and scramble until just set but still soft. Remove and set aside.
Step 3: Fry Rice
Add 1 tablespoon oil to the wok. Add rice and spread it flat against the wok surface. Let it sear undisturbed for 30 seconds. Toss and repeat 3-4 times. This creates the wok hei char.
Step 4: Combine
Add soy sauce around the edges of the wok. Toss to coat. Return eggs add white pepper and toss. Finish with sesame oil and green onions.
Pro Tips
- Day-old refrigerated rice is non-negotiable fresh rice is too sticky
- Break up rice clumps before cooking or you will get lumps
- High heat is essential low heat makes mushy fried rice
- Add soy sauce to the wok edge not directly on rice for better flavor
