Why You Will Love This Egg Fried Rice Recipe
Egg fried rice is the benchmark of Chinese cooking. It seems simple but mastering it separates good home cooks from great ones. This recipe delivers the elusive wok hei the smoky breath of the wok that gives restaurant fried rice its distinctive character using techniques adapted for the home kitchen.
Ingredients
| Ingredient | Amount |
|---|---|
| Day-old jasmine rice | 3 cups cooked |
| Eggs | 3 |
| Green onions finely sliced | 4 stalks |
| Garlic minced | 2 cloves |
| Light soy sauce | 1 tablespoon |
| White pepper | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Peanut oil | 3 tablespoons |
| Sesame oil | 1 teaspoon |
Step by Step Instructions
Step 1
The most important rule use day-old rice. Freshly cooked rice is too moist and will turn mushy. Spread cooked rice on a tray and refrigerate uncovered for at least 4 hours or overnight. Before cooking break up any clumps with your fingers.
Step 2
Beat the eggs in a bowl with a pinch of salt and white pepper. Heat your wok over high heat until it starts to smoke. Add 2 tablespoons of oil and swirl to coat.
Step 3
Pour in the beaten eggs. They will puff up immediately. Stir quickly to break them into small curds. When they are about 80 percent cooked about 20 seconds remove them from the wok and set aside.
Step 4
Add the remaining oil to the wok. Add minced garlic and the white parts of the green onions. Stir for 5 seconds then add all the rice. Press the rice against the wok surface and toss repeatedly. The key is to get every grain of rice contacting the hot surface. Keep tossing and pressing for about 2 minutes.
Step 5
Drizzle the soy sauce around the edges of the wok not directly onto the rice. This allows the sauce to caramelize instantly creating that smoky aroma. Toss to distribute evenly.
Step 6
Return the cooked eggs to the wok. Toss to combine breaking up any large egg pieces. Add white pepper remaining salt. Finish with a drizzle of sesame oil and the remaining green onions. Toss once more and serve immediately.
Pro Cooking Tips
- Day-old refrigerated rice is non-negotiable. Fresh rice contains too much surface moisture and will clump.
- High heat is essential. The rice needs to hit the hot wok surface to develop individual grains and smoky flavor.
- Use chopsticks to toss the rice for better control. A spatula tends to mash the grains.
- Drizzling soy sauce around the wok edge creates steam that caramelizes the sauce rather than making the rice soggy.
Serving Suggestions
Egg fried rice is a complete meal on its own but pairs beautifully with a simple egg drop soup or as a side to any stir-fry dish.
