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Egg Fried Rice

Egg Fried Rice

Fluffy, high-heat fried rice with golden scrambled eggs, aromatic garlic and soy sauce, delivering savory, restaurant-style flavor.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups cooked Long-Grain Jasmine Rice
  • 2 tbsp Peanut Oil
  • 3 large Eggs
  • 2 Garlic Cloves
  • 3 Spring Onions
  • 2 tbsp Light Soy Sauce
  • 1/2 tsp White Pepper
  • 1/2 tsp Salt
  • 1 tsp Toasted Sesame Oil

Equipment

  • Wok
  • Wide Spatula
  • Mixing bowl

Method
 

  1. Break up the cold rice with clean hands to remove clumps for fluffy grains.
  2. Heat the wok over high heat until faint smoke appears. Add peanut oil and swirl to coat.
  3. Pour in the beaten eggs and scramble quickly until just set. Push them to one side.
  4. Add garlic and spring onion whites. Stir for 10 seconds until fragrant.
  5. Add the rice, spread evenly, and let it sit 20 seconds to sear slightly.
  6. Toss rice with eggs and aromatics, stir-frying for 2 minutes until hot and dry.
  7. Add light soy sauce, salt, and white pepper. Toss to coat evenly.
  8. Finish with sesame oil and spring onion greens, then remove from heat immediately.

Notes

Using day-old, cold rice ensures each grain stays separate and avoids mushy texture.