Egg Fried Rice Recipe

Name: Egg Fried Rice Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 3 servings
Ingredients: 4 cups cooked white rice, cold, preferably day-old; 3 large eggs, beaten; 4 whole scallions, sliced, whites and greens separated; 2 cloves garlic, minced; 2 tbsp soy sauce; 1 tsp toasted sesame oil; 1/2 tsp salt; 1/4 tsp white pepper; 3 tbsp neutral oil

Fast, restaurant-style egg fried rice made with day-old rice, scrambled egg, and scallions, tossed hard and fast in a hot wok for separate, lightly crisped — Photo by Nano Erdozain on Pexels

Cold, day-old rice has had time to dry out and firm up, so the grains separate and fry rather than clumping into a sticky mass, and cooking the egg first and setting it aside keeps it from turning rubbery by the time the rice is done.

Prep: 5 min
Cook: 10 min
Total: 15 min
Servings: 3

Ingredients

Servings3

4 cups cooked white rice, cold, preferably day-old
3 large eggs, beaten
4 whole scallions, sliced, whites and greens separated
2 cloves garlic, minced
2 tbsp soy sauce
1 tsp toasted sesame oil
1/2 tsp salt
1/4 tsp white pepper
3 tbsp neutral oil

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Instructions

1Break up the cold rice with your hands, separating any large clumps.
2Heat 1 tablespoon oil in a wok over high heat, pour in the beaten eggs, and scramble until just set but still soft; remove to a plate.
3Add the remaining oil to the wok, then the scallion whites and garlic, and stir-fry 15 seconds until fragrant.
4Add the rice and toss constantly, breaking up any remaining clumps, until every grain is coated in oil and heated through, 3-4 minutes.
5Push the rice to one side, drizzle the soy sauce onto the empty side of the pan so it sizzles, then toss it through the rice.
6Return the scrambled egg to the wok, breaking it into small pieces as you fold it through.
7Season with salt, white pepper, and sesame oil, toss in the scallion greens, and serve immediately.

Tips & variations

No day-old rice? Spread freshly cooked rice on a tray and refrigerate uncovered for 30-60 minutes to dry it out before frying.
Add diced ham, char siu, shrimp, or leftover roast chicken along with the garlic for a heartier version.
Frozen peas and diced carrot, added with the garlic, turn this into a simple vegetable fried rice.

Storage & reheating

Refrigerate up to 3 days in an airtight container. Reheat in a hot skillet with a small splash of oil to re-crisp the grains; microwaving softens the texture.

Nutrition

A carb-forward dish with moderate protein from the eggs; light on fat beyond the cooking and finishing oils.

Tips from the Tulo kitchen

Keep the heat high and keep tossing, this dish is meant to move fast, a low flame just steams the rice instead of frying it.
A wok isn't required, a large, well-seasoned skillet gets close enough as long as it's hot before the rice goes in.

FAQ

Why does fried rice need to be made with cold, old rice?

Freshly cooked rice holds too much moisture, so it steams and clumps instead of frying into separate grains. Rice that's been refrigerated overnight loses excess moisture and firms up, which fries much better.

Can I use brown rice instead of white?

Yes, day-old brown rice fries well and adds a chewier texture and nuttier flavor, though the dish moves further from the classic version.

What's the best pan if I don't have a wok?

A wide, heavy skillet or a cast iron pan works well, the key is a large surface area and a hot enough pan that the rice fries rather than steams.