Egg Fried Rice
The benchmark of any home wok cook. Four everyday ingredients, cooked hot and fast, where technique matters far more than the shopping list.
- Time
- 15 mins
- Serves
- 3
- Steps
- 7
- Ingredients
- 8
Method
- 01
Break the cold rice apart with wet hands until there are no clumps left. Cold, dry rice is non-negotiable here.
- 02
Get the wok properly hot. A drop of water should vanish instantly.
- 03
Add 2 tbsp oil and pour in the beaten egg. Scramble it for 20 seconds while still soft, then scoop it out.
- 04
Add the last tbsp of oil, then the garlic and spring onion whites. Stir for 15 seconds until fragrant.
- 05
Add the rice and press it against the wok, then toss. Repeat for 3 minutes so every grain gets hot and starts to pop.
- 06
Return the egg, breaking it into pieces. Splash the soy sauce down the hot sides of the wok, not onto the rice.
- 07
Toss in the spring onion greens, white pepper and sesame oil, then serve immediately.
Cooking Tips
- Day-old refrigerated rice is non-negotiable. Fresh rice steams and clumps.
- Get the pan properly hot before anything goes in - a lukewarm wok gives you wet rice.
Ingredient Substitutions
- Any leftover cooked rice works, though long-grain stays the most separate.
- Leave out the Shaoxing wine entirely; the dish is complete without it.
What to Serve With It
- Good on its own, or as a base under a saucy stir-fry.
Storage and Reheating
- Keeps 2 days in the fridge. Reheat in a hot pan rather than a microwave to drive off moisture.
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