Description
Nostalgic Chinese comfort classic Egg Fried Rice brings sizzling wok-tossed goodness to your kitchen with golden scrambled eggs dancing through fragrant jasmine rice. Simple ingredients merge into a quick, satisfying meal that connects home cooks with traditional Asian culinary magic.
Ingredients
Scale
Main Ingredients:
- 4 large eggs, beaten
- 2 cups cooked jasmine rice (cold, day-old rice works best)
Seasonings:
- 2.5 tablespoons regular soy sauce (not dark soy sauce)
- 0.5 tablespoons sesame oil
Cooking Ingredients:
- 2 tablespoons vegetable oil (or any neutral oil)
- 1 green onion, finely chopped
Instructions
- Prepare a sizzling wok or spacious skillet over medium-high temperature, allowing the vegetable oil to shimmer and release its fragrant essence.
- Gently cascade beaten eggs into the heated oil, swirling and scrambling them with swift, deliberate motions to create soft, silky curds that remain luxuriously moist.
- Introduce the pre-cooked jasmine rice into the egg landscape, carefully separating any compacted grains and intertwining them with the delicate egg fragments.
- Create a small clearing within the rice mixture, then deposit additional oil and sprinkle chopped green onions into this designated zone, gradually integrating them throughout the entire dish.
- Elegantly drizzle soy sauce and sesame oil along the pan’s perimeter, meticulously tossing the ingredients to ensure each rice grain absorbs the rich, umami-laden seasoning and develops a golden-brown complexion.
- Transfer the aromatic creation to a serving vessel, presenting a vibrant and steaming plate of egg fried rice that beckons to be savored immediately, either as a standalone delight or accompanied by complementary proteins and stir-fries.
Notes
- Choose day-old cold rice for the best texture and to prevent soggy fried rice.
- Pat cooked rice dry with paper towels to remove excess moisture before frying.
- Use high heat and a wide pan or wok to achieve that signature crispy, slightly charred rice effect.
- If you’re dairy-free or have egg allergies, substitute beaten eggs with tofu scramble or skip the eggs entirely for a vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 300mg