Egg Fried Rice
Lin Wei
@linweiwok
Prep
8 min
Cook
7 min
Total
15 min
Servings
4
Difficulty
Easy
Let's cook
Break up the rice
Work through the cold rice with wet hands until every clump is separated into individual grains. Cold day-old rice is essential — fresh rice steams and turns to porridge.
💡If you only have fresh rice, spread it on a tray and freeze for 30 minutes to dry the surface.
Scramble half the egg
Heat 1 tbsp oil in a wok over high heat. Pour in half the beaten egg, let it set for 10 seconds, then scramble into large soft curds. Remove while still slightly underdone.
Fry the aromatics
Add the remaining oil, then the scallion whites and garlic. Stir-fry 30 seconds until fragrant, then add the peas and carrots and cook 1 minute more.
Fry the rice
Add the rice and press it against the hot surface of the wok, then toss. Keep pressing and tossing for 3–4 minutes until the grains dance and pop and start to colour lightly.
💡Keep the heat at maximum the whole time. Low heat steams the rice instead of frying it.
Add the second egg
Push the rice to one side, pour the remaining beaten egg into the empty space, and stir it rapidly into the rice as it sets so it coats the grains in a thin golden film.
Season and finish
Add both soy sauces around the rim of the wok so they sizzle before hitting the rice. Toss with the sesame oil, white pepper, reserved scrambled egg, and scallion greens.
Cook this with Chef Pepe
Want hands-free help? Chef Pepe can read each step, set the pace, answer questions, and help with substitutions.
🎙️ Voice-guided cooking mode — coming in Phase 4. Text guidance available now via Chef Pepe.
📝 Tips, swaps, and make-ahead notes
The two-stage egg method is what separates restaurant fried rice from home fried rice — the first batch gives you tender curds, the second coats each grain. Add soy sauce around the edge of the pan rather than into the middle so it caramelises instead of pooling.
- •Add protein: Char siu, shrimp, or diced spam all work; cook them first and fold back in at the end.
- •Vegan: Omit the egg and add crumbled firm tofu fried until golden.
- •Do not crowd: Cook in two batches if your burner is weak — a lukewarm wok gives soggy rice every time.
Nutrition & Safety
Calories
396kcal
Protein
13g
Carbs
54g
Fat
14g
⚠️ Allergen & Safety Note
This recipe contains egg, soy and sesame. Nutritional values are estimates per serving and may vary based on the specific ingredients you use. If you have food allergies, please verify all ingredients before cooking.
AI-assisted content. Always verify instructions with trusted culinary sources.
Made by the Chew community
7,510 made thisDid you make this? Share what worked, what you changed, and a photo of your plate.
