Egg Fried Rice

Ingredients

• 360 g (3 cups)cooked leftover rice
• 2large eggs
• ½ tsp, dividedsalt
• A dashground pepper
• 30 ml (2 tbsp)cooking oil
• 3scallions or spring onions, chopped
• 15 ml (1 tbsp)light soy sauce

Instructions

1. 1

   Separate the rice

   Break up the leftover rice in a pan with a turner, separating the grains. You can also do this as you stir-fry, but preparing it first can make the process easier.

2. 2

   Whisk the eggs

   Beat the eggs with a small pinch of the salt.

3. 3

   Heat the wok

   Heat the wok until it is very hot and smoky. Add the oil and swirl it around to coat the surface.

4. 4

   Fry the eggs

   Pour in the beaten eggs and leave them for 2–3 seconds. Break them up with chopsticks or a turner.

5. 5

   Add the rice

   Tip in the rice. Use the turner to press and move the grains until they begin to pop up.

6. 6

   Season the rice

   Add the remaining salt and the pepper, then pour the soy sauce around the edge of the wok. Mix briefly.

7. 7

   Finish with scallions

   Stir in the chopped scallions or spring onions and stir-fry briefly. Serve hot.

What is egg fried rice?

Egg fried rice is a familiar Chinese dish in which cooked rice is stir-fried with egg and seasonings. It can be served on its own or alongside other dishes.

This simple version keeps the ingredient list short and uses leftover rice, which is easy to separate and stir-fry. Egg, light soy sauce and scallions bring savoury flavour without a complicated sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 512 calories, 13g protein, 69g carbs, 20g fat.

The rice supplies most of the carbohydrates, while the cooking oil contributes much of the fat. Eggs provide protein, with smaller contributions from the rice and seasonings; serve with vegetables for a more varied plate.

Why leftover rice works

Rice grains: leftover cooked rice is the starting point here, and separating the grains before frying helps them move freely in the wok.

Freshly cooked rice: the method specifically calls for leftover rice. If the grains are clumped, break them up with the turner before adding them to the eggs.

Get the wok hot

High heat: the method calls for heating the wok until smoky before adding oil. Swirling the oil coats the surface for frying.

Work carefully: a very hot wok needs your attention, so have the prepared rice, beaten eggs and seasonings ready to add.

Keep the eggs tender

Brief pause: let the beaten egg sit in the wok for 2–3 seconds before breaking it up. The recipe uses chopsticks or a turner for this step.

Small pieces: break the egg into pieces, then add the rice and keep it moving so the egg and grains mix together.

Season in stages

Salt: divide the ½ teaspoon, using a small pinch with the eggs and the remainder with the rice.

Soy sauce: pour it around the edge of the wok, then mix briefly so it spreads through the rice. Add the chopped scallions at the end and stir-fry quickly.

Serve it hot

Timing: the recipe gives a total time of 10 minutes, so it helps to prepare the rice, eggs and scallions before heating the wok.

Pairing: serve the rice as a main or alongside a Chinese-style meal. Its mild, savoury flavour goes well with vegetables or other stir-fried dishes.

Recipe notes & tips

• Break up the leftover rice before heating the wok so the grains are ready to fry.
• Whisk the eggs with only a small pinch of the divided salt.
• Wait until the wok is very hot before adding the oil.
• Swirl the oil around the wok to coat its surface.
• Have the soy sauce and chopped scallions ready before you start frying.
• Stir in the scallions briefly at the end and serve the rice hot.

Variations

• Add vegetables: stir-fry finely chopped vegetables with the rice until heated through.
• Use sesame oil: replace some of the cooking oil with sesame oil for a toasted aroma.
• Add garlic: briefly fry chopped garlic in the oil before adding the eggs.
• Make it spicy: add chilli with the salt and pepper.
• Add extra greens: stir in more chopped scallions just before serving.

Common mistakes to avoid

• Clumped rice: separate the grains with a turner before frying.
• Cool wok: wait until the wok is very hot and smoky before adding oil.
• Uncoated surface: swirl the oil around the wok before adding the eggs.
• Overcooked eggs: leave them for just 2–3 seconds before breaking them up.
• Soy sauce in one spot: pour it around the wok edge and mix it through briefly.
• Scallions cooked too long: add them at the end and stir-fry quickly.

How to store

Cool leftovers promptly and store them in a sealed container in the fridge; use within 1 day. Reheat until steaming hot throughout, adding a little oil to the pan if needed.

Frequently asked questions