Golden Fried Rice

Ingredients

• 570 g (3 cups)cooked white rice, chilled overnight
• 5 largeegg yolks
• 1/8 teaspoon (about 0.6 g)ground turmeric
• 3/4 teaspoonchicken bouillon
• 1/2 teaspoonsesame oil
• 1/8 teaspoonwhite pepper powder (or black pepper)
• 1/2 teaspoon, plus more to tastekosher salt
• A few generous drizzles, plus more as neededvegetable oil
• 2spring onions, sliced, green and white parts separated
• 75 g (1/2 cup)sliced Chinese cured sausage (optional, or your preferred protein)

Instructions

1. 1

   Coat the rice

   Use your hands to break up the rice in a bowl and separate the grains. Mix in the egg yolks, turmeric, chicken bouillon, sesame oil, white pepper and salt, then set aside.

2. 2

   Cook the sausage

   Heat a large wok or frying pan over high heat. When hot, add a few generous drizzles of oil, then cook the sliced Chinese sausage, or your chosen protein, until cooked through. Remove it from the pan or push it to one side.

3. 3

   Fry the rice

   Add more oil to the pan, then stir in the white parts of the spring onions and cook for 10 seconds. Add the coated rice and stir-fry for about 2 to 3 minutes, until the yolks are cooked. Add more salt if needed.

4. 4

   Garnish and serve

   Serve the rice topped with the green parts of the spring onions.

What is golden fried rice?

Fried rice is a familiar way to turn cooked rice into a quick, savoury meal, with many versions across Asian cuisines. This one gets its golden coating from egg yolks and a small amount of turmeric.

Chilled rice, seasoned before it hits the pan, helps the yolk cling to the grains. Sausage and spring onions add savoury depth and a fresh finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 381 calories, 10g protein, 35g carbs, 22g fat.

The rice provides most of the carbohydrates, while the egg yolks, sesame oil and cooking oil contribute much of the fat; the yolks and optional sausage provide protein. To round out the plate, serve it with a portion of vegetables.

Why use chilled rice?

Rice chilled overnight is firmer and easier to separate than freshly cooked rice, so it is less likely to clump as you stir-fry it. Break up any compacted patches by hand before mixing in the seasoning.

Keep the rice refrigerated until you are ready to use it, and add it to the hot pan promptly.

The yolk coating

Even coating: mix the yolks and seasonings through the separated grains so there are no large clumps of egg. The turmeric contributes colour, while the yolks give the rice its coating.

Gentle seasoning: bouillon, salt and pepper are mixed in before frying. Taste at the end before adding extra salt, as the sausage and bouillon can already be savoury.

Use a properly hot pan

High heat: let the wok or frying pan heat before adding the oil and sausage. A hot surface helps the ingredients fry rather than sit and soften.

In batches: if your pan is small, cook the rice in batches so it has room to move. Keep the sausage to one side or take it out while you add the rice.

Watch the short cooking time

Spring onions first: the white parts need only 10 seconds in the pan before the rice goes in. This gives them a brief start without letting them burn.

Rice next: stir-fry for about 2 to 3 minutes, until the yolks are cooked and the rice is hot. Keep stirring so the coating cooks evenly.

Choose a protein

Chinese cured sausage is optional, and the recipe also allows for a protein of your choice. Cook that protein through in the pan before moving it aside or taking it out.

Finish with the green spring onion tops for a fresh contrast to the rich, seasoned rice. Serve on its own or alongside a simple vegetable dish.

Recipe notes & tips

• Separate the chilled rice by hand before adding the egg yolks.
• Have the coated rice and sliced spring onions ready before heating the pan.
• Use a large wok or frying pan to give the rice room to stir-fry.
• Cook the white spring onion parts for just 10 seconds before adding the rice.
• Taste before adding extra salt, especially if using cured sausage.

Variations

• Skip the sausage: leave it out for a simple egg-yolk fried rice.
• Swap the protein: use another preferred protein and cook it through before adding the rice.
• Use black pepper: replace the white pepper with black pepper as suggested in the recipe.
• Add more spring onion: increase the garnish for a stronger fresh onion finish.

Common mistakes to avoid

• Using clumped rice: separate the chilled grains by hand before mixing in the yolks.
• Crowding a small pan: fry in batches so the rice can move around the pan.
• Adding the rice too soon: wait until the pan is hot before cooking the sausage and aromatics.
• Overcooking the spring onions: give the white parts only 10 seconds before adding the rice.
• Salting too early: taste the finished rice before adding more, since the bouillon and sausage are savoury.

How to store

Refrigerate leftovers promptly in a covered container and use within 3 to 4 days. Reheat until steaming hot, stirring in a pan over medium heat; add a little oil if the rice seems dry.

Frequently asked questions