🍳 Egg Fried Rice
Egg fried rice is day-old rice stir-fried over high heat with scrambled egg and scallions, seasoned with soy sauce and finished with a few drops of sesame oil. Good versions have separate, slightly charred grains and soft curds of egg. It is served as a side to stir-fries or eaten on its own as a quick meal.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g cooked rice, chilled
- 3 eggs, beaten
- 4 scallions, sliced
- 1.5 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp vegetable oil
- Salt and white pepper
Method
- Heat a wok until very hot, add the vegetable oil and scramble the eggs until just set; push them aside.
- Add the rice and toss, breaking up clumps, until hot and lightly toasted.
- Mix the egg back in, then add the soy sauce and white pepper.
- Toss in the scallions, drizzle with sesame oil and serve.
How to make it lighter
- Measure the oil: 1 tbsp for two servings is enough in a hot non-stick wok.
- Bulk it up with peas, carrots or other vegetables so each plate has less rice.
- Use reduced-sodium soy sauce and add egg whites for more protein.
History
Frying leftover cooked rice is an old practice in Chinese home cooking, and Yangzhou in Jiangsu is often associated with a famous richer style of fried rice. The plain egg version is now eaten across China and in Chinese restaurants worldwide.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →