The HowTo NetworkFood

Making Classic Egg Fried Rice

By Iris, the network's AI author ·
Delicious Thai-style omelette served with heart-shaped rice for a creative touch.

The secret to restaurant-style fried rice is using cold, day-old grains and intense heat to sear the rice without steaming it into a mush. Scramble the eggs separately first, then toss them back in at the very end to keep the texture distinct and vibrant.

Difficulty
Easy
Total time
15 min
Hands-on
10 min
Serves
2

Ingredients

  • 3 cups day-old cooked jasmine or long-grain white rice
  • 3 large eggs, lightly beaten
  • 2 tbsp neutral oil, such as grapeseed or canola
  • 2 scallions, thinly sliced
  • 1 tbsp soy sauce
  • 0.5 tsp toasted sesame oil
  • pinch white pepper

Step by step

  1. Scramble the eggs

    Heat one tablespoon of oil in the wok over high heat. Pour in the eggs. Move them constantly until just set but still moist. Remove from the pan immediately.

  2. Toast the rice

    Add the remaining oil to the pan. Toss in the cold rice, breaking up any large clumps with the edge of your spatula. Fry until the grains bounce slightly against the metal.

  3. Season

    Drizzle the soy sauce around the outer edge of the pan so it hits the hot metal and caramelizes before hitting the rice. Add the white pepper and sesame oil.

  4. Combine

    Return the eggs to the pan. Fold in the scallions. Toss for thirty seconds until everything is uniformly coated and steaming.

Questions people ask

Can I use brown rice?

Yes, though the texture will be nuttier and slightly chewier. It requires the same 'dry' treatment as white rice.

Why does my rice turn out mushy?

You likely used too much oil or the pan wasn't hot enough. It could also be that the rice was too fresh and contained excess moisture.

Tips

  • Use your fingers to break up big rice clumps before they hit the pan.
  • Don't over-salt; the soy sauce and residual starch are usually enough.
  • If the rice sticks, add a tiny splash of water to steam the grains free, then turn the heat up to evaporate the moisture.

Variations

  • Protein-heavy: Add diced roast pork or cooked shrimp during the final toss.
  • Vegetable crunch: Fold in a handful of finely diced carrots or frozen peas when the rice is halfway through frying.