Description
Follow these steps to make restaurant-style egg fried rice using day-old rice for a fluffy, flavorful result.
Ingredients
Scale
- 3 cups cold, day-old cooked white rice
- 4 large eggs
- 2 tablespoons neutral cooking oil, divided
- 1/2 cup frozen peas and carrots mix
- 2 green onions, thinly sliced, white and green parts separated
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
Instructions
- Lightly beat the eggs in a small bowl. Set aside.
- Heat 1 tablespoon of oil in a wok or large skillet over high heat until shimmering. Add the beaten eggs and quickly scramble them until just set but still slightly moist. Remove the eggs from the wok and set aside.
- Add the remaining 1 tablespoon of oil to the hot wok. Add the white parts of the green onions and the peas and carrots. Stir-fry for 1 minute until heated through.
- Add the cold rice to the wok. Break up any clumps with your spatula. Stir-fry vigorously for 3 to 4 minutes, pressing the rice against the hot surface to ensure it heats evenly and dries out slightly. This high heat prevents mushiness.
- Push the rice to one side of the wok. Pour the soy sauce into the cleared space and let it sizzle for a few seconds before mixing it into the rice.
- Return the scrambled eggs to the wok. Add the sesame oil and white pepper. Toss everything together quickly for 1 minute until well combined and heated through.
- Stir in the green parts of the green onions just before serving.
Notes
- Use cold, day-old rice; fresh rice contains too much moisture and will result in mushy fried rice.
- Cook over high heat throughout the process to achieve a slightly dry texture, similar to restaurant versions.
- Do not overcrowd the pan; cook in batches if necessary to maintain high heat.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3
- Sodium: 650
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 3
- Protein: 17
- Cholesterol: 250