Fried Rice
Golden egg fried rice with distinct grains, simple yet incredibly delicious, a classic staple of Chinese cuisine.
Ingredients
6 items- Day-old cooked rice 400g (about 2 large bowls)
- Eggs 3
- Scallions 2
- Salt 1 teaspoon (5g)
- Light soy sauce 1 tablespoon (15ml)
- Cooking oil 2 tablespoons (30ml)
Nutrition
Steps （7 steps）
Take out the day-old rice and gently break it apart with your hands or a rice paddle to separate the grains.
Wash and chop the scallions; beat eggs in a bowl with a pinch of salt, whisk for about 30 seconds until frothy.
Heat the wok over medium heat, add 1 tbsp oil, swirl to coat. Turn to high heat, pour in eggs and scramble quickly for 20 seconds until just set; transfer out.
Add another 1 tbsp oil to the wok over high heat. Add the rice, stir-fry and press down any clumps, cook for 2 minutes until rice is hot and grains are separated.
Return the scrambled eggs to the wok and toss with rice over high heat for 1 minute to combine well.
Drizzle soy sauce along the side of the wok and stir quickly to color the rice evenly. Adjust salt to taste, stir-fry for 30 seconds.
Sprinkle chopped scallions, stir-fry for a few seconds until fragrant, then immediately turn off heat and serve.
Tips
Using day-old rice ensures drier grains for better texture. Scramble eggs first and set aside to keep them fluffy. Always use high heat for that characteristic smoky 'wok hei'.
You May Also Like
More recipes you might enjoy
Hong Shao Rou (Red Braised Pork Belly)
Hong Shao Rou is a classic Chinese comfort food. Pork belly is slow-braised with caramelized sugar and soy sauce until meltingly tender. The meat turns a rich red color and is coated in a thick, savory-sweet glaze that pairs perfectly with steamed rice. It's a dish that warms the soul.
Mooncake
Mooncakes are essential traditional pastries for the Mid-Autumn Festival, with a thin, tender crust and rich, smooth filling. Making them at home adds warmth to the celebration; the golden crust, dense lotus seed paste, and savory egg yolk create an unforgettable taste.
Zongzi (Sticky Rice Dumplings)
Traditional Chinese zongzi, sticky rice filled with marinated pork belly and salted duck egg yolks, boiled until tender and fragrant with bamboo leaf aroma. A must-have for Dragon Boat Festival, also a savory treat anytime.
Pan-fried Pork Buns (Sheng Jian Bao)
Soft and fluffy top with a crispy golden bottom, these Shanghai-style pan-fried pork buns burst with savory juice when you bite into them. A beloved breakfast classic and street food favorite.