Chinese Egg Fried Rice
Chinese egg fried rice made with fluffy cold rice, softly scrambled eggs, and minimal seasoning. A classic, simple fried rice recipe focused on technique and clean flavor.
Equipment
- Large Skillet or Wok
- Spatula
- Small Bowl
Ingredients
Egg Fried Rice
- 3 cups cooked long-grain white rice cold, day-old preferred
- 3 large eggs lightly beaten
- 2 tbsp neutral oil divided
- 2 green onions thinly sliced
- 1 to 1 1/2 tbsp soy sauce optional, to taste
- salt to taste
- white pepper to taste
Instructions
- Break up cold rice so the grains are loose. Beat eggs lightly in a small bowl and slice green onions.
- Heat 1 tablespoon oil in a skillet over medium heat. Add eggs and gently scramble until just set and still soft. Transfer eggs to a plate.
- Add remaining oil to the skillet and increase heat to medium-high. Add rice, spread into an even layer, and let sit briefly before tossing.
- Fry rice 2 to 3 minutes until heated through. Add soy sauce if using, drizzling around the edges of the pan.
- Return eggs to the pan along with green onions. Season with salt and white pepper. Toss gently and serve immediately.
Notes
For a more traditional version, skip soy sauce and season only with salt and white pepper. Cold rice is essential for proper texture.