Egg Fried Rice
Ingredients
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- 2 tbsp peanut oil
- 3 eggs – beaten
- 3 cups jasmine rice – cooked and chilled
- 1 tbsp light soy sauce
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1/2 tsp MSG
- 4 scallions – thinly sliced
- 1/2 tsp toasted sesame oil
Instructions
1. Heat a wok or large skillet over high heat until very hot, 2–3 minutes, then add the peanut oil and swirl to coat.
2. Beat the eggs in a bowl, then pour into the hot wok. Scramble just to soft curds, 30–45 seconds, then immediately add the cold jasmine rice and stir-fry together, breaking up clumps, 2–3 minutes until the rice is hot and the grains separate.
3. Drizzle the light soy sauce around the sides of the wok so it sizzles in, then sprinkle in the salt, white pepper, and MSG. Stir-fry 1–2 minutes more until evenly seasoned and a few grains are lightly toasted.
4. Add the scallions and toss for 30 seconds until bright and fragrant. Remove from the heat and drizzle the toasted sesame oil over the rice.
5. Serve immediately while piping hot.
Egg Fried Rice is a quick, fragrant stir-fry of rice and softly set egg, seasoned just enough to let the grain’s aroma and the wok’s heat shine. The texture is dry and fluffy, with distinct grains, tender egg curds, and the freshness of scallion. Its appeal lies in balance: savory depth without heaviness, a hint of smokiness from high heat, and clean, comforting flavors that pair with nearly anything.
Rooted in Chinese home cooking and restaurants alike, egg fried rice is both a thrifty leftover transformation and a culinary showcase of wok technique. Variants span regions and households, from eggs coating every grain (“golden fried rice”) to soft-curd styles folded through at the end. Over time, the dish spread across East and Southeast Asia and into global kitchens, inspiring countless adaptations while the core idea—rice, egg, heat—remains central.