Egg Fried Rice
蛋炒饭
Fluffy fried rice with scrambled egg, peas, and green onion. The best way to use leftover rice.
Serves 4
Prep 10 min
Cook 10 min
Ingredients
- 4 cups cooked rice, chilled
- 3 eggs, beaten
- 3 tablespoons vegetable oil, divided
- 1/2 cup frozen peas and carrots
- 3 green onions, sliced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- White pepper, to taste
Steps
Step 1. Break up any clumps in the cold rice with your hands. Use rice that was cooled quickly and kept in the refrigerator for no more than 1 to 2 days.
Step 2. Heat 1 tablespoon of the oil in a wok over medium-high heat. Scramble the eggs until just set, then remove them to a plate.
Step 3. Add the remaining oil and the garlic and stir for 15 seconds. Add the rice and stir-fry for 3 to 4 minutes, pressing and tossing so the grains separate and heat all the way through.
Step 4. Add the peas and carrots and stir-fry for 2 minutes. Stir in the soy sauce and salt.
Step 5. Return the eggs to the wok, add the green onions, and toss for 1 minute. Finish with the sesame oil and white pepper.
Where this recipe comes from
Yoribang Chinese recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Chinese home cooking. Shaoxing wine is a Chinese cooking wine (dry sherry works instead). Doubanjiang is fermented chili bean paste, and Sichuan peppercorns give a tingling, numbing heat. Light soy sauce adds salt, and dark soy sauce adds color. Most are sold at Asian grocery stores.