How do you achieve Egg Fried Rice’s perfectly fluffy and separated texture? I’ve been making Egg Fried Rice for over 20 years now. It’s always a hit. Let me share with you all my secrets! You only need 5 minutes!
Egg Fried Rice Recipe
Serving: 4
Prep and cook time: 5 Minutes
For the fried rice:
3 cups overnight jasmine rice
2 tablespoons oil, separated
½ medium onion, thinly diced
½ cup peas
½ cup carrots, diced
½ cup corn kernels
3 large eggs, beaten
2 tablespoons scallions, thinly chopped
For the sauce:
Pinch of white pepper
2 tablespoons soy sauce
1 tablespoon oyster sauce
Egg Fried Rice Instructions
- In a bowl, mix together the white pepper, soy sauce, and oyster sauce.
- In another bowl, add the eggs and whisk.
- In the wok over high heat, add 1 tablespoon of oil. Followed by the onion, peas, carrots, and corn kernels. Stir fry until aromatic for about 30 seconds. Remove.
- In the wok over high heat, add 1 tablespoon of oil. Add the beaten eggs, and scramble until partially cooked.
- Transfer the overnight rice inside. Stir-fry until every grain of rice is separated for about 1 minute. (To get the smoky wok hei, make sure the heat is on the highest for the entire time.)
- Return the onion, peas, carrots, and corn kernels. And, pour the sauce inside. Mix everything together. Garnish with scallions and serve!
Notes:
- When making fried rice, using overnight rice is the key to achieving the perfect texture. The reason is that overnight rice has less moisture, which helps to separate each grain while stir-frying.
- I recommend using Jasmine rice because it’s less sticky and easier to work with compared to short-grain rice, which tends to clump together.
- The perfect ratio of rice to water for making fried rice is a 1 to 1 ratio.
