Use overnight rice: Rice that has been refrigerated overnight dries slightly, which helps the grains stay separated during stir-frying and prevents the fried rice from becoming mushy.
If using fresh rice: Spread the freshly cooked rice out on a plate or tray and let it cool and air-dry for about 30 minutes before cooking. This helps remove excess moisture so the grains separate more easily.
Separate the scallions: Cook the white parts of the scallions first to flavor the oil, then add the green parts at the end to keep their color bright and their flavor fresh.
Use high-smoking-point oil: Oils such as avocado, grapeseed, or peanut oil work best for fried rice because they can handle high heat without burning.
Break up rice clumps: Use the back of your spatula to gently press and separate any rice clumps so the grains cook evenly.
Cook over high heat: High heat helps toast each grain of rice and creates the light smoky aroma known as wok hei.
Make it your own: This basic egg fried rice can easily be turned into shrimp fried rice, chicken fried rice, vegetable fried rice, or even kimchi fried rice by adding your favorite ingredients.
3-Min Egg Fried Rice Recipe
3-Minute Egg Fried Rice is a quick and comforting Chinese fried rice made with eggs, scallions, and overnight jasmine rice, stir-fried over high heat for fluffy grains and bold flavor.
Ingredients
- 3 cups overnight jasmine rice
- 4 large eggs
- 2 tablespoons cooking oil, high-smoking-point
- Pinch of white pepper
- 1 tablespoon soy sauce
- 3 stalks scallions, separated into white and green parts
Instructions
- To prepare the ingredients, cut the scallions by separating the white and green parts. Slice the white parts into ½-inch pieces and thinly slice the green parts. In a bowl, crack the eggs and lightly beat them.
- To make the scallion oil, in a wok over medium heat, add the cooking oil and the white parts of the scallions. Stir-fry for about 20 seconds until fragrant, then remove the scallions and set them aside, leaving the flavored oil in the wok.
- To scramble the eggs, increase the heat to high. Pour the beaten eggs into the wok and scramble until about halfway cooked.
- To stir-fry the rice, add the overnight rice to the wok and stir-fry, breaking up any clumps and tossing until the grains are separated. Season with soy sauce and white pepper and continue stir-frying until the rice is heated through and evenly coated.
- To finish the fried rice, return the cooked scallions to the wok and add the green parts of the scallions. Toss briefly and serve immediately.