Egg Fried Rice
About This Dish
This is probably the first thing I learned to cook, and honestly? It's still one of my favorites. There's something so satisfying about turning leftover rice into something delicious. The key is using day-old rice—fresh rice is too sticky and will turn into a mushy mess. When you get it right, each grain of rice is separate and coated in that savory, eggy goodness. It's simple, it's comforting, and it's the perfect way to use up that container of rice sitting in your fridge.
Flavors
Nutrition Information
Ingredients
- Day-old cooked rice
- Eggs
- Scallions
- Salt
- Light soy sauce
- Oil
Instructions
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1
Beat the eggs with a pinch of salt. You want them well-mixed but not over-beaten.
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2
Heat your wok or pan until it's really hot, then add oil. Pour in the eggs and immediately start scrambling them. Cook them until they're just set but still a bit soft—don't overcook them. Remove and set aside.
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3
Add a bit more oil to the pan, then add the rice. Use your spatula to break up any clumps and press down on the rice to separate the grains. This is important—you want each grain separate, not stuck together.
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4
Keep stir-frying on high heat, breaking up the rice as you go. You'll hear it start to pop and sizzle—that's when you know it's getting that nice texture.
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5
Add the scrambled eggs back in and continue stir-frying, breaking up the eggs as you go so they're distributed throughout the rice.
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6
Add light soy sauce and salt to taste. Toss everything together quickly.
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7
Add chopped scallions, give it one final toss, and serve immediately.
Cooking Tips
- Use day-old rice. Fresh rice is too moist and will turn into a sticky mess. If you don't have day-old rice, you can spread fresh rice on a baking sheet and let it dry out for a bit, but honestly? Just plan ahead and use yesterday's rice.
- High heat is crucial. You want the rice to get that nice texture, and that only happens when the pan is really hot. Don't be afraid to turn up the heat.
- Don't overcook the eggs. They should be soft and fluffy, not rubbery. Cook them quickly and remove them before they're fully set—they'll finish cooking when you add them back.
- Feel free to add other things—diced ham, frozen peas, carrots, whatever you have. Just add them after you've broken up the rice and before you add the eggs back.
Quick Summary
Scramble eggs until just set, then remove. Break up day-old rice in a hot pan, then add eggs back and stir-fry with soy sauce and scallions.
