Making Classic Egg Fried Rice
This is a rhythm-based dish. Once the pan is hot, the process moves quickly, so have everything chopped and sitting by the stove before you strike a match.
Cold rice is non-negotiable.
Freshly cooked, steaming rice contains too much moisture and will clump. Use leftovers from the fridge or spread warm rice on a baking sheet to dry out for an hour.
- Carbon steel wok or heavy cast-iron skillet
- Wide spatula
- Small bowl for whisking
What goes in.
- 3 cupsday-old cooked jasmine or long-grain white rice
- 3large eggs, lightly beaten
- 2 tbspneutral oil, such as grapeseed or canola
- 2scallions, thinly sliced
- 1 tbspsoy sauce
- 0.5 tsptoasted sesame oil
- pinchwhite pepper
Keep the pan smoking
The oil must ripple and shimmer before the rice touches the metal. If the pan temperature drops, the rice will absorb the oil rather than frying in it.
The method.
Scramble the eggs
Heat one tablespoon of oil in the wok over high heat. Pour in the eggs. Move them constantly until just set but still moist. Remove from the pan immediately.
Toast the rice
Add the remaining oil to the pan. Toss in the cold rice, breaking up any large clumps with the edge of your spatula. Fry until the grains bounce slightly against the metal.
Season
Drizzle the soy sauce around the outer edge of the pan so it hits the hot metal and caramelizes before hitting the rice. Add the white pepper and sesame oil.
Combine
Return the eggs to the pan. Fold in the scallions. Toss for thirty seconds until everything is uniformly coated and steaming.
Other turns to take.
Protein-heavy
Add diced roast pork or cooked shrimp during the final toss.
Vegetable crunch
Fold in a handful of finely diced carrots or frozen peas when the rice is halfway through frying.
When it doesn't go to plan.
Use your fingers to break up big rice clumps before they hit the pan.
Don't over-salt; the soy sauce and residual starch are usually enough.
If the rice sticks, add a tiny splash of water to steam the grains free, then turn the heat up to evaporate the moisture.
The ones that keep coming up.
Can I use brown rice?
Yes, though the texture will be nuttier and slightly chewier. It requires the same 'dry' treatment as white rice.
Why does my rice turn out mushy?
You likely used too much oil or the pan wasn't hot enough. It could also be that the rice was too fresh and contained excess moisture.