Egg Fried Rice

Name: Egg Fried Rice
Prep time: 5 min
Cook time: 5 min
Yield: 2 to 3 servings
Cuisine: Chinese Menu
Ingredients: Cooked Jasmine Rice — 600g; Eggs — 4; Garlic — 1 tbsp; Spring Onions — 4; Oyster Sauce — 1 tbsp; Light Soy Sauce — 1 tbsp; Vegetable Oil — 3 tbsp

Egg Fried Rice (Dàn Chǎofàn) is the ultimate test of a chef’s skill. While it appears simple, it is a dish defined by the 'golden' balance between fluffy rice and silken egg. In its most classic form, it isn't a side dish meant to be buried under sauce—it is a fragrant, nutty, and savoury masterpiece intended to stand on its own.

Cuisines

Cooking Instructions

Preparation: 5 minutes
Cooking: 5 minutes

Servings: 2 to 3

Notes:

Long-grain rice varieties such as jasmine or basmati are ideal because they stay light and fluffy without turning gummy.

Preheating the wok thoroughly until smoking before adding oil prevents the rice and egg from sticking.

Drizzling the soy sauce down the hot side of the wok caramelises it instantly, imparting a smoky depth of flavour.

Prep Aromatics and Eggs
Beat the eggs in a bowl. Finely chop the spring onions, separating the white stems and green tops into two portions.

Heat the Wok
Place a wok over maximum heat. Tilt and rotate the wok in all directions for 30 to 60 seconds until smoking hot.

Sauté Aromatics and Eggs
Add 2 tablespoons of vegetable oil and swirl to coat the surface. Add the garlic and the white spring onion stems, stirring for a few seconds until fragrant. Pour in the beaten eggs and scramble until mostly set.

Stir-fry the Rice
Drizzle an extra tablespoon of oil around the edges of the wok and add the cooked jasmine rice. Use a spatula to break up any clumps and toss continuously until every grain is loose and separated.

Season and Finish
Add the oyster sauce, then drizzle the light soy sauce down the hot inner side of the wok. Toss rapidly over high heat to coat the rice evenly. Stir through the green spring onion tops, remove from heat, and serve hot.