Egg fried rice

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The trick is cold cooked rice and a hot pan. Use leftover rice from the day before.

Egg fried rice

Light, fluffy egg fried rice made properly with cold rice.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 2 servings

Course: Side Dish

Cuisine: Chinese

Calories: 464

Ingredients Method Notes

Ingredients

  

• 300 g cooked cold rice
• 2 eggs, beaten
• 2 tbsp vegetable oil
• 2 spring onions, sliced
• 100 g frozen peas
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1 pinch white pepper

Method

 

1. Heat half the oil and scramble the eggs, then set aside.
2. Add the rest of the oil and fry the rice over a high heat for 3 minutes.
3. Add the peas and spring onion and stir through.
4. Season with soy and white pepper, fold the egg back in and finish with sesame oil.

Notes

Nutrition figures are an estimate worked out from the ingredient list. Values will shift with brands, cuts and how much frying oil is taken up.

Why this recipe works

Cold rice is the non-negotiable. Freshly cooked rice has too much moisture and steams in the pan instead of frying. Day-old rice from the fridge has dried out just enough to take on heat and colour.

Tips for the best egg fried rice

• Use a very hot wok or non-stick pan. The rice needs to fry, not steam.
• Break up any clumps in the cold rice before it goes in.
• Scramble the egg separately and fold it back in at the end so it stays in distinct pieces.
• Keep the soy light. This should taste clean and rice-forward, not salty.

Swaps and variations

• Add shrimp: stir in cooked prawns with the peas.
• Char siu fried rice: fold in sliced char siu pork instead of peas.
• Vegan: leave out the egg or use a scrambled tofu instead.

Make ahead and storage

Cook a big batch of rice the day before, cool it quickly and refrigerate. Fried rice is best eaten right away but keeps in the fridge for two days. Reheat in a hot pan with a drop of oil rather than the microwave.

What to serve with egg fried rice

Serve as a side with crispy chilli beef, black bean sauce dishes or any saucy stir-fry. It also works as a quick standalone meal with a fried egg on top.

Frequently asked questions

Can I use long-grain rice?

Yes. Jasmine or Thai fragrant rice is traditional, but long-grain works fine. Basmati dries out well in the fridge and fries cleanly.

Why is my fried rice clumping?

Either the rice was too warm and moist, or the pan was not hot enough. Make sure the rice is fridge-cold and your pan is properly hot before it goes in.

Can I use frozen rice?

Yes. Frozen cooked rice, defrosted or used from frozen in the pan, works as well as cold leftover rice.

Read next

Buyers guidesBest rice cooker in the UKKitchen basicsHow to season a wokRecipesSpecial fried rice

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• Rice cooker. Cook the rice ahead so it is cold and dry for frying.
• Light soy sauce. Seasons the rice.