Classic Chinese Egg Fried Rice

This Chinese Egg Fried Rice is a timeless favorite that brings comfort and quick satisfaction to any meal. It delights with its fluffy grains, savory notes, and subtle bursts of fresh aromatics, making it both an easy weekday go-to and a crowd-pleaser.

I first made this dish after discovering leftover rice in my fridge and was amazed at how a few ingredients transformed it into a flavorful, comforting meal that felt anything but leftover. It quickly became my favorite way to use up rice while enjoying a satisfying dish.

Ingredients You Need

• Three cups of cooked jasmine rice: that is day-old to ensure dryness and the perfect fluffy texture fresh, cold rice works best to avoid mushiness
• Three large eggs: to add richness and protein providing a silky texture throughout
• Three tablespoons of vegetable oil: which is neutral enough to stir fry without overpowering the other flavors
• Two tablespoons of soy sauce: for savory umami seasoning choose a good quality soy sauce for depth
• One teaspoon of sesame oil: to finish adding that unmistakable nutty aroma
• Three spring onions: separated into whites and greens so you get both a mellow base and fresh garnish
• Two cloves of garlic: minced finely to release sulfurous, fragrant notes
• One teaspoon of freshly grated ginger: for a subtle spicy warmth
• Salt and white pepper: for gentle seasoning allowing the other flavors to shine
• One cup of frozen peas and carrots: optional but adds color, sweetness, and a tender crunch

Detailed Cooking Directions

Build The Rice Foundation:

Begin by breaking up the chilled day-old jasmine rice into loose grains with your hands or a fork to prevent clumping. Having separated the spring onions whites from the greens, mince the garlic and grate the fresh ginger. These preparations speed up the cooking process and ensure even flavor distribution.

Cook The Eggs:

Heat one tablespoon of vegetable oil in a hot wok or large skillet. Beat the eggs lightly and pour them into the pan, swirling gently to form a thin omelet. Once cooked through, transfer the eggs to a plate and slice them into thin strips or small pieces, setting them aside for adding later.

Sauté Aromatics:

Using the wok still hot, add another tablespoon of vegetable oil and toss in the minced garlic, grated ginger, and the white parts of the spring onions. Stir-fry quickly until fragrant but not browned, about 30 seconds. This step infuses your oil with essential aromas that flavor the whole dish.

Toss The Rice:

Add the loosened rice to the wok and turn up the heat to high. Use a spatula or wooden spoon to toss and stir the rice continuously, coating it evenly with the flavored oil and aromatics to prevent sticking. This step encourages the slight toasting of rice grains, enhancing the texture and flavor.

Add Vegetables:

If you are using frozen peas and carrots, add them now. Stir well to combine so the vegetables start to warm through and integrate their sweetness and color into the rice.

Combine Eggs And Season:

Return the cooked egg pieces to the wok. Pour in the soy sauce and drizzle the sesame oil while stirring everything together to balance the flavors. Season carefully with salt and white pepper to taste, remembering that soy sauce already brings saltiness.

Garnish And Serve:

Scatter the green parts of the spring onions on top, giving the rice a fresh burst of color and freshness when served immediately while still hot.

Smart Storage Tips Store any leftovers in an airtight container in the fridge for up to two days. When reheating, sprinkle a few drops of water over the rice and cover with a microwave-safe lid or damp towel to retain moisture and prevent drying out. You can also warm it gently in a skillet with a little oil or vegetable broth to refresh the texture.

Ingredient Variations

Swap out frozen peas and carrots for bell peppers, corn, or chopped baby corn for added crunch and color. Add scrambled tofu or diced cooked chicken breast for extra protein and to transform it into a fuller meal. Experiment with replacing soy sauce with tamari or coconut aminos for a gluten-free or lower-sodium option without losing much flavor.

Perfect Pairing Ideas

Serve alongside sautéed greens like bok choy or Chinese broccoli with garlic for a balanced meal full of textures. Accompany with steamed dumplings or spring rolls to create a lovely Asian fusion feast. A light cucumber salad with rice vinegar and sesame seeds offers a refreshing contrast to the savory richness of the fried rice.

Seasonal Makeovers

In spring, throw in fresh peas and chopped asparagus for a sweet, tender twist. In fall, roasted squash cubes or sweet potato combined with a dash of cinnamon can add warmth and depth. Summer calls for the addition of fresh corn kernels and chopped herbs like cilantro or Thai basil to brighten the flavors.

Let the rice rest for a minute or two after cooking to allow the flavors to mingle fully. This also lets the rice cool slightly and avoids a heavy, sticky texture on the tongue. Taken together these techniques bring the authentic taste and satisfying texture that elevate this humble dish to a beloved classic.

Frequently Asked Questions

→ Why is day-old rice preferred for this dish?

Day-old rice dries out slightly, reducing moisture and preventing clumping, resulting in a better, fluffier texture when stir-fried.

→ Can fresh rice be used instead of day-old rice?

Fresh rice is wetter and may stick together, so it’s best to cool and dry it before frying or preferably use refrigerated leftover rice.

→ What is the role of sesame oil in this dish?

Sesame oil adds a nutty, aromatic finish that enhances the overall flavor and gives the dish a subtle but distinctive profile.

→ How should the eggs be prepared for the best texture?

Cook the eggs gently in the wok until just set, then remove and add back later to maintain tenderness and avoid overcooking.

→ What vegetables can be added to enhance the dish?

Frozen peas and carrots are common, but you can also add diced bell peppers, green beans, or chopped spring onion greens for extra color and crunch.