Chinese Egg Fried Rice (Print-Friendly Version)

Comforting Chinese egg fried rice with day-old rice, eggs, soy sauce, and fresh aromatics for an authentic, flavorful dish.

# Ingredients Required:

→ Rice and Eggs

01 - 450 g cooked jasmine rice, preferably day-old

02 - 3 large eggs

→ Oils and Sauces

03 - 45 ml vegetable oil

04 - 30 ml soy sauce

05 - 5 ml sesame oil

→ Vegetables and Aromatics

06 - 3 spring onions, separated into whites and greens

07 - 2 cloves garlic, minced

08 - 5 g fresh ginger, grated

09 - 150 g frozen peas and carrots (optional)

→ Seasonings

10 - Salt, to taste

11 - White pepper, to taste

# Detailed Directions:

01 - Break up the day-old rice to separate grains and set aside all ingredients for easy access.

02 - Heat half the vegetable oil in a wok over medium-high heat, scramble the eggs until just set, then remove and set aside.

03 - Add remaining vegetable oil to the wok and stir-fry garlic, grated ginger, and the white parts of the spring onions until fragrant.

04 - Add the prepared rice to the wok and toss vigorously over high heat to prevent sticking and ensure even heating.

05 - Stir in frozen peas and carrots if using, and cook until heated through, combining all ingredients evenly.

06 - Return the cooked eggs to the wok, then season the mixture with soy sauce, sesame oil, salt, and white pepper, stirring to incorporate.

07 - Sprinkle the green parts of the spring onions on top, give a final toss, and serve the fried rice hot.

# Helpful Advice:

01 - Using day-old rice is essential to achieve the ideal texture, preventing clumping during stir-frying. Adjust soy sauce according to personal preference. Adding proteins like shrimp or chicken can enhance the dish.

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