Egg Fried Rice with Spring Onions
Inspired by techniques from America's Test Kitchen and Serious Eats.
A quick, classic Chinese-style fried rice where day-old grains are tossed with fluffy egg and spring onion over high heat until every grain is separate and piping hot.
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Method
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Equipment
- large nonstick frying pan (28-30 cm) or carbon-steel wok
- wok spatula or wide spatula
- small bowl
- instant-read probe thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 662 kcal |
| Protein | 17.4 g |
| Carbohydrate | 82.6 g |
| of which sugars | 0.9 g |
| of which free sugars | 0 g |
| Fat | 28.1 g |
| of which saturates | 4 g |
| Fibre | 2 g |
| Salt | 1.77 g |
Protein per 100 kcal
2.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 2 servings
Fried rice
- 500 g cold cooked long-grain or jasmine rice (from about 200 g raw rice, cooked the day before)
- 3 large eggs
- 1.5 g fine sea salt or table salt about ¼ tsp
- 3 tbsp neutral oil
- 3 spring onions, whites and greens sliced separately
- 2 tsp soy sauce
- ¼ tsp ground white pepper
- 1
Break Up the Rice. Crumble the cold cooked rice between your fingers so no clumps remain, then beat the eggs with the salt until no streaks of white are visible. Using rice that was cooked and chilled the day before matters here, since the grains have dried out slightly and will fry rather than steam.
- 2
Scramble the Egg. Heat the pan or wok over high heat until very hot, add 1 tbsp of oil and swirl to coat, then pour in the beaten egg. Cook for 30-60 seconds, stirring now and then, until puffy, lightly golden underneath, and fully set with no liquid egg left (71°C). Push the egg to one side of the pan, or tip it onto a plate if the pan feels crowded.
- 3
Fry the Rice. Add another tablespoon of oil along with the spring onion whites, stir for 15 seconds, then tip in the rice. Stir-fry for 3-5 minutes, pressing and tossing constantly, until the grains separate and start to jump in the pan, breaking the egg into small pieces as you go. The high, dry heat drives off surface moisture so the rice crisps slightly instead of turning soft and sticky.
- 4
Season and Serve. Drizzle the last tablespoon of oil around the edge of the pan, add the soy sauce to the same spot so it sizzles, then toss everything together until evenly coloured. Stir in the white pepper and spring onion greens, toss for 30 seconds, and check the centre of the rice with the probe thermometer — it should read 74°C. Serve immediately, while the rice is at its hottest and the spring onion still has some bite.
Storage
Cool freshly fried rice quickly by spreading it on a tray, refrigerate within 1 hour and use within 24 hours. Reheat only once, until piping hot throughout (74°C). Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
