Chinese🍚 Starches

Egg Fried Rice

Name: Egg Fried Rice
Total time: 40 min
Cuisine: Chinese
Ingredients: 14 oz Long-grain white rice (Thai jasmine rice); 14 oz water; 4 eggs; ½ tsp salt; 2 tbsp oil; ~2 tbsp green onion greens; 2 oz carrot; ~½ cup peas; ~½ cup corn; 1/3 cups water (for microwaving vegetables); 1 tbsp light soy sauce; 1 tsp dark soy sauce; ½ tsp sugar; 1 tsp chicken bouillon powder; ~1 tbsp sesame oil

⏱ 40 min

A classic egg fried rice prepared by an experienced chef. The video teaches how to select long-grain rice, cook with the proper water-to-rice ratio, properly fluff the grains to prevent clumping, and use correct spatula techniques when stir-frying. This version uses fresh hot rice rather than leftover rice, with simple seasonings and fresh vegetables.

Adapted from a video by Made With Lau

🍚 Fried Rice: A Chinese Chef’s Masterclass! (蛋炒飯)

Watch on YouTube

Ingredients

Long-grain white rice (Thai jasmine rice)14 oz
water14 oz
eggs4
salt½ tsp
oil2 tbsp
green onion greensa bit more than 1 oz, chopped into small pieces~2 tbspest.
carrotdiced into small pieces2 oz
peasamount not specified

Steps

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1
Rinse the rice with fresh water about three times until clean.
2
Place the washed rice in a rice cooker pot and add water in a 1:1 ratio (14 oz rice to 14 oz water). Press to start cooking.
3
Chop the green parts of green onions into small pieces and dice carrot into small pieces.
4
Crack 4 eggs into a bowl and season with 1/2 tsp salt.
5
Place peas, corn, and diced carrot in a bowl with about 1/3 cup water. Microwave for 2 minutes until cooked. Drain the water.
6
When rice is cooked, fluff it with chopsticks for 1-2 minutes to release steam and separate the grains, preventing clumping.
7
Heat wok on high heat. Lower to medium heat and add 2 tbsp oil, coating the wok sides evenly.
8
Pour in the beaten eggs and stir gently for 20-30 seconds until silky, without overcooking.
9
Add the fluffed rice and use a scoop-and-flip motion with the spatula, working from the bottom up, to evenly distribute the egg. Stir-fry for about 2 minutes until grains are separate and loosened.
10
Add the drained vegetables and increase to high heat. Stir-fry for 2-3 minutes until the rice crackles, creating wok hei aroma.
11
Lower heat to medium. Mix together 1 tbsp light soy sauce, 1 tsp dark soy sauce, 1/2 tsp salt, 1/2 tsp sugar, and 1 tsp chicken bouillon powder (optional). Add the combined seasonings to the rice. Turn to high heat and stir-fry for 2-3 minutes to distribute evenly.
12
Add sesame oil for a silky texture and sprinkle in the diced green onions. Stir-fry for about 1 minute. Turn off heat, taste, and adjust seasoning with additional light soy sauce if needed.
13
Transfer the fried rice to a serving bowl. Optionally, place some green onions and carrot pieces in the bottom of the bowl first as garnish, then add the rice and lightly compress. Invert onto a serving plate for presentation.

Egg Fried Rice

Ingredients

Steps

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