The Weeknight Kitchen · Asian

Egg Fried Rice

Name: Egg Fried Rice
Total time: 15 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 400 g day-old cooked white rice; 2 eggs; 3 garlic cloves; 30 ml soy sauce or tamari; 15 ml sesame oil; 30 ml neutral oil; 80 g frozen peas; 3 scallions; White pepper to taste

Day-old rice, high heat, Chinese technique — the best use of leftover rice.

15 min total

Spoon cost

Time ●○○○○ Anytime

VegetarianGluten-Free

Servingsamounts scale to match

Units

Ingredients

Day-old cold rice is non-negotiable — fresh rice is too wet and steams instead of frying. Spread it on a sheet pan the day before.

Method

Cook's notes

Wok or cast iron only — you need a pan that can take extreme heat and transfer it fast. A nonstick pan won't get hot enough.

Day-old rice is essential — freshly cooked rice has too much moisture and steams in the pan. If you're in a pinch, spread cooked rice on a sheet pan and refrigerate uncovered for 30 minutes.

Don't stir constantly — let the rice sit against the hot pan to pick up color and a little crunch.

Sesame oil goes in last, off the heat — it's a finishing oil, not a cooking oil. High heat makes it bitter.

Add whatever vegetables you have: corn, diced carrots, edamame, leftover roasted veg.

Easier, if you like

Use microwave rice pouches (Ben's Original Ready Rice, in the rice aisle, ~$2/pouch) — spread on a plate and refrigerate 30 minutes before frying.

Vegetarian as written; easy GF swap

Gluten-free: tamari in place of soy sauce.

Vegan: omit the eggs and add more vegetables — it's a different dish but still good.

Add protein: leftover chicken, shrimp, or diced ham all work; add with the garlic.