Description
Indulge in the Perfect Restaurant-Style Egg Fried Rice with Wok Hei, a delightful dish that brings authentic Chinese flavors right to your kitchen. This quick and easy recipe is perfect for busy weeknights or special gatherings. With fluffy scrambled eggs, day-old jasmine rice, and vibrant vegetables, each bite offers a satisfying blend of textures and tastes. The signature smoky essence of wok hei elevates this dish to new heights, making it a favorite comfort food for all ages. Customize it with seasonal veggies or proteins of your choice to create endless variations!
Ingredients
Scale
- 4 cups cooked jasmine rice (day-old)
- 5 large eggs
- 3 green onions (finely chopped)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (minced)
- 1/2 cup frozen peas
- 1/2 cup diced carrots
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
Instructions
- Prepare day-old rice by ensuring it's separated and at room temperature.
- Beat eggs with salt and cornstarch until smooth.
- Heat a wok over high heat until smoking, add oil, then scramble the eggs quickly until just set; remove from wok.
- In the same wok, heat oil and stir-fry garlic and ginger until fragrant.
- Add day-old rice, breaking clumps while tossing for 2–3 minutes.
- Push rice to one side; stir-fry diced carrots in the empty space for about a minute, then add peas and corn.
- Drizzle vinegar around edges of wok, followed by soy sauce; mix well.
- Return scrambled eggs to the wok, adding seasonings; toss thoroughly.
- Garnish with green onions and serve hot.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 380
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 210mg