Description
This restaurant-style egg fried rice is smoky, savory, and packed with flavor thanks to the signature wok hei. Made with day-old rice, fluffy scrambled eggs, soy sauce, and aromatics, this quick stir-fry delivers authentic takeout taste at home with perfectly separated grains and a delicious umami finish.
Ingredients
Scale
3 cups cooked jasmine rice (day-old, chilled)
2 tablespoons vegetable oil
3 large eggs, lightly beaten
3 cloves garlic, minced
2 green onions, sliced
2 tablespoons soy sauce
1 teaspoon oyster sauce (optional)
1/2 teaspoon sesame oil
Salt and pepper, to taste
Instructions
- Break up the cold rice so there are no clumps and set aside.
- Heat a wok or large pan over high heat until very hot.
- Add 1 tablespoon oil, then pour in the eggs and scramble quickly. Remove and set aside.
- Add remaining oil to the wok, then sauté garlic and green onions for a few seconds until fragrant.
- Add the rice and stir-fry over high heat, pressing and tossing to heat evenly.
- Pour in soy sauce and oyster sauce, tossing quickly to coat the rice.
- Return the eggs to the wok and mix well.
- Drizzle sesame oil, season with salt and pepper, and toss everything together.
- Continue stir-frying briefly to develop that smoky wok hei flavor.
- Serve hot and enjoy immediately.
Notes
Calories: 320 kcal
- Prep Time: 10 minutes
- Cook Time: 10 minutes