Dan Chao Fan
Egg Fried Rice
A foundational Chinese dish, this Egg Fried Rice features individual grains of rice coated in golden scrambled egg. It's a quick, satisfying, and versatile base for countless variations.
🧂 Ingredients
- 2 cups Day-old cooked rice(Chilled, preferably from the refrigerator. This prevents clumping.)
- 2 Large eggs(Room temperature is ideal for even cooking.)
- 2 stalks Scallions (green onions)(White and light green parts thinly sliced, dark green tops thinly sliced for garnish.)
- 1/2 tsp Salt(Or to taste. Start with less and adjust.)
- 1/4 tsp White pepper(Or to taste. Freshly ground is best.)
- 3 tbsp Neutral cooking oil(Such as vegetable, canola, or peanut oil.)
👨🍳 Instructions
- 1
Prepare your ingredients: In a small bowl, whisk the eggs with a pinch of salt and white pepper until well combined and slightly frothy. Slice the scallions, separating the white/light green parts from the dark green tops. Ensure your day-old rice is broken up into individual grains; if clumpy, gently press it with your hands or a fork.
⏱️ 5 minutes - 2
Heat the wok or a large skillet over high heat until it just begins to smoke. Add 2 tablespoons of the cooking oil. Swirl to coat the bottom and sides. Pour in the beaten eggs. Let them set slightly for about 10-15 seconds, then gently scramble them until they are about 80% cooked and still slightly wet. Immediately remove the scrambled eggs from the wok and set aside.
⏱️ 1 minute - 3
Add the remaining 1 tablespoon of oil to the hot wok. Add the white and light green parts of the scallions and stir-fry for about 15 seconds until fragrant. Add the day-old rice to the wok. Break up any remaining clumps with your spatula and toss continuously, stir-frying for 2-3 minutes until the rice is heated through and individual grains are distinct and slightly toasted.
⏱️ 3 minutes - 4
Push the rice to one side of the wok. Pour the cooked scrambled eggs back into the empty side. Gently break them up further if needed. Mix the eggs and rice together. Season the entire dish with the remaining salt and white pepper to taste. Continue to stir-fry for another minute, ensuring everything is well combined and heated through.
⏱️ 1 minute - 5
Stir in the reserved dark green scallion tops just before serving. Toss briefly to combine. Serve immediately.
⏱️ 30 seconds
💡 Pro Tips
- ✓Using day-old, chilled rice is crucial. Freshly cooked rice is too moist and will result in a mushy fried rice.
- ✓High heat and constant movement are key to achieving distinct, non-sticky grains and a slightly smoky flavor (wok hei).
- ✓Ensure each grain of rice is separated before adding it to the wok. This allows for even cooking and coating.
- ✓Don't overcrowd the wok. If doubling the recipe, cook in batches.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add cooked protein like diced chicken, shrimp, or char siu.
- Incorporate vegetables such as peas, carrots, corn, or diced bell peppers.
- A splash of light soy sauce or oyster sauce can be added in step 4 for extra umami, though traditionalists often prefer it without.