Egg Fried Rice
Day-old cold rice seared fast in a screaming-hot wok, each grain coated individually in egg before anything else joins — the 'gold wraps silver' Cantonese technique, ruined by using warm fresh rice or a crowded, lukewarm pan.
Vegetarian
⚠ Contains: Egg, Soy, Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 4 cups cooked rice, cooled overnight in the refrigerator
- 3 eggs, beaten
- 3 scallions, sliced
- 3 tbsp oil
- 1 tbsp soy sauce
- Salt and white pepper, to taste
Steps
- Break up the cold rice with your hands, separating any clumps.
- Heat a wok over the highest possible heat until lightly smoking, then add half the oil.
- Pour in the beaten eggs and immediately add the rice, tossing quickly so the egg coats each grain before it fully sets.
- Keep the rice moving constantly over high heat, adding the remaining oil as needed, until it's dry, separate, and lightly charred in spots.
- Drizzle in the soy sauce around the edges of the wok, then toss through.
- Stir in the scallions, season with salt and white pepper, and serve immediately.