Egg Fried Rice
This egg fried rice recipe transforms cold day-old rice into a deliciously toasty dish using high-heat stir-frying.
Contents (2 sections)▾
Ingredients
- 2 cups cold day-old cooked rice
- 2 large eggs
- 2 scallions, finely sliced
- 2 tbsp soy sauce
- 2 tbsp neutral oil
Steps
Heat a wok or heavy skillet over high heat until very hot, about 3-5 minutes. This high temperature is crucial for toasting the rice.
Add 1 tablespoon of neutral oil to the hot pan, swirling to coat. The oil should shimmer immediately.
Crack the eggs into the pan and scramble quickly, cooking until just set, about 1 minute. This ensures they are fluffy and not overcooked.
Add the cold rice, breaking up any clumps. Stir-fry vigorously for 4-5 minutes, allowing the rice to toast. Avoid overcrowding the pan.
Add the soy sauce and scallions, continuing to stir-fry for another 2 minutes until everything is heated through and well combined.
Tools you'll want
- · Cast-iron skillet (Lodge, 6.5–10in)
Why this works
High-heat frying is key to achieving that coveted toasty flavor and separate grains in egg fried rice. Cold day-old rice has a lower moisture content, which prevents clumping and ensures a crisp texture. The intense heat of the wok or skillet allows the rice to sear quickly, forming a slight crust while preventing it from steaming. If the rice seems too sticky, make sure your pan is hot enough and avoid adding too much rice at once; this will ensure it fries rather than steams. Remember to cool leftover rice quickly and refrigerate it within an hour to minimize the risk of Bacillus cereus, a bacteria that can thrive in improperly stored rice. When reheating, ensure the rice is piping hot throughout for safe consumption.
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