Egg fried rice
Stir-fry cooked, chilled rice with eggs, spring onions, a little soy sauce and neutral oil for separate grains and tender pieces of egg. A wok or large frying pan works well. Ready in about 15 minutes when the rice is already cooked and chilled.
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Cook mode
Scale servings, tick off ingredients, and run step timers without losing your place.
Servings
Originally developed for 2 servings.
Ingredient checklist
Method
- No timer needed
Break up the chilled rice with a fork or clean fingers until no large clumps remain. Thinly slice the spring onions, keeping the white and green parts separate. Beat the eggs in a small bowl until the yolks and whites are combined. Measure the oil and soy sauce before starting to cook.
- 01:00
Heat a 30 cm (12-inch) frying pan or 35 cm (14-inch) wok over medium-high heat for about 1 minute, following the manufacturer's guidance if using a non-stick pan. Add 10 ml (2 teaspoons) of the oil and swirl to coat the cooking surface. The oil should shimmer lightly, not smoke.
- 01:00
Add the beaten eggs. Cook for about 1 minute, gently folding with a spatula to form soft, bite-size pieces. As soon as the eggs are just set with no visible liquid remaining, transfer them to a clean plate.
- 05:00
Add the remaining 10 ml (2 teaspoons) oil to the pan, followed by the spring onion whites and rice. Stir-fry for about 5 minutes, pressing apart any remaining clumps and spreading the rice across the pan between stirs. The grains should become loose and hot, with a gentle sizzling sound rather than sitting in a wet mound.
- 01:00
Drizzle the soy sauce evenly over the rice. Toss and stir-fry for about 1 minute, until the grains are lightly and evenly coloured and no liquid pools in the pan.
- 02:00
Return the eggs to the pan and add the spring onion greens. Toss for about 2 minutes, until the eggs are distributed throughout and the rice is steaming hot. Check that the mixture reaches at least 74°C (165°F) in several places, keeping the thermometer probe away from the pan surface; cook longer if needed. Divide between two shallow bowls and serve immediately.
Chef tips
- The 15-minute timing assumes the rice is already cooked and safely chilled; cooking and chilling the rice require additional time.
- If your pan is smaller than 30 cm (12 inches), cook the recipe in two half-sized batches, dividing all ingredients evenly. Allow additional cooking time.
- Keep the pan over medium-high heat rather than maximum heat, especially with a non-stick pan. Reduce the heat slightly if the egg or rice starts browning before it is heated through.
- Use the doneness cues and thermometer reading as the final guide: hob strength, pan material and rice temperature can change the cooking time.
Equipment check
- 30 cm (12-inch) frying pan or 35 cm (14-inch) wok
- Spatula
- Small bowl and fork
- Clean plate for the cooked eggs
- Chopping board and knife
- Measuring spoons
- Kitchen scale or measuring cups
- Instant-read food thermometer
Nutrition per serving
- Calories465
- Protein16 g
- Carbs59 g
- Fat18 g
Tags
Behind the dish.
Overview
This egg fried rice serves two as a light main meal. Cold cooked rice, three eggs and spring onions become a quick stir-fry with a light soy seasoning. Allow 5 minutes to prepare the ingredients and about 10 minutes at the stove; cooking and chilling the rice are not included.
Method notes
Cooking the eggs separately helps keep them tender, while a wide, hot pan gives the rice room to fry. The spring onion whites cook with the rice, and the greens go in near the end for a fresher flavour.
Ingredient notes
- Rice: Use 400 g of cooked, chilled long-grain rice, such as jasmine rice. Separate any clumps before frying. Freshly cooked, wet rice is more likely to steam and stick.
- Eggs: Beat them before heating the pan so they are ready to cook quickly. Keep the cooked egg in bite-size pieces rather than very fine crumbs.
- Spring onions: Use both the white and green parts, keeping them separate during preparation.
- Soy sauce: Light soy sauce seasons the rice without making it heavily coloured; “light” refers to the style, not necessarily reduced sodium. It contains soy and usually wheat. For a gluten-free version, use certified gluten-free tamari in the same quantity; tamari still contains soy. This dish also contains egg.
- Oil: Use a neutral oil suitable for frying, such as rapeseed/canola or sunflower oil.
Serving & rice safety
Serve immediately in shallow bowls. To prepare rice ahead, divide freshly cooked rice into shallow containers and refrigerate promptly, ideally within 1 hour of cooking, at 4°C (40°F) or below. Do not leave it on the counter to cool completely. Use refrigerated rice within 24 hours of its original cooking. Reheat it only once, until steaming hot throughout and at least 74°C (165°F). Cook only the amount you intend to eat, and do not save this fried rice for another reheating. Reheating cannot make improperly stored rice safe.
Nutrition values are approximate per serving and will vary with the rice, egg size and soy sauce used.
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