Authentic 10-Minute Chinese Egg Fried Rice
This quick and authentic Chinese Egg Fried Rice delivers fluffy, flavorful grains in just 10 minutes. Made with cold day-old jasmine rice, eggs, soy sauce, and scallions, it's the perfect balance of simplicity and umami — a true takeout favorite recreated at home.
Equipment
- wok or large skillet
- Spatula
- Mixing bowl
- Fork for breaking up rice
- serving plate
Ingredients
- 2 cups cooked jasmine rice (cold, day-old)
- 4 large eggs, lightly beaten
- 2 tbsp neutral oil (divided, such as vegetable or canola)
- 2 green onions, finely chopped and separated (white and green parts)
- 2.5 tbsp regular soy sauce (or light soy sauce)
- 0.5 tbsp toasted sesame oil (optional)
- salt and white pepper, to taste
Instructions
- Break up any clumps in the cold, day-old rice using your hands or a fork so the grains are mostly separated.
- Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon of oil, then pour in beaten eggs. Scramble quickly into large chunks and remove when slightly moist.
- Add the remaining 1 tablespoon of oil. Stir-fry the white parts of the scallions for 10–15 seconds until fragrant, then add rice. Stir-fry and press down to break clumps for 1–2 minutes.
- Push rice to one side, pour soy sauce and sesame oil along the wok’s edge, and toss everything to evenly coat and caramelize the grains.
- Add the scrambled eggs and green parts of the scallions. Toss for 30 seconds to combine, then season with salt and white pepper. Serve hot.
Notes
Use cold, day-old rice to ensure a dry, fluffy texture. Always cook on high heat for the signature 'wok hei' smoky aroma. For added flavor, drizzle with a touch of sesame oil and garnish with extra scallions before serving. Leftovers can be refrigerated for up to 3 days and reheated in a dry skillet.