Chinese Recipes Dataset: A Classic Egg Fried Rice Recipe

Egg fried rice is a Chinese home-style dish of chilled rice quickly stir-fried with eggs, vegetables, scallions, and soy sauce. This practical recipe gives you separate, fluffy grains and a savory finish, and it is easy to adapt with whatever vegetables you have on hand.

Ingredients

4 cups (600 g) cold, cooked long-grain rice, preferably refrigerated overnight
3 large eggs (about 150 g without shells)
2 tablespoons (30 ml) neutral cooking oil, such as canola or peanut oil, divided
1 cup (135 g) finely diced carrots
½ cup (70 g) frozen peas, thawed
2 medium scallions (about 20 g), thinly sliced, white and green parts separated
2 garlic cloves (6 g), finely chopped
1 tablespoon (15 ml) regular soy sauce
1 teaspoon (5 ml) toasted sesame oil
¼ teaspoon (about 0.5 g) ground white pepper, or to taste
⅛ teaspoon (about 0.75 g) fine salt, plus more only if needed
1 tablespoon (15 ml) water, for loosening the rice if needed

Instructions

Prepare the rice and vegetables. Break up the cold rice with clean fingers or a fork, separating compacted clumps without crushing the grains. Dice the carrots into small, even pieces so they soften quickly. Keep the scallion whites and greens separate; the whites cook with the aromatics, while the greens are best added at the end. If the rice is very dry and hard, set the measured tablespoon of water beside the stove to help loosen it later.
Beat the eggs. Crack the eggs into a bowl, add the salt, and whisk just until the yolks and whites are blended. Avoid whipping in lots of air, which can make the curds puff up and then collapse. Have all ingredients within reach before heating the pan: stir-frying moves quickly, and the garlic can burn if you stop to chop vegetables mid-cook.
Heat the pan. Set a large wok or 12-inch (30 cm) skillet over medium-high heat for about 2 minutes. Add 1 tablespoon (15 ml) of the neutral oil and swirl to coat the cooking surface. The pan is ready when the oil looks fluid and shimmers, but it should not be smoking heavily. If your pan is smaller, plan to cook the rice in two batches; crowding cools the pan and encourages steaming instead of stir-frying.
Cook the eggs. Pour in the beaten eggs and let them sit for about 10 seconds, then gently push the setting edges toward the center with a spatula. Continue for about 1 minute, until softly scrambled and fully cooked. Egg dishes should reach the USDA FSIS safe minimum internal temperature of 160°F (71°C); check the curds with a food thermometer if you are unsure. Transfer the eggs to a clean plate. They will be returned to the pan shortly.
Soften the carrots and aromatics. Add the remaining 1 tablespoon (15 ml) oil. Stir in the diced carrots and scallion whites and cook for about 2 minutes, stirring often. Add the garlic and cook for 30 seconds, just until fragrant. Garlic browns quickly over high heat, so keep it moving and lower the heat briefly if it begins to darken before the carrots are tender-crisp.
Stir-fry the rice. Add the rice and peas. Use the spatula to press apart any remaining clumps, then toss and stir for 3 to 4 minutes so the grains heat evenly and pick up a light sheen of oil. If the rice is stubbornly dry, sprinkle in the measured water a little at a time rather than pouring it over one spot. Cooked leftover rice should be reheated to 165°F (74°C); check several places in the rice with a food thermometer, especially if the batch is deep or the pan is crowded.
Season and finish. Return the eggs to the pan, breaking them into bite-size pieces. Drizzle the soy sauce around the hot sides of the pan rather than directly onto one mound of rice, then add the sesame oil and white pepper. Toss for about 1 minute, until the seasoning is evenly distributed and everything is steaming hot. Taste a spoonful before adding extra salt: soy sauce varies in saltiness, and the eggs already contain a little.
Add the scallion greens and serve. Turn off the heat, fold in most of the scallion greens, and transfer the rice to a warm serving bowl. Scatter the remaining greens on top. Serve promptly while the grains are hot and separate; fried rice can become denser as it sits, so loosen it with a fork just before bringing it to the table if needed.

Tips

Start with cold rice. Refrigerated rice is firmer and less moist than freshly cooked rice, so it is easier to separate in the pan. Spread freshly cooked rice in a shallow container to cool quickly, refrigerate it within 2 hours, and use it cold. Do not leave cooked rice at room temperature while you prepare other ingredients.
Use a wide pan and cook in batches if necessary. A wok gives you room to toss the rice, but a broad skillet works well too. If the rice piles more than a couple of inches deep, stir-fry half at a time and combine the batches for the seasoning step. A crowded pan traps moisture, making the grains soft rather than lightly toasted.
Adjust the soy sauce thoughtfully. Regular soy sauce gives the rice a familiar savory flavor. Reduced-sodium soy sauce is a useful substitute, but taste before adding salt. For a gluten-free version, use tamari labeled gluten-free; it is often a little richer, so begin with 2 teaspoons (10 ml) and add more to taste.
Keep the heat controlled. High heat helps fry the rice, but a pan that is smoking aggressively can scorch garlic and soy sauce. If you see smoke or smell bitterness, lift the pan from the burner briefly and reduce the heat. Have a thin spatula ready so you can keep the rice moving without mashing the grains.

Serving Suggestions

Serve egg fried rice as a simple main dish for two to four people, or as a side alongside a Chinese-style meal. It pairs well with steamed greens, stir-fried bok choy, garlicky green beans, cucumber salad, or a light soup. For a fuller dinner, add a separate dish of tofu, chicken, shrimp, or beef rather than loading the rice with too many ingredients; keeping the rice relatively uncluttered preserves its texture and makes the other dishes easier to enjoy.

Set out chili crisp, sliced fresh chile, or extra soy sauce for people who want more heat or salt at the table. A small amount of toasted sesame oil can be offered as a finishing accent, but use it sparingly because its aroma is concentrated. If serving several dishes family-style, keep the fried rice covered loosely between portions so it stays warm without trapping so much steam that the top becomes damp.

Variations

Make it vegetarian. The recipe as written is meat-free. To make it vegan, replace the eggs with 7 ounces (200 g) crumbled firm tofu. Pat the tofu dry, brown it in a teaspoon of oil, and set it aside before cooking the carrots; return it with the rice. The result will be less rich and will not have egg’s soft curds, but tofu adds a satisfying savory bite.

Add a protein. Fold in 1 cup (about 150 g) of cooked diced chicken, pork, or shrimp at the same time as the rice, making sure the addition is already safely cooked and reheated thoroughly. For raw chicken or shrimp, cook it separately first, checking chicken to 165°F (74°C) or fish and shrimp to 145°F (63°C) with a food thermometer, then set it aside and return it near the end. Cooking protein separately prevents the pan from becoming overloaded and makes doneness easier to check.

Change the vegetables. Finely chopped cabbage, corn, diced bell pepper, or small broccoli florets can replace the carrots and peas. Cut firm vegetables small enough to cook in a few minutes; add vegetables that need longer, such as broccoli stems, before the garlic. Watery vegetables such as zucchini can soften the rice, so cook them separately first and drain off excess liquid.

Use a different seasoning profile. A teaspoon of oyster sauce can replace part of the soy sauce for a deeper, slightly sweet savoriness; it is not vegetarian, so check the label or choose a vegetarian oyster-style sauce if needed. A small splash of Chinese Shaoxing wine is another optional variation, but it is not essential. If you cannot find it, simply leave it out rather than substituting a sweet cooking wine, which can make the rice unexpectedly sugary.

Storage and Reheating

Transfer leftover fried rice to a shallow container and refrigerate it within 2 hours of cooking. Once chilled, keep it covered and use it within 3 to 4 days. Rice should not sit out on the counter to cool for an extended period; divide a large batch into shallow portions so it cools more quickly. If the rice has been left at room temperature for more than 2 hours, discard it rather than trying to make it safe by reheating.

For stovetop reheating, put a portion in a skillet with 1 to 2 teaspoons (5 to 10 ml) water, cover briefly to create steam, then uncover and stir until hot throughout. In a microwave, cover the rice loosely, heat in short intervals, and stir at least once so there are no cool pockets. Reheated leftovers should reach 165°F (74°C), checked with a food thermometer. Reheat only the amount you plan to eat, and avoid cooling and reheating the same portion repeatedly. Freezing is also an option: pack cooled rice airtight, freeze for up to 2 months for best texture, and thaw in the refrigerator before reheating thoroughly.

Frequently Asked Questions

Can I make egg fried rice with freshly cooked rice?

Yes, but fresh rice is warm and moist, so it is more likely to clump or turn soft. If you need to cook rice for this recipe on the same day, spread it in a shallow layer on a clean tray and refrigerate it until cool, handling it promptly and refrigerating within 2 hours. Cold, day-old rice is convenient, but it is not the only workable choice.

What kind of rice works best?

Long-grain white rice is a reliable choice because the grains tend to remain distinct after cooking and chilling. Jasmine rice also works and brings a gentle fragrance. Medium-grain rice is fine if that is what you have, though it may be a little stickier. Very wet rice is harder to fry cleanly, so measure cooked rice by weight when possible and separate the clumps before it goes into the pan.

Do I need a wok to make this recipe?

No. A wide, heavy skillet gives you enough room to move the rice and vegetables, and it is often easier to manage on a home burner than a large wok. Use the widest pan you have and avoid filling it too deeply. A wok is useful for tossing, but the main priorities are a hot cooking surface, small batches, and ingredients prepared before you begin.

Why did my fried rice turn mushy?

The rice may have been too warm or wet, the pan may have been crowded, or the ingredients may have been stirred without enough heat to evaporate moisture. Use chilled rice, break it into separate grains, and fry in batches if needed. Thaw and drain frozen vegetables before cooking, and avoid adding extra liquid beyond a small splash of water when the rice is genuinely dry.

Can I prepare the ingredients ahead?

Yes. Dice the carrots, slice the scallions, and chop the garlic up to a day ahead, then store them covered in the refrigerator. The eggs are best beaten just before cooking. Cooked rice can be prepared in advance and refrigerated promptly; use it within 3 to 4 days. Keeping the components chilled and separate makes the fast cooking stage easier without leaving perishable ingredients out on the counter.

Can I double the recipe?

Yes, but do not double everything into one pan unless it is exceptionally large. Cook the rice in two batches, using about half the oil and vegetables for each, then return both batches to the pan to season and combine. This approach keeps the pan hot enough to fry the grains instead of steaming them. Taste before serving, since the same amount of soy sauce may not distribute evenly through a much larger batch.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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