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🍳 Perfect Egg Fried Rice (Restaurant-Style in 15 Minutes!)

This fluffy, golden Egg Fried Rice rivals your favorite takeout! Made with cold rice, scrambled eggs, and savory seasonings, it's the ultimate quick meal. The secret? High heat cooking creates that signature smoky "wok hei" flavor. Customize with veggies or protein for a complete one-pan dinner!

My 'eat anything' spell? ✨ (No, it's not lemon water!) Witchy secret here!

🛒 Ingredients

Main Components:

  • 2 cups day-old jasmine rice (cold)
  • 3 large eggs
  • 3 tbsp vegetable oil (divided)
  • 2 green onions (chopped, whites/greens separated)
  • 2 garlic cloves (minced)

Sauce Mix:

  • 1 tbsp light soy sauce
  • 1 tsp dark soy sauce (for color)
  • ½ tsp sesame oil
  • ¼ tsp white pepper
  • ½ tsp sugar

Optional Add-ins:

  • ½ cup diced carrots/peas
  • 1 tbsp oyster sauce
  • 1 tsp Shaoxing wine

👨‍🍳 Step-by-Step Instructions

1. Prep Work:

  • Break up cold rice with wet hands
  • Whisk eggs with ¼ tsp salt and 1 tsp water

2. Cook Eggs:

  • Heat 1 tbsp oil in wok over medium-high
  • Pour eggs, let set 10 sec then scramble gently
  • Remove while slightly undercooked

3. Stir-Fry Base:

  • Heat remaining oil until shimmering
  • Add garlic and white onion parts (30 sec)
  • Add veggies if using (1 min)

4. Rice Stage:

  • Add rice, press down to separate grains
  • Let sit 30 sec to develop crispness
  • Toss vigorously

5. Final Combine:

  • Drizzle sauces around wok edges
  • Add eggs back, break into pieces
  • Toss with green onion tops

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🧊 Storage & Reheating

  • Fridge: 3 days in airtight container
  • Freezer: Not recommended
  • Reheat:
    • Stovetop: Medium heat with 1 tsp oil
    • Microwave: 60 sec, stir, r

 Why This Recipe Works

  • Cold rice prevents mushiness
  • High heat creates signature wok flavor
  • Sauce distribution technique ensures even seasoning
  • Separate egg cooking guarantees perfect texture

Enjoy your restaurant-quality fried rice at home! 🥢

💡 Chef's Tips

  1. Rice Texture Secret:
    • Ideal rice: cooked 12-24 hours ahead
    • Break up clumps before cooking
  2. Flavor Boosters:
    • Add ½ tsp chicken powder
    • Finish with fried shallots
  3. Common Mistakes:
    • Don't overcrowd wok
    • Avoid stirring constantly
  4. Dietary Swaps:
    • Gluten-free: Tamari instead of soy
    • Vegan: Omit eggs, add tofu
Prep Time 5 mins
Cook Time 10 mins
Rest Time 15 mins
Total Time 30 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Beginner
Estimated Cost: 3
Calories: 320 kcal per serving
Best Season: Suitable throughout the year
Description

Authentic Chinese-style fried rice with separate, fluffy grains and rich egg flavor. This version uses simple pantry ingredients but delivers maximum taste with pro techniques. Perfect for using leftover rice!

Ingredients
    Main ingredients
  • 2 cups day-old jasmine rice (cold)
  • 3 large eggs
  • 3 tbsp vegetable oil (divided)
  • 2 green onions (chopped, whites/greens separated)
  • 2 garlic cloves (minced)
    • Sauce Mix:
  • 1 tbsp light soy sauce
  • 1 tsp dark soy sauce (for color)
  • 1/2 tsp sesame oil
  • 1/4 tsp white pepper
  • 1/2 tsp sugar
    • Optional Add-ins:
  • 1/2 cup diced carrots/peas
  • 1 tbsp oyster sauce
  • 1 tsp Shaoxing wine
Instructions
    Prep Work:
  1. 1
    Break up cold rice with wet hands
  2. 2
    Whisk eggs with ¼ tsp salt and 1 tsp water
    3. Cook Eggs:
  3. 3
    Heat 1 tbsp oil in wok over medium-high
  4. 4
    Pour eggs, let set 10 sec then scramble gently
  5. 5
    Remove while slightly undercooked
    6. Stir-Fry Base:
  6. 6
    Heat remaining oil until shimmering
  7. 7
    Add garlic and white onion parts (30 sec)
  8. 8
    Add veggies if using (1 min)
    9. Rice Stage:
  9. 9
    Add rice, press down to separate grains
  10. 10
    Let sit 30 sec to develop crispness
  11. 11
    Toss vigorously
    12. Final Combine:
  12. 12
    Drizzle sauces around wok edges
  13. 13
    Add eggs back, break into pieces
  14. 14
    Toss with green onion tops

Nutrition Facts

Amount Per Serving
Calories 320kcal
% Daily Value *
Total Fat 12g19%
Sodium 600mg25%
Protein 11g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

🧊 Storage & Reheating

  • Fridge: 3 days in airtight container
  • Freezer: Not recommended
  • Reheat:
    • Stovetop: Medium heat with 1 tsp oil
    • Microwave: 60 sec, stir, r
Keywords: egg fried rice, Chinese fried rice, quick dinner recipe, takeout copycat, 15-minute meal, leftover rice recipe

💡 Chef's Tips

  1. Rice Texture Secret:
    • Ideal rice: cooked 12-24 hours ahead
    • Break up clumps before cooking
  2. Flavor Boosters:
    • Add ½ tsp chicken powder
    • Finish with fried shallots
  3. Common Mistakes:
    • Don't overcrowd wok
    • Avoid stirring constantly
  4. Dietary Swaps:
    • Gluten-free: Tamari instead of soy
    • Vegan: Omit eggs, add tofu
Read it online: https://shabskitchen.com/recipe/%f0%9f%8d%b3-perfect-egg-fried-rice-restaurant-style-in-15-minutes/