Egg Fried Rice
The most important rule for this recipe is that you must use cold, day-old rice. Fresh, warm rice is too moist and will steam, turning the dish mushy. If you don't have day-old rice, you can spread freshly cooked rice on a baking sheet and chill it in the fridge for a couple of hours until it is cold and dry.
Ingredients
Ingredients (~2-3 servings)
- 2 cups cold from ~1 cup uncooked, cooked long-grain white rice
- 2 Tbsp butter
- 1 Tbsp vegetable or canola oil
- 2 large eggs whisked
- 2 Tbsp diced yellow onion
- 2 Tbsp diced carrots
- 2 Tbsp frozen peas defrosted
- 2 Tbsp corn kernels
- 1 Tbsp soy sauce
- 1/8 tsp ground white pepper
- 1 Tbsp toasted sesame seeds
Instructions
- Heat oil in wok over medium-high heat.
- Scramble eggs quickly until just set.
- Add onions and carrots, stir-fry 1-2 minutes.
- Add cold rice, butter, peas, and corn. Break up rice clumps.
- Stir in soy sauce and white pepper.
- Stir-fry 5-10 minutes, tossing constantly but allowing brief resting periods for browning.
- Turn off heat, mix in sesame seeds.
- Serve immediately.
Notes
Use cold rice for best texture. Continuously toss to prevent burning.