Egg Fried Rice (蛋炒饭)

蛋炒饭

This Egg Fried Rice turns day-old rice into golden, fluffy grains with smoky wok flavor—ready in 15 minutes for the easiest weeknight win.

Ingredients

• day-old cold cooked rice (ideally overnight)
• eggs
• scallions, chopped, white & green separated
• light soy sauce
• neutral oil
• salt
• optional: peas, ham, char siu, or lap cheong

Instructions

1. Break up the cold rice with your hands so there are no clumps. This is the single most important step. (Every grain is separate; no big lumps)
2. Beat the eggs with the salt. Heat 1 tbsp oil in a wok over medium-high. Add eggs and scramble until just set, then push to one side.
3. Add the white scallion parts and any optional add-ins (ham, peas). Stir-fry 30 seconds.
4. Add the rice and the remaining 1 tbsp oil. Toss and press gently with the spatula to coat every grain — don't mash.
5. Push rice to one side, pour soy sauce into the empty side, let it sizzle 5 seconds, then fold through. (This 'wok-ting' the soy removes raw sauce taste.)
6. Fold in the green scallions. Serve immediately.