Egg Fried Rice Recipe

Cook rice (if not using leftover chilled rice)

Rinse 1 cup long-grain rice under cold water until water runs mostly clear. Combine rinsed rice and 1.5 cups water in a pot, bring to a boil, then reduce to a low simmer, cover, and cook 15 minutes. Remove from heat and let rest, covered, 10 minutes. Spread rice on a rimmed tray to cool and chill in refrigerator for at least 30 minutes (best if overnight). Use 3 cups cooked rice for the recipe.

Prepare eggs

Crack 3 eggs into a bowl, add 1/4 tsp black pepper and 1/2 tsp of the kosher salt (reserve remaining salt for seasoning rice). Whisk until yolks and whites are combined and slightly frothy.

Prep aromatics and vegetables

Finely dice 1/2 small yellow onion. Mince 2 garlic cloves. Separate and thinly slice the white and green parts of 2 scallions. Thaw 3 tbsp frozen peas and carrots and pat dry.

Cook aromatics and vegetables

Heat a large wok or nonstick skillet over medium-high heat until very hot. Add 1 tablespoon neutral oil and swirl. Add the whisked eggs and let sit 10–15 seconds, then scramble gently until just set but still soft. Transfer eggs to a plate. Add remaining 1 tablespoon oil and 1 tablespoon butter (optional) to the pan. When shimmering, add diced onion and the white parts of the scallions; stir-fry 1–2 minutes until translucent. Add minced garlic and cook 15–30 seconds until fragrant (do not brown). Add thawed peas and carrots and stir 1 minute to heat through.

Add rice and sauces

Increase heat to high. Break up any clumps of the 3 cups chilled cooked rice with your hands or a spatula and add rice to the pan. Toss to combine with vegetables and coat with oil. Sprinkle remaining 1/2 tsp kosher salt and 1/8 tsp white pepper over the rice. Drizzle 1.5 tbsp light soy sauce and 1 tsp oyster sauce evenly over the rice. Stir-fry, pressing and tossing the rice for 2–3 minutes until rice is hot and starting to get slight golden edges.

Finish with eggs and aromatics

Return the scrambled eggs to the pan and toss gently to distribute in small pieces. Turn off the heat and drizzle 1/2 tsp sesame oil. Taste and adjust seasoning with a pinch more salt or soy sauce if needed. Stir in the green parts of the scallions.

Divide the egg fried rice among 3–4 bowls (serves 3). Serve hot, optionally with extra soy sauce or chili oil at the table.