Egg Fried Rice Recipe

Cook the rice

Rinse the rice under cold water until the water runs nearly clear to remove surface starch. Combine rinsed rice, 3 cups water and 1/2 tsp salt in a saucepan. Bring to a boil over medium-high heat, then reduce to low, cover tightly and simmer 15 minutes or until water is absorbed. Remove from heat and let sit, covered, 10 minutes. Spread the cooked rice on a tray or large plate to cool slightly and let some steam escape (best if cooled to near room temperature or use day-old rice chilled in fridge). Toss gently to break up clumps.

Prepare vegetables: peel and finely dice the carrot into small uniform pieces (about 1/4 inch). Thaw frozen sweetcorn and pat dry. Finely chop the white part of the spring onions and slice the green tops thinly; separate them. Mince the garlic and finely chop the onion.

Blanch or soften carrots (optional for crunch preference): if you prefer very tender carrots, simmer diced carrots in boiling water for 2 minutes, drain and cool. If you prefer a bit of bite, use them raw in the pan.

Beat the eggs in a bowl with a pinch of salt and 1/8 tsp white pepper until uniform. Mix the soy sauce and sesame oil together in a small cup; set aside.

Heat the wok/pan

Place a large wok or heavy skillet over high heat. When very hot, add 1 tablespoon neutral oil and swirl to coat.

Cook aromatics: add the chopped onion and the white parts of the spring onions. Stir-fry 30–45 seconds until fragrant and translucent. Add minced garlic and stir 10–15 seconds, taking care not to burn.

Add carrot and corn: push aromatics to the side and add the diced carrots and sweetcorn. Stir-fry 1–2 minutes until the corn is warmed and carrots are slightly tender. If you blanched carrots earlier, 30–45 seconds is enough.

Push the vegetables to one side of the wok to clear a flat hot surface. Add the remaining 1 tablespoon neutral oil to the cleared area. Pour in the beaten eggs and let sit 10–15 seconds to begin setting, then scramble quickly with a spatula until just cooked but still soft.

Add rice: add the cooled rice to the wok, breaking up any remaining clumps with the spatula. Toss and stir-fry to combine rice with eggs and vegetables. Work quickly to coat rice with oil and distribute ingredients evenly, about 2–3 minutes.

Season: drizzle the soy/sesame mixture over the rice, sprinkle remaining 1/8–1/4 tsp white pepper, and taste for salt. Continue to stir-fry 1–2 minutes so the flavors meld and rice is heated through. If rice seems dry, add a teaspoon of water or another 1/2 tsp oil.

Finish: stir in the sliced green tops of the spring onions and a final small drizzle (1/2 tsp) of sesame oil for fragrance. Toss to combine.

Transfer egg fried rice to a serving bowl. Garnish with optional chopped cilantro and sesame seeds. Serve immediately as a side dish.