Everyday Kitchen

Chinese-inspired · Dinner

Egg Fried Rice

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Stir-fry already cooked, chilled jasmine rice with vegetables. Return the cooked eggs near the end.

Prep
10 min
Cook
15 min
Total
25 min
Servings
4
Difficulty
Easy
Cuisine
Chinese-inspired
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of egg fried rice
Photograph shows a simpler egg-and-rice version; this draft also includes diced vegetables. This photograph is not a tested result of our draft recipe. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Main ingredients

Seasoning and finishing

Equipment

Large wok or wide frying pan; bowl; spatula; fork.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Prepare · About 1 min

  1. Separate the grains of 960 ml cooked, refrigerated jasmine rice with clean fingers.

    Check: Use rice that was cooled promptly and refrigerated; never use rice left out overnight.

  2. Beat 4 whole eggs in the bowl with the fork.

Cook the eggs · About 2 min

  1. Heat 1 tbsp neutral oil in the wok over medium-high heat.
  2. Pour in the beaten eggs.
  3. Stir for 1–2 minutes.

    Check: The eggs should be set, with no liquid remaining.

  4. Transfer the eggs to a clean plate.

Stir-fry the vegetables and rice · About 5 min

  1. Heat the remaining 2 tbsp neutral oil in the wok over medium-high heat.
  2. Add 240 ml finely diced onion and 120 ml finely diced carrot.
  3. Stir-fry for 3–4 minutes.

    Check: The carrot pieces should start softening.

  4. Add 120 ml finely diced red bell pepper and 120 ml finely diced zucchini.
  5. Stir-fry for 2–3 minutes.
  6. Add the rice, 2 ½ tbsp soy sauce and ½ tsp chinese five spice.
  7. Stir-fry for 3–5 minutes, breaking up clumps with the spatula.

    Check: Every part of the rice must become steaming hot.

Finish · About 1 min

  1. Return the cooked eggs to the wok.
  2. Add 120 ml sliced spring onions and 1 tsp toasted sesame oil.
  3. Stir-fry for 1 minute.
  4. Serve immediately.

Tips

  • Timing starts with already cooked, refrigerated rice. Raw rice is not an ingredient substitute.
  • Use rice cooled promptly and refrigerated for no more than 24 hours; reheat only once.

Substitutions

  • Use labelled gluten-free tamari instead of soy sauce.

Storage

  • Cool in small shallow portions and refrigerate promptly, ideally within one hour. Use within 24 hours.
  • Reheat rice only once, until steaming hot throughout. For this draft, check reheated food reaches 74°C / 165°F. Add a little water and cover while heating.

Make ahead

  • Prepare vegetables ahead; use safely cooled rice within one day.

FAQ

Can I use warm rice?

Spread it briefly to release steam; wet rice can clump.

Can I reheat it twice?

No. Reheat cooked rice only once until steaming hot.

How should I store egg fried rice?

Cool in small shallow portions and refrigerate promptly, ideally within one hour. Use within 24 hours.

Recipe source and adaptation

Measured home adaptation: Lisa Lin: The Easiest Egg Fried Rice.

Specifies the mixed vegetables; salt is supplied by soy sauce.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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