Equipment
Ingredients
Main
- 400 g cooked jasmine rice, cold, day-old
- 3 large eggs, beaten
- 30 ml neutral oil
Aromatics & Seasoning
- 2 garlic, minced
- 2 scallions, sliced thin
- 15 ml light soy sauce
- 1 g white pepper
- 5 ml sesame oil
- 2 g salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 524 kcal
- Protein
- 16 g
- Carbohydrates
- 55 g
- Fat
- 25 g
- Fiber
- 3 g
- Sugar
- 1 g
- Sodium
- 913 mg
- Saturated Fat
- 5 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 279 mg
- Potassium
- 269 mg
- Calcium
- 98 mg
- Iron
- 5.3 mg
- Magnesium
- 31 mg
- Phosphorus
- 270 mg
- Zinc
- 1.8 mg
- Vitamin A
- 128 mcg
- Vitamin C
- 4 mg
- Vitamin D
- 1.5 mcg
- Vitamin E
- 0.9 mg
- Vitamin K
- 31 mcg
- Vitamin B6
- 0.5 mg
- Vitamin B12
- 0.7 mcg
- Thiamin
- 0.47 mg
- Riboflavin
- 0.40 mg
- Niacin
- 4.8 mg
- Folate
- 207 mcg
- Water
- 213 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Prepare your mise en place: beat the eggs with a pinch of salt in a small bowl, mince the garlic, slice scallions (keep whites and greens separate), and break up any large clumps in the cold rice with your hands.
Heat half the oil (15ml) in a wok or large pan over medium-high heat until shimmering (approx. 190°C/375°F).
Pour in the beaten eggs and scramble quickly. As soon as they are mostly set but still slightly runny, remove them from the pan and set aside.
Add the remaining oil to the pan. Sauté the garlic and scallion whites for 30 seconds until fragrant, being careful not to burn them.
Add the cold rice to the pan. Turn heat to high. Stir-fry constantly, pressing down with the spatula to break up grains, until the rice is hot and slightly toasted.
Return the eggs to the pan. Drizzle soy sauce around the edges of the wok (not directly on the rice) to sear the sauce. Add white pepper and toss everything to combine evenly.
Remove from heat. Stir in the scallion greens and sesame oil. Taste and add extra salt if needed before serving.
Chef's Notes
- Cold Rice is Key: Freshly cooked rice has too much moisture. If you must use fresh rice, spread it on a tray and freeze for 15 minutes to dry the surface.
- Wok Hei: To get that restaurant-style smoky flavor at home, cook in small batches and ensure your pan is very hot before adding ingredients.
- Seasoning Balance: Soy sauce provides color and umami, but too much makes the rice wet. Use salt for the primary salinity adjustment.
- Oil Management: Don't skimp on oil; each grain of rice needs to be lightly lubricated to prevent sticking and achieve the correct texture.
Storage
Refrigerator: 3 days — Store in an airtight container. Reheat thoroughly until steaming hot.
Freezer: 1 month — Texture may degrade slightly upon thawing.
Reheating: Stir-fry in a pan with a splash of water or microwave.
Troubleshooting
Rice is mushy and clumpy
Cause: Rice was too fresh or too wet
Fix: Spread rice on a baking sheet and let it dry out in the fridge for 30 minutes before cooking, or cook longer on high heat
Prevention: Use day-old refrigerated rice; the retrogradation of starch helps grains stay separate
Cultural Context
Fried rice (chǎofàn) originated in the Sui dynasty (589–618 AD) as a way to avoid wasting leftover rice. What began as a humble peasant dish has evolved into a staple of Chinese cuisine, celebrated for its ability to transform simple leftovers into a satisfying meal through the art of 'wok hei' (breath of the wok).
