Egg Fried Rice

Pro tips

• Use high heat throughout—a hot wok ensures rice grains stay separate and develop slight char without overcooking the eggs.
• Whisk eggs thoroughly and push them to the side of the wok as they set, then break into pieces before mixing with rice.
• Add soy sauce and sesame oil at the end to preserve their flavor—early addition dulls their impact.
• Have all ingredients prepped before you start; fried rice cooks fast and there's no time to chop mid-cooking.

Substitutions

• Dark soy sauce → light soy sauce (reduce to 1 tbsp; lighter color and saltier)
• Spring onions → scallions or Chinese chives (similar mild onion flavor)
• Red chili → Thai bird's eye chili or sriracha (adjust to heat preference)
• Sesame oil → chili oil (adds heat instead of nutty flavor)

Storage & make-ahead

Store leftover fried rice in an airtight container in the refrigerator for up to 4 days; reheat in a wok or skillet over medium-high heat.

Equipment

wok

Why use day-old rice for fried rice?

Day-old rice is drier and grains separate easily when fried, preventing clumping. Fresh rice is too moist and becomes mushy.

Can I make this without a wok?

Yes, use a large skillet or wide pan, though a wok's curved sides and high heat capacity work best for achieving restaurant texture.

What does MSG do in fried rice?

MSG enhances the savory umami flavor without adding salt, deepening the overall taste of the dish.

Can I substitute the cooking oil?

Yes—use neutral oils like vegetable or peanut oil, or rendered fat like chicken or lard for extra flavor.

How do I store leftover fried rice?

Refrigerate in an airtight container for up to 4 days. Reheat in a wok or skillet over medium-high heat until warmed through.