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Close-up handheld smartphone photo of Egg Fried Rice in a white bowl showing distinct grains with a light golden-brown soy sauce tint.

Egg Fried Rice: The Secret to Fluffy, Restaurant-Style Grains at Home

Master the art of Egg Fried Rice with this professional guide. Achieve perfectly fluffy jasmine grains, vibrant vegetables, and that iconic toasted soy sauce flavor in under 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 cups
Course: Dinner, Lunch
Cuisine: Chinese-American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Egg Fried Rice Ingredients
  • 3 cups (500g) Cooked Jasmine Rice Chilled, day-old rice is best.
  • 3 large Eggs Whisked thoroughly for yellow clusters.
  • 1/2 cup (75g) Diced Carrots Small uniform dice.
  • 1/2 cup (75g) Sweet Green Peas Frozen or fresh.
  • 3 tbsp (45ml) Neutral Oil Vegetable or canola oil.
  • 2 tbsp (30ml) Low-Sodium Soy Sauce Adjust to taste for color.
  • 2 tsp (10ml) Toasted Sesame Oil For finishing sheen.
  • 1/4 tsp (1.5g) White Pepper Adds floral heat.
  • 3 whole Green Scallions Thinly sliced, whites and greens separated.

Equipment

  • 1 Wok or Large Skillet Carbon steel preferred for high heat.
  • 1 Metal Spatula Wide surface for flipping rice grains.

Method
 

Prepare the Egg Curds
  1. Heat 1 tbsp oil in a wok. Pour in whisked eggs and scramble into large bright yellow clusters. Remove and set aside.
Stir-Fry Vegetables
  1. Add 1 tbsp oil to the wok. Sauté carrots and scallion whites until tender. Add peas for the last 30 seconds.
Toast the Rice
  1. Add remaining oil and cold rice. Spread thin and let sear for 30 seconds until grains are toasted and distinct.
Season and Finish
  1. Drizzle soy sauce around the edges. Add eggs, sesame oil, and white pepper. Toss until rice has a light golden-brown tint and sesame sheen.

Notes

Use day-old rice to prevent mushiness.
High heat is essential for the toasted 'wok hei' flavor.