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Egg Fried Rice in 15 Minutes

Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Course
Cuisine: Chinese
Servings: 4 serves

Ingredients

  • 4 cups day-old cooked jasmine rice (cold)
  • 4 eggs, beaten
  • 3 tbsp neutral oil (peanut, canola)
  • 3 spring onions, sliced (whites and greens separate)
  • 2 cloves garlic, minced
  • 2 tbsp light soy sauce
  • 1 tbsp Shaoxing rice wine (or dry sherry)
  • 1 tsp toasted sesame oil
  • 1/2 tsp white pepper
  • 1 cup frozen peas (optional)

Instructions

  • Heat 1 tbsp oil in a wok over the highest heat until smoking. Pour in the beaten eggs. Scramble vigorously for 60 seconds. Tip out onto a plate.
  • Return the wok to high heat. Add 2 tbsp oil. Add garlic and the white parts of the spring onion. Stir 15 seconds.
  • Add the cold rice. Break up the clumps with the back of a spatula. Toss for 2 minutes until heated through and the grains are separated.
  • Add soy sauce, Shaoxing wine, and white pepper. Toss for 30 seconds.
  • Return the egg to the wok. Add peas if using. Toss for 60 seconds.
  • Off heat, drizzle with sesame oil. Top with green spring onions. Serve immediately.