20-Minute Egg Fried Rice with Real Wok Hei at Home
A fast, restaurant-inspired egg fried rice packed with smoky wok hei, fluffy jasmine rice, tender scrambled eggs, and savory umami flavor using everyday pantry ingredients and a standard home stove.
Equipment
- 1 12-inch heavy cast-iron skillet or carbon steel wok
- 1 Flat wooden spatula or wok spatula
- 1 Medium mixing bowl
- 1 Small prep bowls for ingredients
- 1 Chef’s knife
- 1 Cutting board
- 1 Measuring spoons
- 1 Measuring cups
Ingredients
- 3 cups cold day-old jasmine rice
- 3 large eggs
- 2 tbsp neutral cooking oil avocado, canola, or vegetable oil, divided
- 2 tbsp regular soy sauce
- 1 tsp toasted sesame oil
- 3 scallions thinly sliced (white and green parts separated)
- ¼ tsp ground white pepper
- ¼ tsp kosher salt optional, adjust to taste
- ½ cup frozen peas and carrots optional
- 2 cloves garlic finely minced
- 1 tsp freshly grated ginger optional
Instructions
- Heat a cast-iron skillet or wok over high heat. Prepare all ingredients before cooking by breaking apart the cold rice, beating the eggs, and measuring the seasonings.
- Add 1 tablespoon oil and scramble the eggs until just set. Transfer to a plate.
- Add the remaining oil, garlic, ginger (if using), and the white parts of the scallions. Stir for 20 to 30 seconds, then add the cold rice. Stir-fry until the grains are hot and separated. Add peas and carrots if using.
- Drizzle the soy sauce around the hot edge of the pan and toss immediately to develop smoky flavor. Return the eggs to the skillet, add white pepper and sesame oil, then fold in the green scallions. Serve immediately while hot.
Notes
Course: Dinner, Main Course Cuisine: Chinese-American Difficulty: Easy