Classic Chinese Egg Fried Rice

By Culiora

Classic Chinese egg fried rice featuring cold day-old jasmine rice seared over high heat with scrambled eggs, scallions, and sweet green peas. A dash of light soy sauce, toasted sesame oil, and white pepper provides deep savoury aroma and individual grains that never clump.

• Servings: 4
• Prep time: 10 min
• Cook time: 12 min
• Total time: 22 min

Ingredients

• 600 g cooked jasmine rice, chilled overnight
• 3 pcs large eggs, beaten
• 3 pcs spring onions, whites and greens separated and finely sliced
• 2 clove garlic cloves, finely minced
• 1 tsp fresh ginger, finely grated
• 100 g frozen peas, thawed
• 2 tbsp light soy sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tsp toasted sesame oil
• 1/4 tsp ground white pepper
• 1/2 tsp salt
• 3 tbsp neutral cooking oil (such as peanut or vegetable oil), divided

Instructions

1. Using clean, damp hands, break up the cold cooked rice in a large bowl so that there are no large clumps remaining.
2. Heat 1 tablespoon of oil in a wok or large frying pan over medium-high heat until shimmering. Pour in the beaten eggs and gently swirl, scrambling quickly with a spatula until soft curds form and they are just set, about 30 to 45 seconds. Transfer immediately to a small plate and set aside.
3. Return the wok to high heat and add the remaining 2 tablespoons of oil. Add the white parts of the sliced spring onions, the minced garlic, and grated ginger. Stir-fry briskly for 20 to 30 seconds until fragrant without letting them burn.
4. Add the separated rice to the wok. Spread it out against the hot surface and let it sear undisturbed for 30 seconds, then toss and stir-fry continuously for 3 to 4 minutes over maximum heat, pressing out any remaining clumps until the grains are steaming hot and lightly toasted.
5. Drizzle the light soy sauce and Shaoxing wine around the perimeter of the wok so they sizzle into the hot steel before hitting the rice. Toss rapidly to coat every grain evenly.
6. Add the cooked eggs, thawed peas, salt, and ground white pepper. Break up the egg curds into bite-sized flakes with your spatula while tossing everything together for 1 to 2 minutes until hot throughout.
7. Turn off the heat. Drizzle with the toasted sesame oil and fold through the reserved spring onion greens. Serve immediately.