Chinese Home-Style Cooking · tested Chinese home cooking
Egg Fried Rice Recipe
蛋炒饭 Dàn Chǎofàn
The quintessential Chinese comfort food – simple, humble, and endlessly satisfying. The secret to perfect egg fried rice is day-old rice and a blazing hot wok that creates the coveted 'wok hei' (breath of the wok). This version is written for Western home kitchens, with supermarket-friendly measurements, practical substitutions, and clear visual steps.
Why this recipe works
This recipe keeps the flavor profile recognizable while making the workflow realistic for American and European kitchens. The ingredient list prioritizes items you can buy at mainstream grocery stores, with Asian-market upgrades where they truly matter.
Shopping notes for Western cooks
Most ingredients are easy to find at major U.S. and European supermarkets. For pantry items like Shaoxing wine, Chinkiang black vinegar, doubanjiang, Sichuan peppercorns, dried chilies, oyster sauce, and dark soy sauce, check an Asian market or order online. Use dry sherry for Shaoxing wine, balsamic plus rice vinegar for black vinegar, and tamari for a gluten-aware soy sauce swap when needed.
Ingredients
- 3 cups cooked jasmine rice (day-old, refrigerated)
- 3 eggs, lightly beaten
- 2 scallions, finely chopped
- 1/2 cup frozen peas and carrots (optional)
- 2 tbsp neutral high-heat oil such as avocado, canola, peanut, or grapeseed oil
- 1 tbsp soy sauce (or to taste)
- 1/2 tsp white pepper
- 1/2 tsp salt
- 1 tsp sesame oil
Step-by-step instructions
Step 1
Crumble the cold rice with your hands to separate the…
Crumble the cold rice with your hands to separate the grains. Cold rice is essential – fresh rice is too sticky.
Step 2
Heat oil in a wok over high heat until smoking
Heat oil in a wok over high heat until smoking. Pour in beaten eggs and scramble quickly for 30 seconds.
Step 3
Add the rice immediately (before eggs are fully set)
Add the rice immediately (before eggs are fully set). Stir-fry vigorously, breaking up any clumps, for 2 minutes.
Step 4
Add peas and carrots if using
Add peas and carrots if using. Continue stir-frying for 1 minute.
Step 5
Drizzle soy sauce around the sides of the wok (this…
Drizzle soy sauce around the sides of the wok (this creates a smoky flavor). Add white pepper and salt. Stir-fry for 1 more minute.
Step 6
Turn off heat
Turn off heat. Stir in sesame oil and scallions. Serve hot.
Cook’s notes
- Day-old refrigerated rice is non-negotiable – it has the right texture
- The wok must be very hot to create 'wok hei' – don't rush this step
- Use chopsticks to break up the rice while stir-frying for best results
- Add soy sauce around the edges of the wok, not directly on the rice
Common questions
Can I make Egg Fried Rice less spicy?
Yes. Reduce dried chilies, chili paste, or Sichuan peppercorns first, then add heat back at the table with chili oil.
What should I serve with it?
Steamed jasmine rice, a crisp cucumber salad, or a simple green vegetable make the meal feel complete without extra work.