Egg Fried Rice — Wok Hei
Unlock the secrets of wok hei and transform humble ingredients into a symphony of smoky flavors and distinct textures. This is egg fried rice, elevated.
Egg Fried Rice — Wok Hei
Unlock the secrets of wok hei and transform humble ingredients into a symphony of smoky flavors and distinct textures. This is egg fried rice, elevated.
Key move
Use high heat and constant tossing to achieve wok hei, the signature smoky flavor.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
Dish Standard
Fried Rice Has A Titleholder
Study the reigning plate, then take a run at the standard in Under $12.
The Setup
- Wok14-inch
- Spatula
The Mise en Place
5 of 9Your prep station before cooking begins
The Protein (0/1)
The Aromatics (0/2)
The Pantry (0/4)
Rice is sticking to the wok.
The wok is not hot enough. Increase the heat and add more oil.
Rice is mushy.
The rice was too fresh or too wet. Use day-old rice and ensure it is well-separated.
Chef's Notes
Use day-old, cold rice. It's drier and less likely to clump, creating perfect fried rice.
Don't overcrowd the wok! Cook in batches to ensure rice fries, not steams, achieving wok hei.
Top with a fried egg, a drizzle of chili oil, and fresh scallions for extra flavor and texture.
Chop all vegetables and whisk eggs ahead of time. This makes stir-frying quick and efficient.
The Method
HEAT
Heat a wok or large skillet over high heat until smoking hot.
Wok is visibly smoking.
ADD
Add high-heat oil (¼ cups) to the wok, swirling to coat the surface.
Wok is coated with oil.
POUR
Pour in the beaten eggs (6 large) and cook, stirring constantly, until lightly scrambled but still slightly wet.
Eggs are lightly scrambled and still moist.
REMOVE
Remove the eggs (6 large) from the wok and set aside.
Cooked eggs are removed from the wok.
ADD
Add garlic (4 cloves) and ginger (1 tbsp) to the wok and stir-fry until fragrant, about 10 seconds.
Garlic and ginger are fragrant.
ADD
Add the day-old rice to the wok and stir-fry vigorously, breaking up any clumps, until heated through and slightly toasted, about 2-3 minutes.
Rice is heated through and slightly toasted.
ADD
Return the cooked eggs (6 large) to the wok. Add peas (½ cups) and stir-fry for another minute.
Eggs and peas are incorporated and heated through.
DRIZZLE
Drizzle soy sauce (2 tbsp) and sesame oil (1 tsp) over the rice and stir-fry until evenly distributed.
Rice is evenly coated with soy sauce and sesame oil.
STIR
Stir in the green onions (½ cups) and serve immediately.
Green onions are mixed in.
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