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.
20 min active, one pan
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.
20 min active, one pan
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.
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.
Oil ignition: If oil catches fire, turn off the heat and cover the wok with a lid. Do not use water.
Wok is visibly smoking.
ADD
Add high-heat oil (¼ cups) to the wok, swirling to coat the surface.
Smoke point: If the oil begins to smoke heavily, it is too hot; remove from heat briefly.
Wok is coated with oil.
POUR
Pour in the beaten eggs (6 large) and cook, stirring constantly, until lightly scrambled but still slightly wet.
Overcooked eggs: Eggs will continue to cook after removal; pull them while still slightly runny.
Eggs are lightly scrambled and still moist.
REMOVE
Remove the eggs (6 large) from the wok and set aside.
Residual heat: Eggs continue to cook once removed; transfer them to a cool plate immediately to stop the process.
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.
Burnt garlic: Garlic turns bitter instantly if burnt. If it browns too quickly, add a splash of soy sauce or remove from heat.
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.
Soggy rice: Do not overload the wok; overcrowding prevents the rice from toasting and causes it to steam instead.
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.
Overcooking peas: Peas can lose their bright green color and turn mushy if left in the high heat for too long.
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.
Burned sauce: Do not pour directly onto the rice; the sauce will steam rather than sear. Keep tossing to prevent sticking.
Rice is evenly coated with soy sauce and sesame oil.
STIR
Stir in the green onions (½ cups) and serve immediately.
Wilting onions: The residual heat of the rice will soften the onions quickly; do not stir for more than a few seconds.
Green onions are mixed in.
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