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.
The Key Move
Use high heat and constant tossing to achieve wok hei, the signature smoky flavor.
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The Setup
- Wok14-inch
- Spatula
The Mise en Place
5 of 9Your prep station before cooking begins
The Protein (0/1)
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.
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.
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.
ADD
Add garlic (4 cloves) and ginger (1 tbsp) to the wok and stir-fry until fragrant, about 10 seconds.
Aromatic garlic and ginger.
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.
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. • Aromatic soy sauce and sesame oil.
STIR
Stir in the green onions (½ cups) and serve immediately.
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