Chinese · Free recipe
Leftover-Rice Egg Fried Rice
Day-old rice is the secret here, dry enough to toss in a screaming-hot pan without turning to paste. Soft ribbons of scrambled egg, sweet peas, scallions, and a splash of soy come together in about ten minutes, with each grain separate and faintly smoky.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Serves
- 3
- Level
- Easy
Method
-
Rub the cold rice between your fingers to break every clump into loose grains before you turn on the stove.
-
Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat, pour in the eggs, and scramble gently for about 1 minute until just set but still glossy, then transfer to a plate.
-
Turn the heat to high, add the remaining oil, and stir-fry the scallion whites and garlic for 20 seconds until fragrant but not browned.
-
Add the rice and spread it across the pan, letting it sit for 30 seconds before tossing; repeat for 3 to 4 minutes until the grains are hot, dry, and hopping in the pan.
-
Add the peas and carrots and toss for 1 minute, then drizzle the soy sauce around the hot sides of the pan rather than directly on the rice so it sizzles and caramelizes.
-
Return the eggs, breaking them into bite-size pieces, and add the white pepper, sesame oil, and scallion greens; toss for 30 seconds, taste for salt, and serve right away.
Zest note from the test kitchen
No leftovers? Spread freshly cooked rice on a sheet pan and refrigerate it uncovered for an hour; the surface dries out enough to fry nearly as well as day-old rice.
