The Best Chinese Egg Fried Rice Recipe (Ready in 5 Min)

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Today I want to show you how to make the best Chinese egg fried rice, which only takes 5 minutes to cook, super simple, but getting it just right requires you to understand the basic techniques, so I will explain everything as detail as possible in order for you to achieve that perfect fluffy and toasty fried rice, just like how it's done in a restaurant.

Many people say that leftover rice is the "secret" to fluffy fried rice, but today, I'm here to bust that myth. The real key is choosing the right type of rice. I highly recommend using long-grain varieties like jasmine or basmati rice and it doesn't matter if it is leftover or freshly cooked. Avoid medium or short-grain rice, as their grains like to stick together, resulting in gummy fried rice. What I am using is freshly cooked jasmine rice and will stir-fry it right away to show you how fluffy it turns out.

Ingredients
350g leftover rice
4 eggs
4 scallions, diced
1 tbsp of diced garlic
4 Tbsp of vegetable oil, preferably peanut oil
1 tbsp of oyster sauce (Amazon Link - https://geni.us/premium-oyster-sauce)
1 tbsp of soy sauce (Amazon Link - https://geni.us/light-soy-sauce)


Instructions

Crack 4 eggs into a bowl and beat well.

Dice 4 scallions and separate the white and green parts.

Turn the heat to maximum. The most important step when making fried rice is preheating your wok. Since home stoves aren't as powerful as commercial ones, tilt the wok in all directions so the entire surface heats evenly and thoroughly. This usually takes 30 seconds to 1 minute, depending on your stove's power. If you don't pre-heat the wok, the rice will stick like crazy—and trust me, that's a nightmare you don't want to deal with.

When the wok starts to smoke, that's the sign to add a generous amount of oil. Do not pre-heat the wok for too long—if the metal gets too hot, the oil could ignite as soon as it touches the wok.

Swirl the oil to coat the wok and create a nonstick layer. Add half of the diced scallions and 1 tablespoon of minced garlic and stir for just a few seconds.

Pour in the beaten eggs and stir well. This way, every bite of egg is infused with the scallion and garlic aroma, making it extra fragrant.

Once the egg is mostly set, drizzle a bit more oil around the edges of the wok, then add the cooked rice. Break up any clumps until every grain is loose and separated. Continue to stir the rice for 3 minutes.

Season the fried rice with 1 tbsp of oyster sauce and 1 tbsp of soy sauce.

Last, toss in the diced scallions and mix well. Serve as a foundation for any meal you like.