Cantonese Egg Fried Rice

Golden, fluffy wok-fried rice with soft egg and spring onion, simple and perfect with any dish.

TIME BREAKDOWN
Prep: 10 min
Cook: 8 min
Total: 18 minutes
Vegetarian
✅
Nuts
❌
Serves
4 people (as a side)
Difficulty
Very Easy

Ingredients

  • 250g jasmine rice, cooked, spread out on a tray to cool, and chilled for at least 4 hours (about 700g cooked)
  • 4 eggs, beaten with a pinch of salt
  • 4 tbsp vegetable oil, divided
  • 4 spring onions, whites and greens separated and finely sliced
  • 1 tsp light soy sauce
  • 3/4 tsp fine salt, or to taste
  • 1/2 tsp ground white pepper
  • 1 tsp toasted sesame oil

Method

  1. Cook the rice a day ahead if possible: cool it within an hour of cooking, chill promptly and use within 24 hours. Break up any clumps with your fingers before frying.

  2. Heat 2 tbsp of the oil in a wok over a high heat until smoking. Pour in the eggs and stir for 20 to 30 seconds until just softly set. Remove to a plate.

  3. Add the remaining oil and stir-fry the spring onion whites for 10 seconds.

  4. Add the rice and stir-fry, pressing and tossing, for 3 to 4 minutes until every grain is hot, dry and separate.

  5. Return the eggs, breaking them into small pieces, and add the soy sauce, salt and white pepper. Toss for 1 minute.

  6. Stir in the spring onion greens and sesame oil and serve at once.