蛋炒饭 (Dàn Chǎo Fàn)
Egg Fried Rice – The 10-Minute Dinner That Uses Up Everything in Your Fridge
Why This Recipe Works
- Day-old rice is the secret. Fresh rice is too moist and will steam, not fry.
- This is the ultimate 'whatever's in the fridge' meal. The formula works with any protein + any vegetable.
Ingredients
| Amount | Ingredient | Notes | Substitute |
|---|---|---|---|
| 400 g (2 cups cooked) | day-old cooked jasmine rice隔夜米饭 | MUST be cold from the fridge | — |
| 3.0 large | eggs鸡蛋 | beaten with pinch of salt | — |
| 30 ml (2 tbsp) | neutral oil食用油 | — | — |
| 15 ml (1 tbsp) | soy sauce酱油 | — | — |
| 5.0 ml (1 tsp) | sesame oil香油 | — | — |
| 100 g (1/2 cup) | frozen peas and carrots (optional)青豆胡萝卜 | — | — |
Instructions
Prep the rice(2 min)
Break up cold rice with your fingers — separate every grain. This is the single most important step. Clumpy rice = clumpy fried rice.
Pro Tip
If you don't have day-old rice: spread fresh rice on a plate and freeze for 15 minutes. It'll dry out enough to fry.
Scramble eggs(1 min)
Heat 1 tbsp oil over HIGH heat. Pour in eggs. Scramble quickly — 30 seconds max. They should be barely set. Remove to a plate.
Fry the rice(4 min)
Add remaining oil to the smoking-hot pan. Add rice. Spread it flat and let it SIZZLE for 1 minute without touching. Then toss continuously for 2-3 minutes until grains are separated and lightly toasted.
Season and serve(1 min)
Add soy sauce around the edges of the pan (not directly on the rice — it'll steam). Toss. Add eggs and peas back in. Drizzle sesame oil. Toss once more. Serve immediately.
Pro Tip
Soy sauce on the hot pan edge sizzles and caramelizes instantly, giving you wok hei flavor at home.
Pro Tips for Western Kitchens
Day-old rice is non-negotiable. Fresh rice has too much moisture and will turn into a sticky mess.
This is a TEMPLATE: swap eggs for chicken, peas for broccoli, soy sauce for oyster sauce. Infinite variations.
Equipment Questions
Can I use a non-stick pan?
Yes, but you won't get the same toasty wok hei flavor. Cast iron or carbon steel is better for fried rice.
Frequently Asked Questions
My fried rice always comes out mushy. Why?
Fresh rice. Day-old rice from the fridge has dried out enough to fry properly. Also: your pan wasn't hot enough. Fried rice needs SCREAMING hot heat.
Nutrition
Per serving (approximate values)