Egg Fried Rice (蛋炒饭)

蛋炒饭

Egg Fried Rice (蛋炒饭) — Home-styleEverywhere (leftover-rice classic) home cooking.

Ingredients

• day-old cold cooked rice (ideally overnight)
• eggs
• scallions, chopped, white & green separated
• light soy sauce
• neutral oil
• salt
• optional: peas, ham, char siu, or lap cheong

Instructions

1. Break up the cold rice with your hands so there are no clumps. This is the single most important step. (Every grain is separate; no big lumps)
2. Beat the eggs with the salt. Heat 1 tbsp oil in a wok over medium-high. Add eggs and scramble until just set, then push to one side. (Eggs softly set, still glossy)
3. Add the white scallion parts and any optional add-ins (ham, peas). Stir-fry 30 seconds. (Scallion whites soften and release aroma)
4. Add the rice and the remaining 1 tbsp oil. Toss and press gently with the spatula to coat every grain — don't mash. (Rice turns from white to glossy and evenly oiled)
5. Push rice to one side, pour soy sauce into the empty side, let it sizzle 5 seconds, then fold through. (This 'wok-ting' the soy removes raw sauce taste.) (Soy sizzles immediately and smells toasty)
6. Fold in the green scallions. Serve immediately. (Rice is hot, glossy, and every grain separate)