Egg Fried Rice
KI-generiertes Bild
Vegetarisch British Chinese

Egg Fried Rice

A British Chinese takeaway-style egg fried rice with separate grains, tender scrambled egg, spring onion, and a light soy-seasoned finish. It is quick, savory, and designed to use cold cooked rice for the best texture.

25 min 4 Portionen Medium
Alle Rezepte

Zubereitung

1
Break up the cold rice with your fingers, removing any compacted clumps. Whisk the eggs in a bowl with the white pepper and salt until evenly blended.
2
Heat a wok over high heat until a drop of water evaporates immediately. Add 1 tablespoon of the oil, swirl, pour in the eggs, and stir for 30 to 45 seconds until softly set but still glossy. Transfer to a plate.
3
Return the wok to high heat and add the remaining oil. Add the sliced spring onion whites and stir-fry for 20 seconds, just until fragrant but not browned.
4
Add the cold rice and toss continuously for 2 to 3 minutes, pressing down larger clumps with the spatula, until every grain is hot and separate and a few grains begin to lightly toast.
Separate hot rice grains being tossed in a wok until lightly toasted KI-generiertes Bild
5
Drizzle the soy sauce around the hot side of the wok rather than directly onto one pile of rice. Toss vigorously for 45 seconds so the sauce coats the grains evenly without pooling.
6
Return the scrambled egg to the wok and toss for 30 seconds to distribute it through the rice. Add the spring onion greens and sesame oil, then stir for 15 seconds until aromatic and steaming hot.
7
Taste and add the optional salt only if the soy sauce has not provided enough seasoning. Transfer to a warm serving bowl and serve immediately.
Finished egg fried rice with separate grains, scrambled egg, and spring onion KI-generiertes Bild

Warum dieses Rezept gelingt

Cold rice has firmer, drier grains that can be coated in hot oil without collapsing, while the eggs are cooked separately so they remain soft and distinct. Soy sauce adds savory depth without making the rice wet.

Aufbewahren und Aufwärmen

So bewahrst du es auf

Cool leftovers within 2 hours, transfer to a shallow airtight container, and refrigerate for up to 1 day. Do not store cooked rice at room temperature.

So wärmst du es auf

Reheat once only in a hot wok or skillet with 1 tablespoon of water, stirring until steaming hot throughout, or microwave covered until piping hot. Serve immediately.

Nährwerte / Portion

332kcal
9,67 gEiweiß
44,19 gKohlenhydrate
12,61 gFett
P
Pantryvale editorial kitchen
Das Rezept wurde mit vollständigen Zutaten und geordneten Kochschritten zur Veröffentlichung vorbereitet.
Veröffentlicht 13 Aug. 2026 · aktualisiert 14 Aug. 2026