Egg Fried Rice
Immagine generata dall'IA
Vegetariano 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 porzioni Medium
Tutte le ricette

Come preparare

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 Immagine generata dall'IA
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 Immagine generata dall'IA

Perché questa ricetta funziona

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.

Conservazione e riscaldamento

Come conservarla

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.

Come riscaldarla

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.

Nutrizione / porzione

332kcal
9,67 gproteine
44,19 gcarboidrati
12,61 ggrassi
P
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Ricetta preparata per la pubblicazione con ingredienti completi e passaggi ordinati.
Pubblicata il 13 ago 2026 · aggiornata il 14 ago 2026