15-Minute Egg Fried Rice
Day-old rice fried hard with egg, spring onion and peas, seasoned with soy and sesame.
Fried rice is a technique rather than a recipe, and the technique is dryness and heat. Cold rice from yesterday has lost enough moisture for the grains to separate and fry; fresh rice steams into a clump no matter how hot the pan. Beyond that, keep the pan loud, cook the egg separately, and have everything within reach before you start.
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How to make 15-Minute Egg Fried Rice
Ingredients
Quantities scale automatically. Cooking times stay the same.
Rice and eggs
Add-ins
Seasoning
Equipment
- Wok or large heavy skillet
- Spatula
- Small bowl for the eggs
Method
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1
Break up the rice
Rub the cold rice between your fingers in a bowl until every clump has separated into loose grains. Clumps will not fry, and this is easier to do now than in a hot wok.
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2
Cook the egg first
Heat 1 tablespoon of the oil in the wok over medium-high, pour in the beaten eggs and let them set for 20 seconds, then scramble into large soft curds. Tip them back into the bowl while still slightly wet.
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3
Start the aromatics
Add the remaining 2 tablespoons of oil and turn the heat to high. Fry the spring onion whites, garlic, ginger and carrot for 60 seconds, until the kitchen smells of them but nothing has browned.
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4
Fry the rice hard
Add the rice and press it into the pan, leaving it 45 seconds between turns for 3 to 4 minutes. You want to hear it crackling; that sound is the water leaving and the grains toasting.
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5
Season at the edge
Add the peas, then pour the soy sauces, sesame oil, white pepper and vinegar around the hot sides of the pan rather than over the rice, so they sizzle and caramelise on the way in. Toss to coat.
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6
Return the egg and serve
Fold the egg back in with the spring onion greens, break it into pieces with the spatula and serve at once, with chilli oil at the table.
Cook’s tips
- Cold rice, ideally a day old. If you only have fresh, spread it on a tray and chill it uncovered for 30 minutes, which gets you close.
- Cook the egg separately and add it at the end. Pouring raw egg over the rice coats every grain and gives you a soft, sticky result instead of ribbons.
- Season down the side of the pan. Soy poured straight onto rice soaks in and steams; on the hot metal it caramelises first.
Variations
- Add leftover roast chicken, prawns or cubed firm tofu with the peas.
- Use a mix of whatever vegetables need using: sweetcorn, diced pepper, shredded cabbage or chopped green beans.
- Finish with a fried egg on each bowl and a spoon of chilli crisp for a fuller meal.
Storage and make-ahead
Cool quickly, refrigerate within an hour and eat within 1 day. Reheat until piping hot in a hot pan. Cooked rice should never be left at room temperature for long or reheated more than once.
Nutrition per serving
| Calories | 418 kcal |
|---|---|
| Protein | 14 g |
| Carbohydrates | 58 g |
| Fat | 14 g |
| Fibre | 4 g |
| Sugar | 4 g |
| Sodium | 680 mg |
Nutrition is estimated from ingredient averages and will vary with brands and portioning.
