Day-Old Rice Egg Fried Rice
The homestyle Cantonese version that depends on cold day-old rice and a screaming-hot pan. Fifteen minutes if you have leftover rice in the fridge.
- Total time
- 15 min
- Servings
- 4
- Calories
- 380
- Protein
- 12g
Ingredients
- 4 cup cold cooked white rice (day-old preferred)
- 4 large eggs, beaten
- 1 cup frozen peas and carrots
- 3 green onions, sliced
- 2 garlic cloves, minced
- 3 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 2 tbsp neutral oil
- ¼ tsp white pepper
Instructions
- 1
Break up any clumps in the cold rice with your fingers. This is the single most important step. Wet, fresh rice will steam instead of frying.
- 2
Heat 1 tablespoon of the neutral oil in a wok or large skillet over high heat until it is just beginning to smoke. Pour in the beaten eggs, swirl, and let them set for about 10 seconds, then scramble them into large curds. Slide the eggs onto a plate.
- 3
Add the remaining oil to the pan along with the garlic and the white parts of the green onions. Stir for about 15 seconds.
- 4
Add the rice and press it into a single layer. Let it sit untouched for about 30 seconds to develop a little char, then toss. Repeat once or twice.
- 5
Add the peas and carrots, soy sauce, sesame oil, white pepper, and the cooked eggs back to the pan. Toss everything together for another minute. Finish with the green parts of the onions.
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