Egg Fried Rice
Day-old rice tossed in a hot wok with egg, soy, scallion, and a hit of white pepper.
- prep 5 min
- cook 8 min
- total 13 min
- serves 3
- intermediate
- China
Ingredients
- 600 g rice
- 3 eggs
- 4 spring onion
- 2 tbsp soy sauce
- 0.5 tsp white pepper
- 1 tsp sesame oil
- 3 tbsp vegetable oil
- 80 g peas
Steps
- Beat eggs with a pinch of salt.
- Heat oil in a wok until smoking, pour in egg, swirl and quickly scramble.
- Add cold rice, breaking clumps with the back of a ladle.
- Toss rice over high heat 3 minutes to separate grains.
- Add peas, scallion, soy, white pepper, and sesame oil, toss 1 more minute.
≈ 420 kcal · 12 g protein · 58 g carbs · 14 g fat — per serving, estimate