Chinese Fried Rice
Day-old jasmine rice stir-fried over fierce wok heat with egg, spring onion, and a clean soy and sesame glaze, the most universal dish in Chinese cooking.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Beat 4 eggs. Finely slice 4 spring onion stalks, separating white and green parts. Mince 4 garlic cloves and grate 1 tsp fresh ginger. Measure 3 tbsp light soy, 1 tsp dark soy, 1 tsp sesame oil, and 0.5 tsp white pepper.
Fry
Heat 4 tbsp neutral oil in a wok over high heat until smoking. Add beaten eggs, scramble 20–30 seconds until just set but still soft. Push to the side.
Bloom
Add white spring onion, garlic, and ginger to the centre. Toss 20 seconds until fragrant, aromas release.
Fry
Add 500g cold day-old jasmine rice, spread across the wok, press down firmly. Leave untouched 1–2 minutes to develop a light crust on the base.
Saute
Toss everything together vigorously over high heat 2–3 minutes, breaking up clumps, until each grain is separated and lightly toasted throughout.
Glaze
Add soy sauces, sesame oil, and white pepper. Toss 1 minute until evenly coated and glossy.
Finish and plate
Scatter green spring onion over the rice and serve immediately while hot and fragrant.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.