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Close-up of separated jasmine rice grains with soy sauce glaze and bright yellow eggs. (Egg Fried Rice Recipe)

Egg Fried Rice Recipe: The Ultimate Guide to Restaurant-Quality Grains

Master the perfect Egg Fried Rice Recipe with individual jasmine rice grains, fluffy yellow egg curds, and a savory soy glaze. A 20-minute, Pinterest-ready meal featuring vibrant peas and carrots for professional results.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Asian-Inspired
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 cups (600g) Cooked Jasmine Rice Chilled, preferably day-old
  • 4 large Eggs Whisked with a pinch of salt
  • 1/2 cup (75g) Orange Carrots Finely diced into uniform cubes
  • 1/2 cup (75g) Green Peas Steamed or thawed from frozen
  • 1/4 cup (25g) Green Scallions Freshly sliced
  • 2 tablespoons (30ml) Soy Sauce High quality for glaze
  • 1 tablespoon (15ml) Toasted Sesame Oil Added at the end
  • 2 tablespoons (30ml) Neutral Oil Divided use

Equipment

  • 1 Large Wok or Skillet Non-stick or carbon steel preferred
  • 1 Spatula For folding and stir-frying

Method
 

Preparation
  1. Dice the carrots, steam the peas, and whisk the eggs. Ensure the chilled rice is broken up into individual grains.
  2. Heat 1 tbsp oil in a wok. Pour eggs in and cook until fluffy, bright yellow curds form. Remove and set aside.
  3. Add remaining oil to the pan. Stir-fry diced carrots for 2-3 minutes, then add peas and cook until vibrant and tender.
  4. Add rice to the wok on high heat. Pour soy sauce over and stir vigorously for 3-4 minutes until golden-brown and separated.
  5. Fold in the egg curds and scallions. Toss for 1 minute and serve immediately in a ceramic bowl.

Notes

Use day-old rice for the best texture.
Keep the heat high to prevent the rice from steaming.