Egg Fried Rice
Make egg fried rice at home with measured ingredients and clear, individual cooking steps. An original BestFoodBook home-kitchen adaptation inspired by China's cuisine.
Method
- 01
Step 1
Break cold rice into loose grains with clean hands. Use rice refrigerated within 1 hour of cooking and kept no longer than 24 hours.
- 02
Step 2
Heat 1 tbsp neutral oil in a wok; scramble eggs until set and transfer to a plate.
- 03
Step 3
Add remaining oil, carrot and peas; stir-fry 3–4 minutes.
- 04
Step 4
Add rice and stir-fry over high heat for 4 minutes, until steaming hot throughout.
- 05
Step 5
Return eggs; add soy sauce, sesame oil and spring onion. Toss for 1 minute and serve at once; do not reheat leftovers again.
Watch the cooking video
Nutrition
Estimated per 1 of 4 servings from USDA SR Legacy (2018) ingredient values, not laboratory-tested. Rice weight is 600 g cooked; peas mapped as raw green peas; all added canola and sesame oil included. Count/spoon masses are assumptions; no cooking-yield or nutrient-retention factors. Full ingredient IDs and grams are in recipe-nutrition-mappings.json.
Editorial recipe. Preparation may vary by region; not independently kitchen-tested.
Source: BestFoodBook original editorial recipe; not kitchen-tested