Egg Fried Rice
Three eggs, cold rice, eight minutes.
Recipe Author
Riff Kitchen@riffkitchen
Egg Fried Rice
Three eggs, cold rice, eight minutes.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 5 prep · 8 cook
- 13 min
- servings
- 2
- effort
- Easy
Classic's note
Season the eggs, not the rice. Salt hitting cold rice sits on the surface and tastes harsh; folded through the egg it distributes evenly.
Method
6 steps · tap one to tick it off
Tips
Chill fresh rice before frying it. Day-old rice has dried enough to fry. If you only have freshly cooked rice, spread it on a tray and chill it uncovered for an hour, or it turns gluey.
Fry two servings at a time. A bigger load cools the wok, and the rice steams in clumps instead of toasting during the presses in step 4.
Keep the heat high throughout. Each press against the wok needs a hot surface to toast the grains. Turning the heat down makes the rice stick and go soft.
Swaps
No scallions? Thinly sliced chives or the green tops of a leek.
No white pepper? Black pepper, about half as much. It is sharper and less earthy.
No frozen peas? Frozen mixed vegetables or finely diced carrot, added the same way.
Storage
Fridge: 3 to 4 days in a sealed container. Cool the rice quickly and refrigerate it within two hours of cooking.
Freezer: 2 to 3 months for best quality. The rice comes back softer and the egg slightly rubbery.
Reheat: In a hot skillet with a splash of water, tossing until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Ask the chef
Swap something, change the servings, or ask why a step works
Riff Assistant
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Classic's note
Season the eggs, not the rice. Salt hitting cold rice sits on the surface and tastes harsh; folded through the egg it distributes evenly.
Instructions
Follow the steps to perfection.
Tips
Chill fresh rice before frying it. Day-old rice has dried enough to fry. If you only have freshly cooked rice, spread it on a tray and chill it uncovered for an hour, or it turns gluey.
Fry two servings at a time. A bigger load cools the wok, and the rice steams in clumps instead of toasting during the presses in step 4.
Keep the heat high throughout. Each press against the wok needs a hot surface to toast the grains. Turning the heat down makes the rice stick and go soft.
Swaps
No scallions? Thinly sliced chives or the green tops of a leek.
No white pepper? Black pepper, about half as much. It is sharper and less earthy.
No frozen peas? Frozen mixed vegetables or finely diced carrot, added the same way.
Storage
Fridge: 3 to 4 days in a sealed container. Cool the rice quickly and refrigerate it within two hours of cooking.
Freezer: 2 to 3 months for best quality. The rice comes back softer and the egg slightly rubbery.
Reheat: In a hot skillet with a splash of water, tossing until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix