Before you start
What this method is trying to achieve
Cook the egg separately, reheat the wok and fry the rice over strong heat before returning the egg.
Success looks like
Know the target before you cook
The rice should be separate and hot with soft egg pieces and no sticky clumps.
Ingredients
What you need
Rice
- 600 g cold cooked jasmine or long-grain rice
Egg
- 3 large eggs, beaten
Cooking
- 2 tbsp peanut or neutral oil
Seasoning
- 2 tbsp light soy sauce
Finish
- 1 tsp toasted sesame oil
- 4 scallions, sliced
Method
Cook by the cues, not just the clock
Scramble egg
Cook eggs quickly and remove while still tender.
Reheat wok
Return the wok to high heat with oil.
Fry rice
Add cold rice and stir to separate grains.
Season
Add soy sauce and toss until hot.
Finish
Return eggs, add sesame oil and scallions.
Critical checkpoints
Stop here and check
Rice fully cooled?
Rice is cold and dry to the touch.Cool longer if warm.
Clumps broken?
No hard rice balls remain before seasoning.Break them gently.
Rice clumpy?
Grains stick in lumps.Use fried-rice-clumpy.
If yours looks different
Route the failure before changing the recipe
After cooking
Storage, reheating & substitutions
Storage
Cool promptly and refrigerate.
Reheating
Reheat quickly in a hot skillet.
Substitutions
Use long-grain rice if jasmine is unavailable.
Evidence
Sources & methodology
Technical claims and method decisions are tied to sources. Recipe-specific advice is not presented as a universal food-science law.
- Egg Fried RiceFood Network
Food Network cooks egg separately, reheats the wok and fries the rice over high heat.
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