Chinese Fried Rice
4.3
🇨🇳 Chinese
This classic Chinese fried rice is a quick, savory stir-fry of day-old jasmine rice tossed with fluffy scrambled eggs and bright scallions, finished with a fragrant drizzle of toasted sesame oil. High heat and simple seasonings give each grain a light, separate texture and a deliciously aromatic finish—perfect as a side or an easy main.
Effort
Light
Difficulty
Easy
Price
0,59€/ serving
Kcal
Protein
Fiber
Method
Prepare: loosen the Cooked Day-Old Jasmine Rice with a fork so there are no large clumps; lightly beat the Eggs; trim and thinly slice the Scallions, separating whites and greens if you like.
Heat a wok or large skillet over high heat until very hot, then add 1–2 tablespoons of Neutral Oil.
Pour in the beaten eggs, let them set briefly, then scramble quickly into soft curds; transfer the eggs to a plate and set aside.
If needed, add a little more Neutral Oil, then add the rice and stir-fry on high, pressing and tossing to break up any remaining clumps and to heat the rice through.
Season the rice with a pinch of Fine Salt, a light dusting of Ground White Pepper, and a small pinch of MSG (optional); continue stir-frying until the flavors meld.
Return the scrambled eggs to the wok, add most of the Scallions (save some green tops for garnish), and toss everything together until evenly combined.
Remove from heat and finish with a drizzle of Toasted Sesame Oil for aroma; taste and adjust seasoning, then serve immediately.
Nutrition Info
Per Serving
CARBS
55.1g
PROTEIN
13.2g
FAT
17.6g
SUGAR
0.7g
SATURATED FAT
3.7g
FIBER
1.2g
SODIUM
1.6g
Health Summary
Publish
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Ingredients
For 3 servings
Adjust servings
- 3 cups Cooked Day-Old Jasmine Rice, cold and loosened
- 3 large Eggs, beaten with a pinch of salt
- 3 Scallions, finely sliced (whites and greens separated)
- 2 tbsp Neutral Oil, peanut or vegetable, divided
- 3/4 tsp Fine Salt, or to taste
- 1/4 tsp Ground White Pepper
- 1/2 tsp MSG, optional but traditional
- 1 tsp Toasted Sesame Oil