The Art of Perfect Restaurant-Style Egg Fried Rice Mastery

Perfect Rice Preparation Mastery

Master the technique of preparing day-old rice for optimal texture and stir-fry success.

Wok Hei Achievement

Learn the skill of achieving authentic smoky wok flavor through proper high-heat technique.

Egg Scrambling Perfection

Perfect the method of creating silky, restaurant-style scrambled eggs for fried rice.

Stir-Fry Timing Mastery

Master the art of coordinating ingredients for perfect texture and flavor balance.

Seasoning Balance Technique

Learn optimal sauce distribution for authentic color, flavor, and umami depth.

Authentic Chinese Fried Rice Mastery Secrets for Perfect Wok Hei

Rice Preparation: Day-old refrigerated rice is essential - fresh rice becomes mushy when stir-fried.

High Heat Key: Use highest possible heat throughout cooking for authentic wok hei smokiness.

Quick Movements: Work fast once cooking begins - fried rice waits for no one.

Egg Technique: Remove eggs while slightly underdone as they'll finish cooking when returned.

Sauce Distribution: Add sauces around wok edges, not directly on rice for even coating.

Garnish Fresh: Save some green onions for fresh garnish contrast to cooked components.

Perfect Restaurant-Style Egg Fried Rice with Wok Hei

Name: Perfect Restaurant-Style Egg Fried Rice with Wok Hei
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: For the Perfect Rice Base:; 4 cups cooked jasmine rice, day-old and refrigerated; 2 tablespoons vegetable oil; 1 tablespoon sesame oil; For the Silky Scrambled Eggs:; 5 large eggs; 1/2 teaspoon salt; 1 tablespoon vegetable oil; 1 teaspoon cornstarch; For the Aromatic Base:; 3 green onions, finely chopped; 3 cloves garlic, minced; 1 tablespoon fresh ginger, minced; For the Vegetable Mix:; 1/2 cup frozen peas; 1/2 cup carrots, small diced; 2 tablespoons corn kernels; For the Sauce Blend:; 3 tablespoons soy sauce; 1 tablespoon dark soy sauce; 1 teaspoon oyster sauce; 1/2 teaspoon white pepper; For the Flavor Enhancers:; 2 tablespoons Shaoxing wine; 1 teaspoon sugar; 1/2 teaspoon MSG (optional); For the Fresh Garnish:; 3 green onions, sliced; 1 tablespoon fresh cilantro; Sesame seeds for sprinkling

The ultimate egg fried rice featuring perfectly scrambled eggs, day-old jasmine rice, and fresh vegetables stir-fried with authentic Chinese techniques. This restaurant-quality comfort food masterpiece combines the silky richness of scrambled eggs with the smoky essence of wok hei, creating an unforgettable fried rice experience that elevates the classic takeout favorite to extraordinary heights perfect for dinner, lunch, or any time you crave the perfect balance of savory umami flavors.

Prep Time

10 Minutes

Cook Time

15 Minutes

Total Time

25 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Perfect Rice Base:

4 cups cooked jasmine rice, day-old and refrigerated

2 tablespoons vegetable oil

1 tablespoon sesame oil

For the Silky Scrambled Eggs:

5 large eggs

1/2 teaspoon salt

1 tablespoon vegetable oil

1 teaspoon cornstarch

For the Aromatic Base:

3 green onions, finely chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

For the Vegetable Mix:

1/2 cup frozen peas

1/2 cup carrots, small diced

2 tablespoons corn kernels

For the Sauce Blend:

3 tablespoons soy sauce

1 tablespoon dark soy sauce

1 teaspoon oyster sauce

1/2 teaspoon white pepper

For the Flavor Enhancers:

2 tablespoons Shaoxing wine

1 teaspoon sugar

1/2 teaspoon MSG (optional)

For the Fresh Garnish:

3 green onions, sliced

1 tablespoon fresh cilantro

Sesame seeds for sprinkling

For the Optional Protein:

1/2 cup char siu pork, diced

1/2 cup cooked shrimp

For the Perfect Wok Setup:

High heat cooking oil

Paper towels

For Special Equipment:

Large wok or skillet

Wooden spatula

Small mixing bowl

Fine mesh strainer

Instructions

Ensure day-old rice is properly separated and at room temperature before cooking.

Beat eggs with salt and cornstarch until smooth and well combined.

Heat wok over highest heat until smoking, then add oil for eggs.

Pour beaten eggs into hot wok and scramble quickly until just set.

Remove scrambled eggs immediately and set aside in clean bowl.

Wipe wok clean and heat again until smoking hot for rice.

Add vegetable oil to hot wok, swirling to coat entire surface.

Add minced garlic and ginger, stir-fry for 10 seconds until fragrant.

Add day-old rice, breaking up clumps with spatula and tossing constantly.

Stir-fry rice vigorously for 2-3 minutes until heated through completely.

Push rice to one side, add diced carrots to empty space.

Stir-fry carrots for 1 minute, then mix with rice thoroughly.

Add frozen peas and corn, tossing everything together rapidly.

Drizzle Shaoxing wine around edges of wok for authentic flavor.

Add soy sauce, dark soy sauce, and oyster sauce evenly.

Toss rice constantly to distribute sauce and achieve even color.

Return scrambled eggs to wok, breaking into smaller pieces while mixing.

Add white pepper, sugar, and MSG if using for final seasoning.

Drizzle sesame oil around wok edges for aromatic finishing touch.

Add chopped green onions, reserving some for final garnish.

Toss everything together rapidly for final 30 seconds of cooking.

Taste and adjust seasoning with additional soy sauce if needed.

Transfer to serving plates immediately while piping hot.

Garnish with reserved green onions, cilantro, and sesame seeds.

Serve immediately with additional soy sauce on the side.

Perfect Restaurant-Style Egg Fried Rice with Wok Hei

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Perfect Restaurant-Style Egg Fried Rice Mastery

Perfect Restaurant-Style Egg Fried Rice with Wok Hei

Ingredients

Instructions