Egg & Vegetable Fried Rice
The wok classic: fluffy rice, silky egg, and crisp vegetables in under 15 minutes.
- Preparation
- 10 min
- Cook/bake time
- 10 min
- Total
- 20 min
- Difficulty
- Easy
- Calories
- 387 kcal
- Servings
- 4
- Prep
- 10 min
- Cooking & baking
- 10 min
The wok classic: fluffy rice, silky egg, and crisp vegetables in under 15 minutes. The secret is cold day-old rice, because only that stays loose in the hot pan and does not stick together. This turns leftovers into a dish that beats any delivery.
Why this works
As it cools, the starch molecules in the rice grain rearrange and bind water tightly, which is called retrogradation. Exactly this effect, which makes rice seem hard after a day in the fridge, keeps the grains separate in the hot pan. Fresh rice, on the other hand, releases its water immediately, the pan cools down, and instead of frying, everything just steams.
Step-by-step instructions
- 1
Prepare the rice
Take the cold rice out of the fridge and break up the clumps with your fingers or a fork until everything is loose and fluffy again. This is the most important step of all, because clumpy rice will turn mushy instead of fluffy in the pan. If you do not have day-old rice, cook it fresh, spread it on a baking sheet, and put it in the freezer for 30 minutes so it cools down properly and the starch sets.
- 2
Scramble the egg
Heat 1 tablespoon of oil in a wok or a large skillet over high heat and pour in the beaten eggs. Let them set for a few seconds and then stir them with a spatula in large sweeping motions into soft, silky pieces. As soon as they are just set, take them out and set them aside. They will continue to cook later when mixed in, so they can be a little too soft.
- 3
Fry the vegetables
Add the remaining oil to the hot wok and fry the diced carrots for about two minutes, stirring constantly, until they brown slightly on the edges but still have a bite inside. Now add the garlic and the white part of the scallions and fry for half a minute until intensely fragrant. Finally, add the frozen peas, which only need one minute.
- 4
Stir in the rice
Now add the rice to the wok. Press it briefly against the hot bottom with the spatula, let it sit for ten seconds, and then flip it. Repeat this a few times instead of stirring frantically, because exactly this contact with the hot metal gives the rice its slightly smoky flavor. After three to four minutes, pour the soy sauce in a ring along the edge of the pan so that it evaporates and caramelizes immediately instead of just moistening the rice.
- 5
Season & serve
Fold in the eggs and the green part of the scallions and toss everything briefly so the eggs do not break apart. Remove the wok from the heat, drizzle the sesame oil over it, and season with white pepper, which fits much better here than black. Taste and add a little more soy sauce if needed. Serve the rice immediately while it is hot and fluffy.
Our best tips
- Day-old rice is mandatory. Freshly cooked rice contains too much moisture and will inevitably become mushy in the pan.
- The pan must be really hot and must not be overcrowded. It is better to fry in two batches than everything at once.
- Always pour soy sauce along the edge, never directly onto the rice. This way it evaporates immediately and provides a roasted flavor instead of moisture.
Tasty variations
With chicken
Sear 200 g of diced chicken breast over high heat before the vegetables and fold it back in at the end.
Vegan
Omit the eggs and fold in 150 g of crumbled, firmly fried smoked tofu instead.
Nutrition facts
| Calories | 387 kcal |
|---|---|
| Protein | 13 g |
| Carbohydrates | 51 g |
| – of which sugar | 5 g |
| Fat | 13 g |
| Fiber | 4 g |
Where the 387 kcal come from
per serving
Calculated from the ingredients – how we do it
We add up reference values for every ingredient and divide by the number of servings. These assumptions are baked in:
- Reference values per 100 g – for the raw ingredient, exactly as listed.
- Tinned goods count at drained weight, bone-in meat at purchase weight: you eat about 70 per cent of a chicken thigh and leave the rest.
- Water evaporates as you cook. The energy stays in the pot, the weight does not – so the figure is per serving, not per 100 g of finished dish.
- Anything listed without a quantity – “salt and pepper” – is not counted.
A guide value, not a lab measurement: no two onions weigh the same, and fat content varies from pack to pack.
Frequently asked questions
Why does my fried rice always get mushy?
It is almost always due to rice that is too fresh or a pan that is too cold. Use day-old rice and let the wok get really hot before you fill it.
Which rice is best suited?
Long-grain rice like jasmine rice is ideal because it stays fluffy. Basmati works as well. You should stay away from risotto or short-grain rice because of the high starch content.
Do I absolutely need a wok?
No. A large, heavy skillet works well as long as you heat it strongly and do not layer the rice too high. More important than the shape is enough contact area with the hot bottom.
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