YouTubers Control What I Cook For 24 Hours
YouTubers Control What I Cook For 24 Hours is a medium Chinese recipe that serves 2. 350 calories per serving. Recipe by Nick DiGiovanni on YouTube.
Prep: 15 min | Cook: 11 min | Total: 36 min
Cost: $2.37 total, $1.18 per serving
Ingredients
- 2 cups Cooked Rice (day‑old, refrigerated, broken up)
- 1 Medium Onion (diced about 1/2‑inch pieces)
- 1 Garlic Clove (minced finely)
- 2 Red Chili (finely chopped, seeds removed for less heat)
- 2 Tbsp Vegetable Oil (neutral oil with high smoke point)
- 2 Large Eggs (beaten lightly)
- 2 Tbsp Soy Sauce (regular or low‑sodium)
- 1 tsp Sesame Oil (adds nutty aroma, use sparingly)
- 1/2 tsp MSG (optional, for umami boost)
- 1/4 tsp White Pepper (ground, adds subtle heat)
- 2 Green Onions (thinly sliced, green parts only)
Instructions
Prep Ingredients
Dice the onion, mince the garlic, and finely chop the red chilies. Set aside in a small bowl.
Time: PT5M
Heat Oil
Place the wok over high heat and add the vegetable oil. Heat until it just begins to shimmer.
Time: PT1M
Temperature: high heat
Sauté Aromatics
Add the diced onion, minced garlic, and chopped chilies to the wok. Stir‑fry for 2 minutes until fragrant and the onion becomes translucent.
Time: PT2M
Temperature: high heat
Scramble Eggs
Push the aromatics to the side of the wok, crack the eggs into the empty space, and scramble quickly until just set and fluffy.
Time: PT2M
Temperature: high heat
Add Rice
Add the day‑old rice, breaking up any clumps with the spatula. Stir‑fry, tossing the rice to coat it with oil and combine with the eggs and aromatics.
Time: PT5M
Temperature: high heat
Season
Drizzle the soy sauce and sesame oil over the rice, then sprinkle MSG and white pepper. Stir‑fry for another minute to distribute the seasoning evenly.
Time: PT1M
Temperature: high heat
Finish with Green Onions
Add the sliced green onions, give a quick toss, then remove the wok from heat.
Time: PT1M
Plate and Serve
Transfer the fried rice to a serving plate and serve immediately while hot.
Time: PT1M
Nutrition Facts
- Calories
- 350
- Protein
- 12g
- Carbohydrates
- 45g
- Fat
- 12g
- Fiber
- 2g
Dietary info: Contains gluten (soy sauce), Not vegetarian
Allergens: Eggs, Soy, Sesame
Ingredient Substitutions
- Instead of Cooked Rice: leftover jasmine rice, leftover basmati rice
- Instead of Medium Onion: shallot, green onion (white part)
- Instead of Garlic Clove: garlic paste (1 tsp)
- Instead of Red Chili: bird’s eye chili, crushed red pepper flakes (1/4 tsp)
- Instead of Vegetable Oil: canola oil, peanut oil
- Instead of Large Eggs: egg whites (4)
- Instead of Soy Sauce: tamari, coconut aminos (1 Tbsp)
- Instead of Sesame Oil: toasted sesame oil (1/2 tsp)
- Instead of MSG: nutritional yeast (1 tsp)
- Instead of White Pepper: black pepper (1/4 tsp)
- Instead of Green Onions: chives (2 Tbsp)
Equipment Needed
- Wok
- Knife
- Cutting Board
- Mixing Bowl
- Spatula
- Serving Plate
Critical Steps — Do Not Skip
- Sauté aromatics without burning the garlic.
- Use day‑old rice to avoid soggy texture.
- Season properly with soy sauce, sesame oil, MSG, and white pepper.
Chef Tips from the Video
- High heat and a well‑seasoned wok are key to achieving that classic restaurant‑style fried rice texture.
- Add a tiny pinch of sugar with the soy sauce to enhance caramelization.
- If you like extra crunch, toss in a handful of frozen peas or diced carrots during the stir‑fry.
Troubleshooting
Rice turns mushy.
Use rice that has been refrigerated overnight; if still wet, spread on a tray to air‑dry for 30 minutes before cooking.
Aromatics burn and taste bitter.
Reduce heat slightly and keep the wok moving; add a splash of oil if it looks dry.
Fried rice is bland.
Add a little more soy sauce or a pinch of sugar to balance flavors; taste before finishing.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended; rice texture degrades when frozen.
Room temperature: Do not leave out at room temperature for more than 2 hours.
Make-Ahead Tips
- Dice onions, mince garlic, and chop chilies up to 2 hours ahead; keep refrigerated in a sealed container.
- Cook rice the day before, spread on a tray, and refrigerate to dry out.
- Pre‑beat the eggs and store in a covered container in the fridge.
Frequently Asked Questions
What is the cultural significance and history of egg fried rice in Chinese cuisine?
Egg fried rice originated as a way to repurpose leftover rice in Chinese households, turning it into a quick, flavorful dish. It became a staple street food and is now a common side or main dish in Chinese restaurants worldwide.
What are the traditional regional variations of egg fried rice in Chinese cuisine?
In Cantonese cooking, the rice is often seasoned simply with soy sauce and scallions, while in Sichuan style, spicy chilies and Sichuan peppercorns are added. Hunan versions may include pickled vegetables, and Singaporean fried rice often incorporates curry powder.
How is egg fried rice traditionally served in China?
It is typically served hot as a main or side dish, often accompanied by stir‑fried vegetables, a protein such as pork or shrimp, and a small bowl of soup. It may be garnished with sliced green onions and a drizzle of sesame oil.
During what occasions is egg fried rice commonly prepared in Chinese culture?
Egg fried rice is popular for everyday meals, but it also appears at family gatherings and festivals when there are leftover rice grains to be transformed, making it a practical and celebratory comfort food.
What makes egg fried rice special in Chinese cuisine compared to other fried rice dishes?
The simplicity of using just egg, aromatics, and soy sauce highlights the texture of day‑old rice, while the high‑heat wok technique creates a slightly smoky, caramelized flavor that sets it apart from milder fried rice variations.
What are the most common mistakes to avoid when making egg fried rice?
Common errors include using freshly cooked rice (which becomes mushy), overcrowding the wok (which lowers temperature), and overcooking the garlic (which turns bitter). Keep the wok hot and work in batches if needed.
Why does this recipe call for day‑old rice instead of fresh rice?
Day‑old rice has lost excess moisture, allowing each grain to stay separate and achieve a light, slightly crisp texture when stir‑fried. Fresh rice retains too much water and will steam rather than fry.
Can I make this egg fried rice ahead of time and store it?
Yes, you can prepare the fried rice up to 3 days in advance and refrigerate it in an airtight container. Reheat quickly in a hot wok or skillet, adding a splash of oil to restore the original texture.
What texture and appearance should I look for when making egg fried rice?
The rice grains should be separate, slightly glossy, and each coated with a thin layer of oil and soy sauce. The egg should be in small, fluffy curds, and the dish should have a light golden‑brown hue from the high‑heat stir‑fry.
How do I know when the egg fried rice is done cooking?
When the rice is hot throughout, the aromatics are fragrant, and the egg pieces are fully set but still moist, the dish is done. A quick taste should reveal balanced seasoning without any raw rice or undercooked egg.
What does the YouTube channel Nick DiGiovanni specialize in?
The YouTube channel Nick DiGiovanni focuses on creative cooking challenges, culinary education, and high‑energy recipe demonstrations that blend classic techniques with modern twists.
How does the YouTube channel Nick DiGiovanni's approach to Chinese cooking differ from other cooking channels?
Nick DiGiovanni often incorporates playful challenges—like cooking blindfolded—while still emphasizing proper technique, making Chinese dishes accessible yet entertaining compared to more traditional instructional channels.
Last updated: August 28, 2026
