How to Make Real Chinese Takeout at Home

Ingredients

• 300 g Jasmine Rice (Rinse until water runs clear; cook with 270 g water)
• 270 g Water (For cooking the rice)
• 4 large Eggs (Whisked with a pinch of salt)
• 1 pinch Salt (For the eggs)
• 80 g Scallions (Chopped; reserve some greens for garnish)
• 3 Tbsp Vegetable Oil (High smoke‑point oil for wok)
• 50 g Soy Sauce (Light soy sauce)
• 25 g Oyster Sauce
• 1 pinch Black Pepper (Optional, for seasoning)

Instructions

1. Rinse the Rice

   Place the jasmine rice in a bowl, fill with tepid water, agitate for about 30 seconds until the water turns cloudy. Drain, repeat the rinse three times until the water runs clear.

   Time: PT2M

2. Cook the Rice

   Transfer the rinsed rice to the rice cooker, add 270 g water (≈90 % hydration), and start the cooker. Let it finish its cycle (about 20 minutes).

   Time: PT20M

3. Cool the Rice

   When the rice is done, flip it onto a baking sheet and spread it into a thin, even layer. Place the sheet in the refrigerator for 20‑30 minutes to let the grains dry and set.

   Time: PT25M

4. Prep Scallions and Eggs

   Finely chop the scallions (reserve a handful for garnish). Crack the 4 eggs into a bowl, add a pinch of salt, and whisk until uniform.

   Time: PT5M

5. Cook the Eggs

   Heat the wok over medium‑high heat, add 1 Tbsp oil, swirl, then pour the whisked eggs into the center. Let sit ~20 seconds, then gently push the edges toward the center, folding until the eggs are about 85 % set. Transfer the soft scramble to a bowl.

   Time: PT2M

   Temperature: Medium‑high

6. Fry the Rice

   Wipe the wok clean with a damp paper towel, add another 1 Tbsp oil, and increase heat to medium‑high. Add the chilled rice, breaking up clumps with a spatula or meat musher. Toss continuously for about 5 minutes until each grain is lightly toasted and separated.

   Time: PT5M

   Temperature: Medium‑high

7. Add Scallions

   Stir in the chopped scallions (reserve garnish) and continue tossing for another 2 minutes until the raw edge softens.

   Time: PT2M

   Temperature: Medium‑high

8. Combine Eggs and Sauce

   Return the scrambled eggs to the wok, breaking any large curds with the musher. Pour soy sauce and oyster sauce around the outer edge of the pan to caramelize, then toss everything together until evenly coated.

   Time: PT2M

   Temperature: Medium‑high

9. Finish and Serve

   Sprinkle the reserved scallion greens on top for garnish. Serve hot straight from the wok.

   Time: PT1M

Nutrition Facts

Calories

370

Protein

12 g

Carbohydrates

30 g

Fat

20 g

Fiber

0.5 g