Nesse mundo ninguém sabia cozinhar nem o ovo frito
Nesse mundo ninguém sabia cozinhar nem o ovo frito 😱 is a easy Chinese recipe that serves 4. 350 calories per serving. Recipe by Dassacine on YouTube.
Prep: 15 min | Cook: 10 min | Total: 35 min
Cost: $2.43 total, $0.61 per serving
Ingredients
- 3 cups Cooked Day-Old Rice (cold, preferably refrigerated overnight)
- 2 large Eggs (beaten)
- 2 tbsp Vegetable Oil (high smoke point oil)
- 2 tbsp Soy Sauce (low‑sodium preferred)
- 2 stalks Green Onions (sliced thinly)
- 0.5 cup Frozen Peas (thawed)
- 0.5 cup Carrots (diced small)
- 0.5 tsp Salt (to taste)
- 0.25 tsp Black Pepper (freshly ground)
Instructions
Gather and Prep Ingredients
Measure rice, beat eggs, slice green onions, dice carrots, and have peas thawed.
Time: PT5M
Beat the Eggs
Whisk the eggs in a mixing bowl until yolk and white are fully combined.
Time: PT2M
Heat the Oil
Add vegetable oil to the wok and heat over medium‑high until it shimmers.
Time: PT1M
Temperature: high heat
Scramble the Eggs
Pour the beaten eggs into the hot wok, scramble quickly, then transfer to a bowl.
Time: PT2M
Temperature: high heat
Stir‑Fry the Vegetables
Add carrots and peas to the wok, stir‑fry for 3 minutes until just tender.
Time: PT3M
Temperature: high heat
Add the Rice
Add the cold day‑old rice, breaking up any clumps, and stir‑fry for 4 minutes.
Time: PT4M
Temperature: high heat
Season the Dish
Stir in soy sauce, salt, pepper, and sliced green onions. Mix well.
Time: PT2M
Combine Eggs
Return the scrambled eggs to the wok and toss everything together for 1 minute.
Time: PT1M
Serve
Transfer the fried rice to serving plates and enjoy immediately.
Time: PT0M
Nutrition Facts
- Calories
- 350
- Protein
- 8g
- Carbohydrates
- 45g
- Fat
- 12g
- Fiber
- 3g
Dietary info: Contains gluten (soy sauce), Can be made gluten‑free using tamari or coconut aminos
Allergens: Eggs, Soy
Ingredient Substitutions
- Instead of Cooked Day-Old Rice: cooked quinoa, cauliflower rice
- Instead of Eggs: tofu scramble
- Instead of Vegetable Oil: canola oil, peanut oil
- Instead of Soy Sauce: tamari, coconut aminos
- Instead of Green Onions: chives
- Instead of Frozen Peas: fresh peas
- Instead of Carrots: bell pepper
- Instead of Salt: sea salt
- Instead of Black Pepper: white pepper
Equipment Needed
- Wok or Large Skillet
- Spatula or Wooden Spoon
- Mixing Bowl
- Measuring Cups and Spoons
- Knife
- Cutting Board
Critical Steps — Do Not Skip
- Use day‑old cold rice to prevent clumping.
- Cook the eggs quickly and remove them before adding rice.
- Stir‑fry over high heat to achieve a slightly crispy texture.
- Season at the end to preserve the bright flavor of soy sauce and green onions.
Chef Tips from the Video
- Add a dash of toasted sesame oil at the end for extra aroma.
- A wok provides the best heat distribution for authentic texture.
- Garnish with extra sliced green onions or a sprinkle of toasted sesame seeds.
Troubleshooting
Rice sticks together and becomes mushy.
Use day‑old rice, break clumps before adding, and fry on high heat to evaporate excess moisture.
Vegetables turn soggy.
Stir‑fry quickly over high heat and avoid adding too much liquid.
Eggs overcook and become rubbery.
Scramble the eggs briefly, remove them, and add back at the end just to re‑warm.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended; texture will become mushy.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Cook the rice a day ahead and refrigerate; cold rice fries better.
- Pre‑chop carrots, peas, and green onions and store in zip‑top bags.
Frequently Asked Questions
What is the cultural significance and history of Egg Fried Rice in Chinese cuisine?
Egg Fried Rice (蛋炒饭) originated as a way to repurpose leftover rice in Chinese households. Over centuries it became a staple street‑food and home‑cooking dish, symbolizing resourcefulness and comfort across China and the broader East Asian region.
What are the traditional regional variations of Egg Fried Rice in Chinese cuisine?
In Cantonese cooking, the rice is often seasoned with soy sauce and a splash of oyster sauce, while in Sichuan versions a hint of chili oil adds heat. Taiwanese fried rice may include small pieces of pork or shrimp, and some northern styles incorporate pickled vegetables for tang.
What is the authentic traditional way Egg Fried Rice is served in China?
Traditionally, Egg Fried Rice is served hot directly from the wok, often as a side dish alongside main courses like stir‑fried vegetables or meat. It may be garnished with sliced green onions and occasionally a drizzle of sesame oil.
What occasions or celebrations is Egg Fried Rice traditionally associated with in Chinese culture?
While not a ceremonial dish, Egg Fried Rice appears at family gatherings, birthday meals, and as a comforting staple during Lunar New Year when leftovers from previous dishes are transformed into a fresh, tasty rice.
How does Egg Fried Rice fit into the broader Chinese cuisine tradition?
Egg Fried Rice exemplifies the Chinese culinary principle of "waste not, want not," turning leftover rice into a flavorful new dish. It showcases the wok‑stir‑fry technique that is central to Chinese cooking.
What are the authentic traditional ingredients for Egg Fried Rice versus acceptable substitutes?
Traditional ingredients include day‑old cooked rice, eggs, soy sauce, scallions, and a neutral oil. Acceptable substitutes are tamari for gluten‑free soy sauce, cauliflower rice for low‑carb versions, and tofu scramble for a vegan alternative.
What other Chinese dishes pair well with Egg Fried Rice?
Egg Fried Rice pairs beautifully with classic Chinese dishes such as Kung Pao Chicken, Sweet‑and‑Sour Pork, Mapo Tofu, or a simple stir‑fried bok choy, providing a balanced meal of protein, vegetables, and carbs.
What are the most common mistakes to avoid when making Egg Fried Rice at home?
Common mistakes include using freshly cooked rice (it becomes mushy), overcooking the eggs, and stirring at low heat which prevents the rice from getting a slight crisp. Also, adding too much soy sauce can make the dish soggy.
Why does this Egg Fried Rice recipe use high heat instead of medium heat?
High heat creates a quick sear on the rice grains, giving them a light crispness and preventing them from steaming in their own moisture. This is essential for the characteristic texture of authentic fried rice.
Can I make Egg Fried Rice ahead of time and how should I store it?
Yes, you can prepare the rice a day ahead and keep it refrigerated. Reheat in a hot wok with a little oil, adding a splash of soy sauce if needed. Store leftovers in an airtight container for up to 3 days.
What does the YouTube channel Dassacine specialize in?
The YouTube channel Dassacine specializes in storytelling‑driven cooking videos that blend dramatic narratives with practical recipes, often highlighting classic comfort foods from Asian cuisines.
How does the YouTube channel Dassacine's approach to Chinese cooking differ from other Chinese cooking channels?
Dassacine combines cinematic storytelling with step‑by‑step technique explanations, focusing on the cultural context of each dish, whereas many other channels prioritize pure technique without narrative flair.
Last updated: September 6, 2026
