Egg Fried Rice Three Ways (Pro Burner, Home Range, and Wok-Free)

Ingredients

• 1.5 cups Cooked Short‑Grain Rice (day‑old, spread on a sheet tray and refrigerated uncovered to dry; sushi or medium‑grain Chinese rice works)
• 3 stalks Scallions (white and green parts chopped fine)
• 3 pieces Large Eggs (roughly beaten)
• 3 tablespoons Neutral Oil (vegetable, canola, or grapeseed oil; high smoke point)
• 1 tablespoon Light Soy Sauce (adds salty umami; pour around pan edge for quick sizzle)

Instructions

1. Prepare the Rice

   If you don’t have day‑old rice, spread freshly cooked rice in a single layer on a sheet tray, cover loosely, and let it air‑dry 15–20 minutes or refrigerate uncovered overnight.

   Time: PT15M

2. Prep Scallions and Eggs

   Trim and finely chop the scallions (white and green parts). Roughly beat the three eggs in a mixing bowl.

   Time: PT5M

3. Preheat the Wok (Outdoor or Indoor)

   Place the carbon‑steel wok over high heat until the metal begins to smoke lightly (about 2 minutes).

   Time: PT2M

   Temperature: High heat

4. Add Oil and Cook the Eggs

   Add 1–2 Tbsp oil, swirl, then pour in the beaten eggs. Let them sit undisturbed until the edges set, then gently flip and swirl until just about set but still slightly wet.

   Time: PT2M

   Temperature: High heat

5. Incorporate the Rice

   Push the partially cooked egg to the side, add another splash of oil, then add the dry rice. Break up any clumps with the back of a spoon and toss the egg into the rice.

   Time: PT3M

   Temperature: High heat

6. Season with Soy Sauce

   Drizzle 1 Tbsp light soy sauce around the pan’s outer rim (not directly onto the rice) and let it sizzle and reduce quickly.

   Time: PT1M

   Temperature: High heat

7. Finish with Scallions

   Add the chopped scallion whites and greens, toss briefly until fragrant, then remove from heat.

   Time: PT1M

8. Alternative: Indoor Gas Burner

   Follow steps 3‑7 but keep the burner on the whole time (do not shut off after preheating) because the indoor flame is less intense. Optionally, finish with a quick torch blast for extra smokiness.

   Time: PT2M

   Temperature: High heat

9. Alternative: Electric/Induction Pan

   Preheat a flat‑bottom non‑stick skillet until the oil shimmers (≈375‑400°F). Cook the eggs as in step 4, then add rice and proceed as in steps 5‑7, using a wooden or nylon spatula.

   Time: PT3M

   Temperature: 375‑400°F

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g