Egg Fried Rice (Separate Yolks & Whites)

Ingredients

• 4 cups Cooked jasmine rice (day‑old) (Preferably refrigerated overnight; fluff before use)
• 3 tablespoons Vegetable oil (High smoke‑point oil)
• 6 large Egg yolks (Separated from whites; room temperature)
• 6 large Egg whites (Separated from yolks; room temperature)
• 0.33 cup Corn kernels (Frozen or canned, drained)
• 0.5 teaspoon Salt (Adjust to taste)
• 0.5 teaspoon Ground black pepper (Freshly ground)
• 3 stalks Spring onions (green onions) (Chopped)

Instructions

1. Break up the rice

   If using leftover rice, place it in a large bowl and gently break up any clumps with wet hands to keep grains from sticking together.

   Time: PT5M

2. Separate eggs

   Separate six large eggs, placing the yolks in one bowl and the whites in another.

   Time: PT3M

3. Heat oil

   Place the wok on high heat, add 3 Tbsp vegetable oil, and heat until it shimmers.

   Time: PT2M

   Temperature: high heat

4. First rice sear

   Add the prepared rice, spread it evenly, and let it sit untouched for 1 minute to develop a light crust.

   Time: PT1M

   Temperature: high heat

5. Flip rice

   Stir quickly to flip the rice, then let it sit another 1 minute.

   Time: PT1M

   Temperature: high heat

6. Stir‑fry rice

   Stir the rice for about 3 minutes, coating each grain with oil and keeping them separate.

   Time: PT3M

   Temperature: high heat

7. Add egg yolks

   Pour the six egg yolks over the rice and stir for 1 minute so the yolk coats the grains.

   Time: PT1M

   Temperature: high heat

8. Steam and finish yolk cooking

   Let the mixture steam on high heat for 1 minute, then reduce to medium heat and cook an additional 2 minutes.

   Time: PT3M

   Temperature: high then medium heat

9. Add egg whites and vegetables

   Stir in the egg whites, 1/3 cup corn, ½ tsp salt, and ½ tsp ground black pepper. Cook for 1 minute until the whites are just set.

   Time: PT1M

   Temperature: medium heat

10. Finish with spring onions

    Add the chopped spring onions, give a brief stir for about 30 seconds, then turn off the heat.

    Time: PT30S

    Temperature: medium heat

11. Serve

    Transfer the fried rice to a serving dish and enjoy while hot.

    Time: PT0M

Nutrition Facts

Calories

470

Protein

17.5g

Carbohydrates

30.5g

Fat

17.5g

Fiber

1.4g

Ingredient Substitutions

• Instead of Cooked jasmine rice (day‑old): Basmati rice, Long grain rice
• Instead of Vegetable oil: Canola oil, Peanut oil
• Instead of Egg yolks: Whole eggs (use less yolk for similar richness)
• Instead of Egg whites: Liquid egg whites
• Instead of Corn kernels: Peas, Diced carrots
• Instead of Salt: Soy sauce
• Instead of Spring onions (green onions): Chives

Equipment Needed

• Large mixing bowl
• Wok or large skillet
• Spatula or wooden spoon
• Measuring spoons
• Knife
• Cutting board
• Egg separator (optional) (optional)

Critical Steps — Do Not Skip

• Breaking up the rice to ensure separate grains.
• Separating egg yolks from whites for layered cooking.
• Coating the rice with yolks before adding whites.

Chef Tips from the Video

• A splash of soy sauce or a dash of sesame oil at the end adds depth.
• For extra crunch, add a handful of toasted cashews or peanuts.
• Use a wok for the best high‑heat sear.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe bag for up to 1 month; reheat thoroughly.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook and refrigerate the rice a day ahead.
• Separate yolks and whites in advance and store each in airtight containers.
• Fried rice reheats well in a hot wok with a splash of oil.