Restaurant-Grade Golden Egg Fried Rice (Wok Hei Style)

Golden Egg Fried Rice is a classic Asian comfort dish celebrated for its distinct grain separation, rich savory flavor, and high-heat wok execution. By flash-frying chilled day-old rice alongside scrambled eggs, garlic, and soy sauce, every grain becomes coated in fat to create an irreplaceable smoky aroma known as wok hei. This recipe serves as a versatile baseline for quick weeknight dinners, utilizing staple pantry ingredients to achieve authentic restaurant quality at home.

• Prep Time: 10 Mins | Cook Time: 8 Mins | Servings: 2

Ingredients

• 3 cups chilled, day-old cooked white rice

• 3 large grade-A eggs (beaten)

• 4 cloves garlic (finely minced)

• 2 stalks spring onion (separated into whites and greens)

• 1.5 tbsp light soy sauce

• 1 tsp dark soy sauce

• 1 tbsp unsalted butter or pork lard

• 1/2 tsp white pepper

• 2 tbsp high-smoke point cooking oil

Step-by-Step Cooking Method

1. Grain Prep: Break up chilled rice gently using damp hands to separate individual grains before cooking.

2. Aromatic Base: Heat oil in a wok on maximum flame until smoking. Sear minced garlic and spring onion whites for 15 seconds.

3. Egg Sear: Push aromatics aside, pour in beaten eggs, and stir rapidly after 5 seconds to form soft curds.

4. Rice Integration: Add chilled rice and press against the hot wok surface for 30 seconds to initiate searing. Toss continuously over high heat for 3 minutes.

5. Caramelization: Drizzle light and dark soy sauce along the inner scorching rim of the wok rather than directly on the rice.

6. Finish: Fold in butter, white pepper, and green spring onions. Toss for 60 seconds and serve immediately.