how to cook egg fried rice: a step-by-step guide (feat. thomas kruger)[recipe] — 08.31.25
Ingredients
- 2-3 large eggs Egg
- 500g Leftover rice
- 4-5 Spring onions
- 2 cloves Garlic
- 2-3 Dried/fresh chillies
- 1-2 Seasonal vegetables (Sweetcorn, carrots or whatever odds and ends you have lingering in the fridge)
- 1-2 tbsp Salt
- 1 tbsp White pepper
- a few Sichuan peppercorns
- 1-2 tbsp MSG
- 1-2 tbsp Light soy sauce
- 1 tbsp Oyster sauce
- half tbsp Sugar
- 3 drops Sesame oil
- 2 drops Chinkiang black vinegar (or good-quality rice vinegar)
Instructions
1. Prep Everything First — this dish cooks at ferocious heat and speed — there is no time to chop mid-cook. Finely dice your spring onions (keeping whites and greens separate), garlic, chillies, and any vegetables. Have every ingredient within arm's reach.
2. Whisk the Eggs — crack the eggs into a bowl, add half a teaspoon of salt and beat vigorously for a full minute. You want to incorporate as much air as possible — this is what gives you light, fluffy curds rather than dense, rubbery eggs.
3. Coat the Rice — pour half of your beaten egg over the cold rice and mix thoroughly. This serves two purposes: it separates the grains and gives the finished dish that beautiful golden colour.
4. Cook the Eggs — place your wok over the highest heat until it just begins to smoke. (If using a non-stick pan, skip the smoking step and heat gently.) Add a generous glug of oil, followed immediately by the eggs. They should puff up dramatically — push the curds aside with your spatula to let the raw egg flow underneath. Keep the heat on full blast. After roughly one minute, scoop the eggs out and set aside, leaving as much oil behind as possible.
5. Fry the Rice — DO NOT WASH THE WOK. If the wok looks dry, add another tablespoon of oil. Wait until the oil smokes, then add the Sichuan peppercorns and chillies, followed by the spring onion whites, then the garlic. Once the aromatics turn pale gold, toss in your vegetables. After one minute, add the egg-coated rice. Stir-fry on maximum heat for 90 seconds, then season with salt, white pepper, and MSG. One minute later, return the cooked eggs to the wok. After another 90 seconds of vigorous tossing, pour one tablespoon of light soy sauce around the sides of the wok, letting it sizzle against the hot metal, followed by one tablespoon of oyster sauce and one to two drops of sesame oil. Thirty seconds after that, finish with one teaspoon of sugar, pour three drops of black vinegar around the sides of the wok, and the spring onion greens. Give it a final 30-second toss and serve immediately.
6. Serve
Notes
- A gas stove is strongly recommended. An induction stove will work in a pinch, but you won't achieve the same depth of flavour.
- This recipe relies on intense, continuous high heat throughout. For your safety, attempt this under the supervision of an experienced cook — or find him here.
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Ingredients
- 2-3 large eggs Egg
- 500g Leftover rice
- 4-5 Spring onions
- 2 cloves Garlic
- 2-3 Dried/fresh chillies
- 1-2 Seasonal vegetables (Sweetcorn, carrots or whatever odds and ends you have lingering in the fridge)
- 1-2 tbsp Salt
- 1 tbsp White pepper
- a few Sichuan peppercorns
- 1-2 tbsp MSG
- 1-2 tbsp Light soy sauce
- 1 tbsp Oyster sauce
- half tbsp Sugar
- 3 drops Sesame oil
- 2 drops Chinkiang black vinegar (or good-quality rice vinegar)
Instructions
1. Prep Everything First — this dish cooks at ferocious heat and speed — there is no time to chop mid-cook. Finely dice your spring onions (keeping whites and greens separate), garlic, chillies, and any vegetables. Have every ingredient within arm's reach.
2. Whisk the Eggs — crack the eggs into a bowl, add half a teaspoon of salt and beat vigorously for a full minute. You want to incorporate as much air as possible — this is what gives you light, fluffy curds rather than dense, rubbery eggs.
3. Coat the Rice — pour half of your beaten egg over the cold rice and mix thoroughly. This serves two purposes: it separates the grains and gives the finished dish that beautiful golden colour.
4. Cook the Eggs — place your wok over the highest heat until it just begins to smoke. (If using a non-stick pan, skip the smoking step and heat gently.) Add a generous glug of oil, followed immediately by the eggs. They should puff up dramatically — push the curds aside with your spatula to let the raw egg flow underneath. Keep the heat on full blast. After roughly one minute, scoop the eggs out and set aside, leaving as much oil behind as possible.
5. Fry the Rice — DO NOT WASH THE WOK. If the wok looks dry, add another tablespoon of oil. Wait until the oil smokes, then add the Sichuan peppercorns and chillies, followed by the spring onion whites, then the garlic. Once the aromatics turn pale gold, toss in your vegetables. After one minute, add the egg-coated rice. Stir-fry on maximum heat for 90 seconds, then season with salt, white pepper, and MSG. One minute later, return the cooked eggs to the wok. After another 90 seconds of vigorous tossing, pour one tablespoon of light soy sauce around the sides of the wok, letting it sizzle against the hot metal, followed by one tablespoon of oyster sauce and one to two drops of sesame oil. Thirty seconds after that, finish with one teaspoon of sugar, pour three drops of black vinegar around the sides of the wok, and the spring onion greens. Give it a final 30-second toss and serve immediately.
6. Serve
Notes
- A gas stove is strongly recommended. An induction stove will work in a pinch, but you won't achieve the same depth of flavour.
- This recipe relies on intense, continuous high heat throughout. For your safety, attempt this under the supervision of an experienced cook — or find him here.
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