Scallion & Egg Fried Rice
A quick and satisfying fried rice loaded with soft scrambled eggs and fragrant scallions. A wok hei kiss from high heat gives it the smoky depth that makes Chinese takeout fried rice so irresistible. Ready in 20 minutes.
For 4 servings
- prep
Prepare the rice and scallions.
Break cold day-old jasmine rice into individual grains with your fingers so it separates easily. Slice scallions thinly, keeping white and green parts in separate piles.
TIPRoom-temperature rice turns mushy. Cold, dry grains achieve the separate, chewy texture of restaurant fried rice. - fry · ~1 min
Scramble the eggs first.
Heat 1 tablespoon vegetable oil in a wok over high heat until shimmering. Pour in beaten eggs with a pinch of salt, let set for 10 seconds, then scramble quickly into soft curds. Transfer to a plate.
- saute · ~1 min
Fry the aromatics.
Add remaining 1 tablespoon oil to the wok. Stir-fry scallion whites and garlic for 30 seconds until fragrant.
- fry · ~4 min
Fry the rice until smoky.
Add the broken-up cold rice to the wok. Toss and stir-fry for 3–4 minutes over highest heat until grains are separate, toasted at the edges, and carrying a light smoky aroma.
TIPKeep the rice moving — press it against the wok in short bursts to build wok hei, the signature charred essence. - mix · ~1 min
Season and combine.
Drizzle soy sauce and sesame oil around the rim of the wok so they sizzle on contact. Sprinkle in white pepper, add the scrambled eggs and scallion greens. Toss vigorously until everything is well mixed.
- serve
Taste, adjust seasoning, and serve hot.
Remove from heat, give a final toss, and serve immediately in bowls. Offer extra soy sauce or chili oil at the table.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use day-old jasmine rice that has been refrigerated uncovered for several hours to dry out the grains.
- 2Break up cold rice clumps with your fingers before adding to the wok to ensure even toasting.
- 3Get your wok smoking hot before adding oil — the high heat is what creates the coveted wok hei flavor.
- 4Scramble the eggs first and remove them so they stay soft and don't overcook with the rice.
- 5Drizzle soy sauce around the hot rim of the wok so it sizzles and caramelizes for deeper flavor.
- 6Reserve scallion greens for the very end to preserve their fresh bite and bright color.
Adapt it for your goals.
High-protein
Add 1/2 cup diced char siu (Chinese BBQ pork), cooked shrimp, or leftover chicken along with the rice for a heartier meal with more protein.
vegetable loadedVegetable-loaded
Stir-fry 1/2 cup each of diced carrots, peas, and corn kernels after the aromatics, before adding the rice, for extra color, crunch, and nutrients.
spicySpicy
Add 1 tablespoon of chili garlic sauce or chopped fresh bird's eye chilies along with the garlic for a fiery kick.
low oilLow-oil
Reduce vegetable oil to 1 tablespoon total and use a non-stick pan. Spray oil on the rice instead of pouring to cut fat while keeping grains separate.
veganVegan
Replace eggs with 1/2 block of firm tofu, crumbled and pan-fried until golden. Use a vegan oyster sauce or mushroom seasoning for umami.
Why this is on our healthy list.
Good Source of Protein
Eggs provide high-quality complete protein with all essential amino acids, supporting muscle repair and satiety.
Rich in Antioxidants from Scallions
Scallions contain allicin and quercetin, which have anti-inflammatory and antioxidant properties that support immune health.
Low in Saturated Fat
Using vegetable oil and a small amount of sesame oil keeps saturated fat low, making this a heart-friendly option compared to many fried rice recipes.
Contains Garlic for Immune Support
Garlic is rich in sulfur compounds like allicin, known to boost immune function and support cardiovascular health.
Frequently asked questions
Freshly cooked rice is too moist and sticky, leading to mushy fried rice. Spread hot rice on a tray and refrigerate uncovered for at least 1 hour to dry it out as a quick alternative.
