15-Minute Fried Rice 4.7 (198) Cook

15-Minute Fried Rice

Name: 15-Minute Fried Rice
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 portions
Cuisine: Chinese

CN by Chef Nica 4.7 (198) 15 min total

F 15-Minute Fried Rice

The short version

The key to great fried rice is day-old cold rice — fresh rice steams instead of frying. High wok heat, cold rice, egg first, soy sauce and sesame oil last. Under 15 minutes, uses up leftovers.

Prep: 5m
Cook: 10m
Makes: 2
Level: Easy

Heat wok

Heat wok over highest heat until smoking. Add 1 tbsp oil.
Scramble eggs

Add beaten eggs, scramble quickly into large curds, remove to a plate.
Aromatics

Add remaining oil, garlic and white parts of green onion. Stir-fry 30 seconds.
Fry rice

Add cold rice, pressing and breaking clumps against the wok. Toss constantly 3 minutes until each grain is separated and starting to crisp.
Season & finish

Add peas, return eggs, drizzle soy sauce around the wok edge, toss 1 minute. Remove from heat, add sesame oil and green onion tops.

Ingredients

Makes 2 portions

Batch

Method

0 / 5 steps

Heat wok
Heat wok over highest heat until smoking. Add 1 tbsp oil.
Scramble eggs
Add beaten eggs, scramble quickly into large curds, remove to a plate.
Aromatics
Add remaining oil, garlic and white parts of green onion. Stir-fry 30 seconds.
Fry rice
Add cold rice, pressing and breaking clumps against the wok. Toss constantly 3 minutes until each grain is separated and starting to crisp.
Season & finish
Add peas, return eggs, drizzle soy sauce around the wok edge, toss 1 minute. Remove from heat, add sesame oil and green onion tops.

Tips

Never use freshly cooked hot rice — it has too much moisture and will steam, not fry.
Adding soy sauce around the wok rim (not directly on rice) lets it caramelise briefly before mixing.