The Art of Ultimate Restaurant-Style Egg Fried Rice Wok Mastery

Perfect Rice Preparation Mastery

Master the technique of using day-old rice and breaking up clumps for ideal texture.

Wok Hei Excellence

Learn the skill of achieving maximum heat and smoky wok flavor in home kitchen.

Egg Scrambling Perfection

Perfect the method of creating silky, tender eggs that coat rice beautifully.

Seasoning Balance Technique

Master the art of layering soy sauce, oyster sauce, and aromatics for depth.

High-Heat Stir-Fry Strategy

Learn optimal timing and movement techniques for restaurant-quality results.

Authentic Wok Cooking Mastery Secrets for Perfect Restaurant-Style Egg Fried Rice

Rice Preparation: Use day-old rice that's been refrigerated - fresh rice will become mushy.

Wok Temperature: Keep heat at maximum throughout cooking for authentic wok hei flavor.

Egg Technique: Add cornstarch to eggs for silkier texture and better rice coating.

Oil Management: Use plenty of oil and let wok get smoking hot between additions.

Timing Mastery: Work quickly once cooking starts - fried rice waits for no one.

Seasoning Balance: Taste and adjust soy sauce levels to achieve perfect saltiness.

Ultimate Restaurant-Style Egg Fried Rice with Perfect Wok Hei Flavor

Name: Ultimate Restaurant-Style Egg Fried Rice with Perfect Wok Hei Flavor
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: For the Perfect Rice Base:; 4 cups day-old cooked jasmine rice; 1 tablespoon vegetable oil; 1/4 teaspoon salt; For the Silky Scrambled Eggs:; 6 large eggs; 3 tablespoons vegetable oil; 1/2 teaspoon salt; 1 tablespoon cornstarch; 2 tablespoons cold water; For the Aromatic Foundation:; 3 cloves garlic, minced; 2 tablespoons fresh ginger, minced; For the Flavor Enhancers:; 3 tablespoons soy sauce; 1 tablespoon dark soy sauce; 1/2 teaspoon white pepper; For the Umami Boost:; 2 tablespoons oyster sauce; 1 teaspoon sesame oil; 1 tablespoon Shaoxing wine; 1 teaspoon sugar; For the Fresh Components:; 4 green onions, chopped; 2 tablespoons fresh cilantro; 1 medium onion, diced (optional); For the Vegetable Additions:; 1 cup frozen peas and carrots; 2 cloves garlic, sliced; For the Wok Preparation:

Authentic Chinese egg fried rice featuring perfectly scrambled eggs, fluffy day-old rice, and aromatic seasonings cooked in a blazing hot wok. This restaurant-quality comfort food masterpiece combines the silky richness of well-beaten eggs with the satisfying texture of properly prepared rice, creating an unforgettable dish that elevates the humble fried rice to extraordinary heights perfect for lunch, dinner, or any time you crave the perfect balance of simple ingredients transformed through masterful technique and traditional wok cooking methods.

Prep Time

10 Minutes

Cook Time

15 Minutes

Total Time

25 Minutes

Chef

RUY

Ingredients

Custard Cream

For the Perfect Rice Base:

4 cups day-old cooked jasmine rice

1 tablespoon vegetable oil

1/4 teaspoon salt

For the Silky Scrambled Eggs:

6 large eggs

3 tablespoons vegetable oil

1/2 teaspoon salt

1 tablespoon cornstarch

2 tablespoons cold water

For the Aromatic Foundation:

3 cloves garlic, minced

2 tablespoons fresh ginger, minced

For the Flavor Enhancers:

3 tablespoons soy sauce

1 tablespoon dark soy sauce

1/2 teaspoon white pepper

For the Umami Boost:

2 tablespoons oyster sauce

1 teaspoon sesame oil

1 tablespoon Shaoxing wine

1 teaspoon sugar

For the Fresh Components:

4 green onions, chopped

2 tablespoons fresh cilantro

1 medium onion, diced (optional)

For the Vegetable Additions:

1 cup frozen peas and carrots

2 cloves garlic, sliced

For the Wok Preparation:

2 tablespoons peanut oil

1 tablespoon lard (optional)

For the Garnish Elements:

2 tablespoons toasted sesame seeds

Extra green onions, sliced

Fresh cilantro sprigs

For the Seasoning Finish:

Pinch of MSG (optional)

Extra white pepper

For the Perfect Assembly:

Hot chili oil for serving

Soy sauce for serving

For Special Equipment:

Large wok or heavy skillet

Wok spatula

Rice paddle

Fine mesh strainer

Instructions

Ensure rice is completely cooled and day-old for best texture results.

Break up any clumps in rice with fingers or fork before cooking.

Beat eggs with salt, cornstarch, and cold water until smooth and well combined.

Heat wok or large skillet over highest heat until smoking hot.

Add oil to hot wok, swirling to coat bottom and sides completely.

Pour beaten eggs into center of wok in one smooth motion.

Let eggs set for 10 seconds, then scramble gently with spatula.

Remove eggs when still slightly wet and set aside on plate.

Add more oil to wok and heat until smoking again.

Add minced garlic and ginger, stir-fry for 10 seconds until fragrant.

Add day-old rice, breaking up clumps with spatula immediately.

Stir-fry rice constantly for 2-3 minutes until heated through and slightly crispy.

Create well in center of rice and add soy sauces to center.

Mix sauces into rice, tossing constantly to distribute evenly.

Add frozen peas and carrots, stir-frying until heated through.

Return scrambled eggs to wok, gently folding into rice mixture.

Add oyster sauce, sesame oil, and white pepper, tossing to combine.

Taste and adjust seasoning with additional soy sauce if needed.

Add chopped green onions and cilantro in final 30 seconds.

Remove from heat and transfer to serving platter immediately.

Garnish with toasted sesame seeds and additional green onions.

Serve immediately while hot with chili oil and extra soy sauce.

Provide small bowls for individual seasoning adjustments.

Best enjoyed fresh and hot directly from the wok.

Store leftovers covered in refrigerator for up to 2 days maximum.

Ultimate Restaurant-Style Egg Fried Rice with Perfect Wok Hei Flavor

RUY

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Ultimate Restaurant-Style Egg Fried Rice Wok Mastery

Ultimate Restaurant-Style Egg Fried Rice with Perfect Wok Hei Flavor

Ingredients

Instructions