Classic Egg Fried Rice

Delicious egg fried rice packed with flavor, ready in under 20 minutes using chilled rice for the best texture.

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Prep rice and sauce: Measure 600 g chilled rice, breaking up clumps. Mix soy sauce, oyster sauce, water, cornstarch, and Shaoxing wine in a small bowl.
Beat the eggs in a bowl until homogenous, about 15 seconds, and season with a pinch of salt.
Heat the wok or skillet over high heat until shimmering, about 2–3 minutes. Add oil and swirl until very hot.
Cook the eggs quickly, pouring them into the pan and allowing to set for 8–12 seconds before breaking into ribbons. Remove to a plate.
Fry 60 g diced onion or shallots and frozen peas/carrots for 1–2 minutes until translucent.
Fry the chilled rice in an even layer, pressing down and letting it sear for 30 seconds before tossing.
Season and combine by pouring the sauce over the rice and tossing for 30–45 seconds. Return the eggs, folding gently.
Finish with sesame oil and scallions, tossing once more. Adjust seasoning to taste and serve immediately.

For a richer flavor, consider adding a fried egg on top or using day-old rice for best results. Sauté in batches to avoid overcrowding the pan.