Restaurant-Quality Garlic Fried Rice with Egg Recipe | Part 2

eggs

🥗Healthier: tofu

💰Cheaper: scrambled eggs

Tofu is a plant-based option, while scrambled eggs are a budget-friendly alternative.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, while tamari is gluten-free.

Whisk the eggs in a bowl and season them slightly with salt.

Heat a small amount of vegetable oil in a wok until it smokes.

Pour in the whisked eggs and let them set around the edges.

Scramble the eggs rapidly until just cooked but still slightly moist, then slide them out onto a plate and set aside.

Wipe the pan quickly if needed and add a small amount of new oil, bringing it back to high heat until it smokes again.

Add minced garlic to the hot oil and stir constantly for about 30 to 45 seconds until fragrant and slightly golden brown.

Dump the prepared cold, day-old rice into the hot pan and break apart any clumps with a spatula.

Keep the rice moving constantly for about 2 to 3 minutes until heated through and slightly toasted, listening for a continuous dry sizzling sound.

Push the rice to the center of the wok to create a clear space around the edges.

Pour 1 to 2 tablespoons of soy sauce around the edges of the hot pan and toss the rice immediately to coat it with the caramelized sauce.

Add the pre-chopped scrambled eggs and reserved green parts of the scallions back into the wok and toss quickly for about 30 seconds to 1 minute.

Taste the rice and adjust saltiness if necessary, adding a splash more soy sauce or a tiny bit of water if it feels dry.

Drizzle a few drops of high-quality toasted sesame oil over the rice and give it a final quick toss off the heat.

Serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens