Egg Fried Rice Three Ways (Pro Burner, Home Range, and Wok-Free) | Kenji's Cooking Show

cooked rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa adds protein and fiber while white rice is more economical.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is budget-friendly.

shrimp

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is plant-based and often less expensive than shrimp.

Start with about 1.5 cups of cooked rice, preferably day old and dry.

If using fresh rice, spread it out on a sheet tray to steam dry for 15-20 minutes.

Chop 3 scallions and beat 3 eggs in a bowl.

For the outdoor wok version, preheat a 14-inch round bottom wok over high heat until it starts smoking.

Add a couple tablespoons of oil and turn off the heat, letting the residual heat cook the eggs.

Pour in the beaten eggs and let them sit until set on one side, then swirl and flip them.

Once the eggs are mostly set, push them to the side and add more oil (total of about 3 tablespoons).

Add the cooked rice, flipping the eggs on top of the rice and breaking it up with a spoon.

Turn the heat back on high to break up the rice and incorporate the eggs.

Add a splash of oil around the side and a tablespoon of soy sauce, ensuring it sizzles.

Toss in the chopped scallions and combine everything before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens