Do I need a wok to make fried rice?

No. Any large skillet or pan will work. Don't get hung up on this.

How can I make sure my egg is cooked perfectly?

Great question! Too runny is no good - and an overcooked egg is a rubbery nightmare. The solution: start with hot oil in a hot skillet. The wok or skillet should be hot enough that the whisked egg starts to cook as soon as it hits the cooking surface. The egg may bubble up around the edges. That's good! Once it has started to set on the bottom, move it around so that more of the liquid bits come into contact with the cooking surface. But don't cook it all the way. I like my eggs to be just shy of set when I add the rice. They'll continue to cook as the rice heats up and seasonings are added.

Egg Fried Rice

Description

Make my simple egg fried rice – with fluffy eggs, crunchy scallions and savory, smoky rice.

Ingredients

Units Scale

1 tablespoon vegetable oil or grapeseed oil
3 large eggs, whisked
3 cups cooked Japanese short grain or long grain Jasmine rice – day old rice that’s been refrigerated is best
3 green onions, finely chopped
2 teaspoons soy sauce
1 teaspoon sesame oil
Salt and pepper, to taste

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Instructions

Heat the wok. Place a wok or deep skillet over medium high heat. When it’s hot, add the vegetable oil and swirl the oil around to cover its surface.
Scramble the eggs. Add the eggs and scramble them for 1 minute, until they are almost set.
Add the rice. Lightly break it up using a spatula.
Stir fry. Toss the eggs and rice for 2 minutes, until the rice has warmed up and softened a little.
Add liquid ingredients and green onions. Pour the soy sauce around the outer edge of the skillet and toss to combine. Add the green onions and sesame oil and toss until combined.
Season and serve. Turn the heat off, taste the rice, and season with salt and pepper. Transfer to a serving bowl and enjoy while it’s hot.

Notes

Save the leftover fried rice in a storage container and refrigerate for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 278
Sugar: 0.5g
Sodium: 126.2mg
Fat: 8.4g
Saturated Fat: 4.2g
Unsaturated Fat: 1.3g
Trans Fat: 0g
Carbohydrates: 40.8g
Fiber: 0.1g
Protein: 8.3g
Cholesterol: 139.5mg