Golden Egg Fried Rice

There are many ways to add eggs to fried rice. Besides the Classic Egg Fried Rice recipe shared on another blog post, this Golden Egg Fried Rice is a fun way to re-create a dish found only in fancy Chinese restaurants!

I have created a Fried Rice Masterclass to help you understand and put into practice two key concepts around Chinese fried rice, then we cook this Golden Egg Fried Rice to show you how to break the rules.

Same as any fried rice, the easiest path for a successful fried rice is leftover rice. Follow this recipe to create the best steamed jasmine rice for your fried rice.

A few extra tips on the recipe:

• PLEASE ADD SALT! This fried rice has a subtle flavor that only salt can make it pop. Similar to adding salt to French fries, have salt at the table for this dish so you could sprinkle some additional salt before taking the first bite.

• Another way to make this dish pop is to add Lao Gan Ma’s Spicy Chili Crisp.

• Chinese broccoli can be referred to either Yu Choy, Choy Sum, or Gai Lan. I personally prefer Yu Choy or Choy Sum over Gai Lan because it is more delicate. For this dish, you can easily replace the stems of Chinese broccoli with stems of regular broccoli or broccolini.

Golden Egg Fried Rice

• Prep to Serve: 20 minutes (not including time for leftover steamed rice)

• Cleanup: easy

• Freezes well

• Serves 2 people

Ingredients:

• 2 cups leftover white jasmine rice, room temperature

• 3 egg yolks

• 1/2 teaspoon salt

• 1 teaspoon Chinese Shaoxing rice wine (optional)

• 1/4 teaspoon ground white pepper (optional)

• 1/2 teaspoon toasted sesame oil (optional)

• 1/2 cup Chinese broccoli, stems only

• 1 scallion

• 3 tablespoons vegetable oil

Steps:

In a medium bowl, mix rice with the egg yolks, salt, wine, white pepper, and sesame oil until every grain of rice is coated and no lumps remain.

Clean and chop the stems of the Chinese broccoli into 1/8-inch thick coins. Finely chop the scallions, keeping the white sections separate from the green.

Once everything is ready set a wok or large pan over high heat. Wait until the wok is smoking hot and add the vegetable oil.

Add the white parts of the scallions to the wok and stir fry until fragrant, about 30 seconds. Add the rice mixture and toss continuously until the rice starts to dry out, about 1 to 2 minutes. Add broccoli stems and keep stir frying until the rice is completely dry and starts to pop.

Add a small pinch of salt and the green parts of the scallion to the wok and give a final stir before serving.

Hope you find this recipe helpful and would give it a try at home.

If you prefer to learn in an interactive class, we offer online classes at Dash of Soy, the top-rated cooking school specializing in Asian flavors. All skills levels are welcome.

• Online class - Fried Rice Masterclass: During this cook-along online class, you will learn the secret formula to help you avoid common mistakes, while feeling empowered to be creative! You will learn to make the classic Chinese Egg Fried Rice with Luncheon Meat that puts the formula to practice. Then we will break the rules and show you how to create Golden Egg Fried Rice, an upscale variation that is found only in high-end Chinese restaurants. The two fried rice dishes will be paired with Stir-fried Chinese Broccoli with Fresh Ginger.

• In-person class - Hawker Classics: Singapore Chicken Rice: Join us in-person (Georgetown, Seattle) to understand why Singapore’s beloved national dish is revered as a Michelin-starred marvel and UNESCO-recognized culinary icon. You’ll not only refine your culinary techniques—like knife-handling, broth-making, and flavor balancing—but also explore the cultural heritage behind the dish.