Restaurant-Style Golden Egg Fried Rice

Restaurant-Style Golden Egg Fried Rice

(Huang Jin Dan Chao Fan)

Yield

2 servings (restaurant portion) or 1 large main

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Equipment Required

• Carbon-steel wok (30–36 cm) or heavy stainless steel frying pan

• High-output gas burner or induction hob capable of high heat

• Heat-resistant spatula or wok ladle

• Mixing bowl

• Chopsticks or fork (for separating rice grains)

• Kitchen scale (recommended for consistency)

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Preparation Time

• Active prep: 10 minutes

• Rice resting (if freshly cooked): 12–24 hours (recommended)

• Cooking time: 4–6 minutes

• Total active time: ~15 minutes

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Ingredients

• 200 g cooked jasmine rice, cold and dry (day-old preferred)

• 3 large egg yolks

• 1 whole egg

• 2 tablespoons neutral oil (peanut, sunflower, or rice bran oil)

• ½ teaspoon fine salt (adjust to taste)

• ¼ teaspoon white pepper

• 1½ teaspoons light soy sauce

• 1 spring onion, finely sliced

• Optional finishing oil: ½ teaspoon chicken fat or sesame oil

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Pre-Cooking Preparation (Critical Step)

Place the cold rice in a mixing bowl. Using chopsticks or your fingers, gently break apart any clumps so that individual grains are separated.

In a separate bowl, combine the egg yolks and whole egg. Beat lightly until smooth. Add the rice to the egg mixture and toss thoroughly until every grain is lightly coated. The rice should appear yellow but not wet. This coating is the defining feature of golden fried rice.

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Cooking Method

Heat the wok over high heat until lightly smoking. Add the oil and swirl to coat the cooking surface.

Immediately add the egg-coated rice to the wok. Spread it out into a thin layer and allow it to sit undisturbed for 20–30 seconds to drive off surface moisture.

Begin stir-frying using a lifting and folding motion. Keep the rice moving but avoid excessive agitation. The egg coating will set and cling to each grain, forming a dry, fluffy texture.

Season with salt and white pepper. Drizzle the soy sauce around the edge of the wok, not directly onto the rice, allowing it to vaporise before mixing in. This enhances aroma without darkening the rice excessively.

Continue stir-frying for another 1–2 minutes until the rice is hot, evenly coloured, and lightly toasted.

Add the spring onions and toss briefly. Finish with a few drops of chicken fat or sesame oil if desired. Remove from heat immediately.

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Sensory Targets (Professional Benchmarks)

• Colour: Uniform golden yellow, no browning

• Texture: Dry, separate grains; no clumping

• Aroma: Egg-forward with light soy fragrance

• Mouthfeel: Light, fluffy, not oily

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Common Restaurant Add-Ins (Optional)

• Finely diced cooked shrimp (20–30 g)

• Minced char siu pork (25 g)

• Finely diced carrot or peas (sparingly, <10% by volume)

Add these only after the rice has toasted to preserve the golden colour.

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Nutritional Information (Approximate, per serving)

(Values vary depending on oil type and soy sauce brand.)

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Technical Notes from Professional Kitchens

• Rice moisture content is the single biggest quality variable.

• Using more yolks than whites produces better colour and texture.

• Excess soy sauce turns golden fried rice into standard fried rice.

• High heat and short cooking time preserve fluffiness.