Golden fried rice recipe
This golden fried rice uses double egg yolks with extra golden crisp rice grains that are perfectly seasoned - Easy, high protein, and flavorful.
Servings: 4 servings
Ingredients
- 2 cups cooked and chilled short or medium-grain rice
- 4 large egg yolks 2 for mixing with rice, 2 for the pan
- 3 bulb scallion thinly sliced (separate white and green parts)
- 4-5 oz diced Canadian bacon or cooked ham, or Chinese sausage (lap cheong)
- 1 tbsp avocado oil or any neutral, high smoke point oil
- ½ tsp coarse sea salt
- ¼ tsp ground white pepper
- ¼ tsp garlic granules
- ½ tsp shiitake mushroom seasoning
- 1½ tsp toasted sesame oil
- Crispy fried shallots for garnish, optional
Instructions
- Break up the rice: Gently separate any clumps of rice with your hands, being careful not to smash the grains. You can wear food-safe gloves if the rice sticks to your hands.
- Coat rice with egg yolks: Transfer the rice to a large mixing bowl. Add 2 egg yolks on top, then use your hands to gently mix until all the grains are evenly coated.
- Prep the remaining yolks: In a small bowl, set aside the remaining 2 egg yolks. Keep the egg whites in the fridge for breakfast or another recipe—you won’t need them for this dish.
- Cook the bacon or sausage: Preheat a large wok or cast iron skillet over medium-low heat until hot. Add the oil and swirl to coat the pan. Add the diced bacon and cook over medium heat for about 3 minutes, until the edges are slightly crisp and the fat has rendered.
- Add scallions and yolks: Add the white scallion parts and the 2 reserved yolks to the pan. Give a quick stir, then immediately add the egg-coated rice.
- Stir-fry the rice: Turn heat up to high, toss and scoop the rice constantly, lifting from the bottom to introduce air and drive off moisture. Keep sautéing until the grains are no longer wet and begin to crisp, about 3 minutes.
- Season and finish: Sprinkle in the salt, white pepper, garlic granules, and mushroom seasoning. Toss to combine and taste for seasoning.
- Garnish and serve: Turn off the heat. Drizzle with toasted sesame oil, garnish with scallion greens, and top with crispy shallots, if using. Serve hot or warm.
Video
Notes
- Why use day-old chilled rice?
Day-old rice is drier and firmer because excess moisture has evaporated, making it easier to separate the grains and achieve that fluffy, slightly crisp texture. Freshly cooked rice tends to clump and get mushy when stir-fried. - Tips for using freshly cooked rice:
Spread the hot rice onto a parchment-lined sheet pan to cool. Use a fan to help release steam faster, then place the sheet pan in the fridge. This will firm up the grains and mimic the texture of day-old rice, making it perfect for stir-frying. - Using a different protein?
If using mild proteins like raw shrimp, increase the garlic granules, salt, or mushroom seasoning slightly to keep the flavor balanced.
Nutrition
Serving: 0.5cup | Calories: 232kcal | Carbohydrates: 20g | Protein: 10g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 198mg | Sodium: 620mg | Potassium: 130mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 253IU | Vitamin C: 0.2mg | Calcium: 27mg | Iron: 1mg