蛋炒飯
Dream Chef Home coats every grain in yolk first, then adds the whites separately, and never looks back.
Egg fried rice rewards the cook who splits the eggs in two: Dream Chef Home (夢幻廚房在我家) coats the rice in raw yolks before it ever touches the wok, so each grain arrives pre-gilded and ready to fry. The remaining whites and a whole egg go in separately, unbeaten, for distinct pockets of texture. In Chinese home cooking, 粒粒分明, grains that stay visibly separate, is the standard by which a plate of fried rice is judged.
What you'll need
Serves 2 · Estimated — adjust if needed
- 400g / 14oz熟米飯Cooked rice400g / 14ozCooked rice熟米飯
- 3雞蛋Egg3Egg雞蛋
- 2青蔥Scallion2Scallion青蔥
- ½ tsp鹽Salt½ tspSalt鹽
- to taste白胡椒White pepperto tasteWhite pepper白胡椒
- 2–3 tbsp / 30–45ml豬油Lard2–3 tbsp / 30–45mlLard豬油
Cook it through
One step at a time.
- Step 101Step 01 / 08
Cool and prep rice
米飯放涼備用Transfer the 400g / 14oz of freshly cooked rice into a mixing bowl and spread it out. Let it cool to room temperature so excess moisture can evaporate — do not use piping-hot rice.
Timer · 8 minIn the app · Timer8 min - Step 202Step 02 / 08
Coat rice with egg yolks
蛋黃拌入米飯Crack all 3 eggs over a bowl, separating out 2 yolks. Drop the 2 yolks directly into the cooled rice. Gently use your fingers to fold and toss until every grain is coated golden yellow — do not squeeze or crush the grains. Set aside. Reserve the egg whites and remaining whole egg for the wok.
Timer · 4 minIn the app · Timer4 min - Step 303Step 03 / 08
Prep scallions
切蔥備用Cut the scallion whites into 3–4 cm / 1½-inch sections. Slice the scallion greens into thin rings. Keep both portions separate.
Timer · 3 minIn the app · Timer3 min - Step 404Step 04 / 08
Render scallion oil
煉蔥油Heat the wok over medium-high heat and add 2–3 tbsp / 30–45ml lard. Add the scallion whites and fry, stirring occasionally, until they turn golden brown and fragrant — about 3–4 minutes. Remove the scallion whites (discard or save for stir-frying vegetables).
By feel · Watch the wokBy FeelNo timer — watch the wok. - Step 505Step 05 / 08
Fry eggs in wok
入鍋炒蛋Without turning off the heat, crack the remaining egg whites and 1 whole egg directly into the scallion-infused lard. Do not beat them — leave yolks and whites distinct for texture and aroma. Let the eggs begin to set for about 30 seconds.
Timer · 1 minIn the app · Timer1 min - Step 606Step 06 / 08
Stir-fry rice on high heat
大火翻炒米飯Add the yolk-coated rice directly into the wok with the partially set eggs. Increase to high heat. Stir-fry constantly, using a scooping and tossing motion — never press down with the spatula. Continue for about 4–5 minutes until every grain is separated, the moisture has evaporated, and the rice is fragrant. Toss the wok if you can.
By feel · Watch the wokBy FeelNo timer — watch the wok. - Step 707Step 07 / 08
Season the rice
調味Sprinkle in ½ tsp salt and white pepper to taste (or 1 tsp pepper salt). Toss to distribute the seasoning evenly throughout the rice.
Timer · 1 minIn the app · Timer1 min - Step 808Step 08 / 08
Add scallion greens and plate
加蔥花起鍋Add the scallion green rings and toss for no more than 30 seconds to preserve their bright colour and fresh aroma. Remove from heat immediately and plate.
Timer · 1 minIn the app · Timer1 min
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Get Whisq for iOSTransfer the 400g / 14oz of freshly cooked rice into a mixing bowl and spread it out. Let it cool to room temperature so excess moisture can evaporate — do not use piping-hot rice.
Without turning off the heat, crack the remaining egg whites and 1 whole egg directly into the scallion-infused lard. Do not beat them — leave yolks and whites distinct for…
Add the scallion green rings and toss for no more than 30 seconds to preserve their bright colour and fresh aroma. Remove from heat immediately and plate.
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