Egg Fried Rice with Ham and Vegetables
蛋炒饭 · pan chinese cuisine · Across China
Egg fried rice turns cold cooked rice into a quick meal by drying and seasoning each grain in a hot wok. Separating the eggs before cooking creates distinct pale and golden curds throughout the rice.
Chef ChopzenChopzen project content lead. Curating and testing every published recipe for US home cooks.Key failure points
- If The rice is wet, clumpy, and steaming.: Use thoroughly chilled rice, break it apart first, and stir-fry in smaller batches.
Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
Techniques you'll use
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
Steps
- 1
Step 18 min
Break the cold rice into small chunks. Dice the ham, carrot, and optional cucumber, and slice the green onions.
✅ Done when: The rice has no large hard clumps and all additions are evenly diced.
Watch out: Keep ready-to-eat vegetables separate from any raw egg spills.
- 2
Step 22 min
Separate the egg whites and yolks into two bowls and beat each until uniform. Do not add salt yet.
✅ Done when: Both egg mixtures are smooth with no thick strands.
Watch out: Use clean bowls and discard any shell fragments.
Heat a wok over high heat until faintly smoking. Add half of the oil, pour in the egg whites, and stir just until set, then transfer to a plate.
✅ Done when: The whites are set in tender curds without browning.
Watch out: Remove the curds promptly so they do not become rubbery.
Add more oil if the wok is dry, pour in the yolks, and stir until mostly set. Reduce to medium-low and add the ham, carrot, and cucumber.
✅ Done when: The yolks form golden curds and the additions are hot and fragrant.
Watch out: Do not let the diced vegetables release enough water to cool the wok.
Return the egg whites, add the rice, and increase to high heat. Press apart every clump while tossing until the grains are separate and the egg reaches 71°C.
✅ Done when: The grains are separate and dry on the surface, and the egg reaches 71°C.
Watch out: Cook in batches if the wok is too crowded to keep the rice hot.
If The rice is wet, clumpy, and steaming.:
Use thoroughly chilled rice, break it apart first, and stir-fry in smaller batches.
Reduce to low heat and add the salt, white pepper, and soy sauce around the edge of the wok. Toss until evenly seasoned.
✅ Done when: No streaks of soy sauce or pockets of seasoning remain.
Watch out: Taste before adding all the salt because ham and soy sauce vary in salinity.
- 7
Step 71 min
Off heatAdd the green onions, toss for 10 seconds, turn off the heat, and serve.
✅ Done when: The green onion is fragrant and still bright.
Watch out: Serve promptly while the rice is hot and dry.