Egg Drop Fried Rice With Fluffy Eggs and Light Seasoning

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Quick Ingredients

• 3 cups (450 g) cold cooked jasmine rice, preferably day-old
• 3 large eggs
• 3 tablespoons (45 ml) neutral oil (avocado, canola, grapeseed), divided
• 3 tablespoons (45 ml) low-sodium soy sauce
• 1 tablespoon (15 ml) water
• 2 teaspoons (10 ml) toasted sesame oil
• 3 scallions, thinly sliced (whites and greens separated)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon ground white pepper (or black pepper)

Do This

• 1) Break up cold rice into loose grains; set near the stove.
• 2) Beat eggs with 1 tablespoon water and 1/4 teaspoon salt.
• 3) Mix soy sauce + sesame oil in a small bowl; set aside.
• 4) Heat a wok or large skillet over medium-high until very hot; add 2 tablespoons oil.
• 5) Pour eggs in and immediately add rice; toss fast to make egg ribbons that coat the grains.
• 6) Add scallion whites, then sauce; stir-fry 2–3 minutes. Finish with scallion greens and pepper.

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Why You’ll Love This Recipe

• Fast, satisfying comfort food with just a handful of ingredients.
• The “egg drop” method makes fluffy egg ribbons that cling to every grain of rice.
• Light seasoning keeps the rice savory without getting heavy or greasy.
• Great way to use up leftover rice and build confidence with high-heat stir-frying.

Grocery List

• Produce: scallions
• Dairy: large eggs
• Pantry: cooked jasmine rice (leftover is best), neutral oil, low-sodium soy sauce, toasted sesame oil, kosher salt, white pepper (or black pepper)

Full Ingredients

Main Ingredients

• Cooked rice: 3 cups (450 g) cold cooked jasmine rice, preferably day-old (see note below)
• Eggs: 3 large eggs
• Scallions: 3 scallions, thinly sliced, whites and greens separated

Seasoning & Sauce

• Low-sodium soy sauce: 3 tablespoons (45 ml)
• Toasted sesame oil: 2 teaspoons (10 ml)
• Kosher salt: 1/2 teaspoon, divided (plus more to taste)
• Ground white pepper: 1/4 teaspoon (or black pepper)
• Water: 1 tablespoon (15 ml) (for beating into the eggs)

Cooking Fat

• Neutral oil: 3 tablespoons (45 ml), divided (avocado, canola, or grapeseed)

Optional (Nice, But Not Required)

• MSG: 1/8 teaspoon for restaurant-style savoriness
• Unsalted butter: 1 tablespoon (14 g) stirred in at the end for extra richness

Step-by-Step Instructions

Step 1: Start with cold, separated rice

Measure 3 cups (450 g) cold cooked rice. Use your fingers to gently break up any clumps so the grains are mostly separate. Cold, day-old rice is ideal because it’s drier and stir-fries without turning gummy.

If your rice is freshly cooked and still warm: spread it in a thin layer on a rimmed baking sheet and refrigerate 20–30 minutes to dry and cool it down before frying.

Step 2: Beat the eggs for a fluffy “egg drop” texture

In a bowl, beat 3 large eggs with 1 tablespoon (15 ml) water and 1/4 teaspoon of the kosher salt until very well combined and slightly foamy. The water helps the eggs stay tender and creates lighter ribbons when they hit the hot pan.

Step 3: Mix the quick seasoning so you can move fast

In a small bowl, stir together 3 tablespoons (45 ml) low-sodium soy sauce and 2 teaspoons (10 ml) toasted sesame oil. Keep it next to the stove.

Separate the scallions: keep the whites (the stronger-flavored part) in one pile and the greens (for finishing) in another.

Step 4: Preheat the pan until it’s truly hot

Set a wok or a 12-inch (30 cm) skillet over medium-high heat for 2 minutes. You want the pan hot enough that the oil shimmers quickly. If you use an infrared thermometer, aim for about 375°F to 425°F (190°C to 220°C) on the cooking surface.

Add 2 tablespoons (30 ml) of the neutral oil and swirl to coat the pan.

Step 5: Create the egg ribbons (the “egg drop” moment)

Pour the beaten eggs into the hot pan. Let them sit for 10–15 seconds until the edges start to set.

Immediately add the cold rice on top of the eggs and use a spatula to toss and fold briskly for 60–90 seconds. As you stir, the eggs will break into soft curds and thin ribbons that cling to the rice grains.

If the pan looks dry, drizzle in the remaining 1 tablespoon (15 ml) neutral oil around the edges and toss again.

Step 6: Add scallion whites and stir-fry until the rice is hot

Add the sliced scallion whites and stir-fry for 30–45 seconds. Keep the rice moving so it heats evenly and doesn’t scorch.

Continue stir-frying until the rice is fully hot, about 2 minutes more. For food-safety and best texture, aim for the rice to reach at least 165°F (74°C) in the center of the pan.

Step 7: Season, finish, and serve

Pour in the soy-sesame mixture and toss for 30–60 seconds until the rice is evenly colored and glossy. Sprinkle in the remaining 1/4 teaspoon kosher salt (or add to taste) and 1/4 teaspoon white pepper.

Turn off the heat, add the scallion greens, and toss once more. Taste and adjust with a tiny splash of soy sauce if needed. Serve immediately while it’s hot and fluffy.

Pro Tips

• Use cold, dry rice: Day-old rice is the single biggest upgrade for fried rice texture. Warm rice steams and clumps.
• Pre-mix your sauce: Once the eggs hit the pan, everything moves fast. Having the seasoning ready prevents overcooking.
• High heat, quick tossing: Keep the rice moving to avoid egg scorching and to build that light toasted flavor.
• Don’t drown the rice: Add soy sauce around the edges of the pan and toss; too much liquid can make the rice soggy.
• For extra fluffy eggs: Beat the eggs thoroughly and pour them into a properly hot pan; the immediate set creates delicate ribbons.

Variations

• Egg drop fried rice with peas and carrots: Add 3/4 cup (110 g) frozen peas and carrots right after the scallion whites; stir-fry 2 minutes before adding sauce.
• Garlic-ginger version: Add 2 cloves garlic (minced) and 1 teaspoon grated ginger with the scallion whites; stir 15–20 seconds before continuing.
• Protein boost: Stir in 1 cup (140 g) cooked diced chicken, ham, or shrimp during Step 6 and heat through for 2 minutes.

Storage & Make-Ahead

Cool leftovers quickly, then refrigerate in an airtight container for up to 4 days. Reheat in a skillet over medium-high heat with 1–2 teaspoons oil, tossing for 3–5 minutes until steaming hot (at least 165°F / 74°C). For make-ahead, cook rice up to 2 days in advance and refrigerate it uncovered for the first hour (to let steam escape), then cover.

Nutrition (per serving)

Approximate, based on 4 servings: 360 calories; 10 g protein; 50 g carbohydrates; 12 g fat; 2 g fiber; 2 g sugar; 650 mg sodium.