The Perfect Egg Fried Recipe
The Perfect Egg Fried Rice
Ingredients
Instructions
- In a fine-mesh strainer, rinse 2 cups of medium-grain rice until the water clears.
- Drain the rice to remove excess (and residual) water.
- Add the rice to a medium-sized pot.
- Add 3 cups of water.
- Bring the pot to a full, hard boil.
- Reduce the heat to low.
- Cover the pot with a lid and simmer for 20 minutes.
- Remove from heat and let stand covered for 10 minutes.
- Fluff with a fork or rice paddle.
- Add 2 egg yolks to 2 cups of cooked rice. Fluff it with a fork to ensure that the egg yolk is well incorporated with the rice.
- Preheat a large, Nonstick 10" Frying-Pan on medium heat for 30-60 seconds
- Add a few drops of water to the pan. If the drops evaporate upon contact with the pan, add 2 tbsp. of cooking oil to the pan.
- Add the whites from 2 large eggs to the pan. Scramble the egg whites for 3 minutes on high heat. [cook eggs 'well done']
- Add ½ tsp. of minced garlic, 2 tsp. of fish sauce (or soy sauce), and 1 tsp. of toasted sesame oil
- Stir fry for another 1-2 minutes on high heat.
- Add 1 tbsp. of sliced scallions.
- Stir fry for another 1-2 minutes on high heat.
- Add the cooked rice and egg yolk mixture. Saute for 3 minutes on high heat, or when the temperature of the rice mixture reaches 160℉. Continually stir the fried rice mixture to incorporate the eggs, rice, and alliums.
- Saute for 3-5 minutes. Or until the rice starts to slightly caramelize. Rice should not be clumpy. Make sure to continuously stir the pot (with a non-metal spoon) to cook the mixture evenly.
- Season with a light pinch of kosher salt and ground black pepper (optional)
- Take Frying-Pan off the heat.
- In an 8 oz. bowl add 1/2 cup of fried rice
- Garnish the bowl with sliced scallions
Notes
Disclaimer:
Eggs should be cooked until the center reaches 160℉.
Hi there!
I’m Tu David Phu—a chef, storyteller, and proud Oakland native with a deep love for the flavors and traditions of Vietnamese cuisine. This space reflects everything I hold close: the roots that shaped me, the flavors that define me, and the stories I’m passionate about sharing.
From my mom’s apartment garden in Oakland to collaborating with kitchens, farmers, craftsmen, producers, scientists, and thought leaders around the world, everything here is a celebration of connection. As a Vietnamese-American shaped by Third Culture, my work honors tradition while embracing the influences of the communities that surround and inspire us.
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GiGi's – My Vietnamese-inspired wine bar in San Francisco, where tradition meets innovation.
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