Chinese fried rice (炒饭) is the ultimate test of a Chinese cook’s wok skills — a dish that looks simple but requires precise technique and proper heat management.
The Secret: Day-Old Rice
The single most important ingredient is day-old cooked rice — refrigerated for at least 12 hours. Fresh rice is too moist and will turn mushy. Day-old rice has dried out and grains are separate.
The Wok Hei Factor
“Wok hei” — “breath of the wok” — is the smoky, charred flavor from extremely high heat cooking in a seasoned wok. Nearly impossible to achieve at home without a commercial wok burner.
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The Perfect Formula
1. Use day-old jasmine rice. 2. Heat wok until smoking. 3. Add oil, swirl. 4. Add eggs, scramble hard. 5. Add cold rice, press flat to sear. 6. Season with soy sauce from the wok’s edge. 7. Add scallions, serve immediately.
Explore more cooking techniques in our Chinese Food Complete Guide.
