---
title: Dan Chao Fan (Chinese Egg Fried Rice)
servings: 4
prep time: 10 minutes
cook time: 10 minutes
source: https://mycibora.com/recipes/chinese-egg-fried-rice
---

Gather @white rice{600%g}, @green pea{100%g} and @vegetable oil{3%tbsp}.

Break up any clumps in the cold rice with your fingers so the grains separate freely.

Heat 1 tablespoon of oil in a wok until hot, pour in the beaten eggs, let them puff, then break into small curds and tip onto a plate.

Add the remaining oil, then the @carrot{1} and @spring onion{4%stalk} whites, and stir-fry 1 minute until starting to soften. ~{1%minutes}

Add the rice, breaking up clumps with the back of the spatula, and stir-fry over high heat 3–4 minutes until every grain is hot and separate. ~{210%seconds}

Push the rice aside, add the @garlic{2%clove} to the cleared space, and stir 20 seconds until fragrant.

Add the green peas, @soy sauce{2%tbsp}, @salt{0.5%tsp} and @white pepper{}, and toss until heated through, about 1 minute. ~{1%minutes}

Fold the scrambled @egg{4} back in, drizzle with @sesame oil{1%tsp}, scatter with spring onion greens, and serve hot.