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Golden Egg Fried Rice with Savory Glaze

A luxurious take on classic comfort food, featuring fluffy egg fried rice topped with a thick, glossy, umami-packed soy glaze, scallions, and sesame seeds.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 bowls
Course: Main Course, Side Dish
Cuisine: Asian, Chinese-American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Fried Rice
  • 3 cups cooked Jasmine rice day-old and chilled
  • 4 large eggs lightly beaten
  • 3 tbsp neutral cooking oil divided
  • 4 cloves garlic minced
  • 1 bunch green onions chopped, whites and greens separated
  • 1 tbsp white sesame seeds toasted, for garnish
Savory Glaze
  • 0.25 cup vegetable broth or water
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp dark soy sauce optional
  • 2 tbsp oyster sauce or vegetarian oyster sauce
  • 1 tbsp granulated sugar
  • 1 tsp toasted sesame oil
  • 1 tbsp cornstarch mixed with 2 tbsp cold water

Equipment

  • Wok or large skillet
  • Small saucepan
  • Whisk

Method
 

  1. Massage cold day-old rice to break up any clumps.
  2. In a saucepan, simmer broth, regular soy sauce, dark soy sauce, oyster sauce, and sugar over medium heat.
  3. Whisk the cornstarch slurry into the simmering sauce. Cook for 1-2 minutes until thick and glossy. Stir in sesame oil and set aside.
  4. Heat 1 tbsp oil in a wok over high heat. Scramble eggs into large soft curds, remove from pan, and set aside.
  5. Add remaining 2 tbsp oil to wok. Stir-fry minced garlic and the white parts of the green onions for 15 seconds.
  6. Add the cold rice to the wok, tossing and frying for 3-4 minutes until hot.
  7. Return the eggs to the wok, toss to combine with the rice, and remove from heat.
  8. Plate the rice, generously pour the warm savory glaze over the top, and garnish with green onions and sesame seeds. Serve immediately.

Notes

Always use cold, day-old rice for the best texture. If storing leftovers, keep the rice and the glaze in separate containers to prevent the rice from becoming soggy.