Egg Fried Rice (Dàn Chǎofàn)

Name: Egg Fried Rice (Dàn Chǎofàn)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: China
Ingredients: 4 cups (about 600 g) cooked day-old white rice, chilled; 4 large eggs; 2 tablespoons (30 ml) neutral oil, such as peanut or vegetable, divided; 4 scallions, thinly sliced (white and green parts separated); 1 teaspoon (5 g) fine salt; ¼ teaspoon (0.5 g) white pepper; ¼ teaspoon (1 g) chicken bouillon powder or MSG (optional); 1 teaspoon (5 ml) toasted sesame oil (optional)

蛋炒饭 dàn chǎofànSay it: dahn chow-fahn

By the Passport Plate editors. Published November 11, 2026.

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Each forkful delivers tender, golden rice kernels mingled with soft curds of egg, bright scallion freshness, and a savory depth that satisfies instantly. This quick-cooking favorite repurposes leftover grains into a hot, fragrant dish ideal for busy mornings, speedy lunches, or effortless sides.

Egg Fried Rice (Dàn Chǎofàn)

蛋炒饭, dàn chǎofàn

Pronounced dahn chow-fahn

Serves: 4
Prep: 10 min
Cook: 10 min
Total: 20 min
Level: Easy

Also nut-free.

Allergens: contains egg. Check labels on packaged ingredients.

Ingredients

4 servings

4 cups (about 600 g)about 600 g (4 cups) cooked day-old white rice, chilled
4 large eggs
2 tablespoons (30 ml)30 ml (2 tablespoons) neutral oil, such as peanut or vegetable, divided
4 scallions, thinly sliced (white and green parts separated)
1 teaspoon (5 g)5 g (1 teaspoon) fine salt
¼ teaspoon (0.5 g)0.5 g (¼ teaspoon) white pepper
¼ teaspoon (1 g)1 g (¼ teaspoon) chicken bouillon powder or MSG (optional)
1 teaspoon (5 ml)5 ml (1 teaspoon) toasted sesame oil (optional)

Method

Separate any clumps in the chilled rice using fingers or a utensil so individual grains loosen; set aside. Whisk the eggs thoroughly in a small bowl until blended evenly.
Place a wok or broad skillet on maximum heat and wait until a water droplet evaporates on contact within seconds. Pour in half the oil and rotate the pan to coat the surface.
Add the whisked eggs and allow them to firm on the bottom for 15–20 seconds while the surface remains wet. Scramble rapidly with a spatula and move the cooked eggs to a separate bowl, retaining most of the oil in the pan.
Pour the remaining oil into the hot wok and return to highest heat. Toss in the scallion whites and cook briefly for 15–20 seconds to release their aroma.
Introduce the loosened rice and stir continuously for 2–3 minutes, lifting and turning to warm uniformly while using the spatula to flatten sections against the wok for light browning.
Scatter the salt, white pepper, and optional bouillon or MSG across the rice, then mix thoroughly. Keep stir-frying one more minute so the grains become piping hot with occasional toasted patches.
Return the cooked eggs to the wok along with the scallion greens. Combine all components for 30 seconds before removing from heat.
Drizzle the optional sesame oil across the surface if desired and fold through once more. Plate right away.

Regional variant: Egg fried rice with vegetables (shūcài dàn chǎofàn)

Stir in ½ cup (75 g) frozen peas and ½ cup (75 g) diced carrots (or other quick-cooking vegetables) following the scallion whites, cooking them for 2 minutes prior to adding the rice. Follow the remaining steps exactly, tasting and adjusting salt if needed.

Cook's notes

Chilled leftover rice works best because lower moisture content allows grains to stay distinct during frying. Freshly made rice should be spread thinly on a sheet and refrigerated at least 30 minutes after cooling.
Select a wok or wide pan and use the strongest flame available; intense temperature creates appealing toasted edges instead of allowing moisture to accumulate.
Include plenty of scallions for vibrant contrast and layered taste. A small amount of MSG or chicken bouillon powder heightens overall savoriness.

Serve with

Pair alongside saucy stir-fried dishes or enjoy solo as a simple main, accompanied by hot sauce or chili oil for optional heat.

Make ahead and storage

Store any remaining portions in the refrigerator up to 2 days; revive in a very hot skillet with a little oil until thoroughly heated and crisp.

Egg Fried Rice (Dàn Chǎofàn)