Egg Fried Rice

also called fried rice · house fried rice · chow fan · 炒饭

The table

4 largeeggsbeatscramble 1 minstir-fry 3 mintossfold in
1 tsptoasted sesame oil
1/4 tspwhite pepper
2 Tbspeanut oil
4 cups(600 g; day-old)cold cooked jasmine rice
1 Tbssoy sauce
1 tspShaoxing wine
1/2 tspkosher salt
4(thinly sliced)scallions
1/2 cup(70 g; thawed)frozen peas
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.11 things to get out.

Pans and tools

1beat

2scramble 1 min

goes in with what step 1 made

3stir-fry 3 min

goes in with what step 2 made

4toss

goes in with what step 3 made

5fold in

goes in with what step 4 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 4 mintwo waits that overlap count once
Needs you
4 minof the steps that give a time

3 of the 5 steps never say how long they take, so both numbers are floors. 1 min of that is counted as needing you only because the step never said otherwise. The recipe itself says 20 min.

  1. beat

    not timedfrom the start

  2. scramble 1 min

    1 minneeds you(assumed)from the start

  3. stir-fry 3 min

    3 minneeds you(read off the step)1 min in

  4. toss

    not timed4 min in

  5. fold in

    not timed4 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

You'll need wok

Goes with

See how it is written
>> title: Egg Fried Rice
>> category: Rice, Beans & Grains
>> tags: rice, eggs, chinese, wok, quick
>> counters: Takeout Counter, Dim Sum Counter
>> aka: fried rice, house fried rice, chow fan, 炒饭
>> pairs-with: red-braised-pork-belly
>> servings: 4
>> time: 20 min
>> step.1: beat
>> step.2: scramble 1 min
>> step.3: stir-fry 3 min
>> step.4: toss
>> step.5: fold in

Beat @eggs{4%large} with @toasted sesame oil{1%tsp} and @white pepper{1/4%tsp}.

Scramble @&(~1)eggs{} in @peanut oil{2%Tbs} in a hot #wok{} until just set, ~{1%min}, breaking them into curds.

Stir-fry @&(~1)eggs{} with @cold cooked jasmine rice{4%cups}(600 g; day-old) over high heat for ~{3%min}, pressing out the clumps.

Toss @&(~1)rice{} with @soy sauce{1%Tbs}, @Shaoxing wine{1%tsp}, and @kosher salt{1/2%tsp}.

Fold @scallions{4}(thinly sliced) and @frozen peas{1/2%cup}(70 g; thawed) into @&(~1)rice{}.