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Rice dishes · Korean home cooking

Golden egg fried rice

A simple Korean home-style rice dish: coat the rice with yolks first, then stir-fry with spring-onion oil and add the cooked whites. Three whole eggs make two modest portions, with no leftover egg whites.

15 min2 servings6 steps
Golden egg fried rice

AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

2 servings

Get your ingredients ready
Get your ingredients ready

Everyday kitchen measurements

For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.

King Arthur Baking

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

  • Substitute available

    If Cooked white rice is unavailable

    Use instead
    Cooked brown rice
    Substitute quantity
    about 2 ⅓ paper cupsReference quantity: 300 g

    Use already cooked rice. Brown rice is firmer and takes longer to cook before starting this recipe.

  • Essential

    Keep all three eggs: the yolks coat the rice and the whites are cooked separately. Tofu does not make the same golden egg coating.

  • Substitute available

    If Neutral oil is unavailable

    Use instead
    Canola, sunflower or rice-bran oil
    Substitute quantity
    1 ½ level eating spoonsReference quantity: 22.5 ml

    Choose one unflavoured oil and use the amount shown. Toasted sesame oil changes the flavor and is not a neutral-oil equivalent.

  • Optional

    If spring onion is unavailable, omit it. Skip the onion-frying time and add the rice directly to the oil; the dish loses its spring-onion aroma.

  • Optional

    If soy sauce is unavailable, omit it; use the optional salt only after tasting. The rice stays brighter yellow. Do not add extra water to replace it.

  • Optional

    May be omitted; the result will taste less seasoned. Leave the other ingredient quantities unchanged.

  • Optional

    May be omitted; it only adds a peppery aroma. Leave the remaining seasoning quantities unchanged.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

  1. Step 1

    Step 1: Use 2 loosely filled small paper cups of cooked white rice, about 300 g. Break up cold clumps gently with a spoon. If the rice is freshly cooked, spread it in a shallow dish for about 10 minutes until it stops steaming, then use immediately. Thinly slice the spring onion, keeping white and green parts separate; never start with uncooked rice.

    Use 2 loosely filled small paper cups of cooked white rice, about 300 g. Break up cold clumps gently with a spoon. If the rice is freshly cooked, spread it in a shallow dish for about 10 minutes until it stops steaming, then use immediately. Thinly slice the spring onion, keeping white and green parts separate; never start with uncooked rice.

  2. Step 2

    Step 2: Separate the 3 eggs into yolks and whites in two clean bowls. Put all 3 yolks into the rice and fold gently until the grains are evenly pale yellow. Keep all the whites for step 3. Do not add water or taste the uncooked egg-coated rice; mixing too hard will mash the grains.

    Separate the 3 eggs into yolks and whites in two clean bowls. Put all 3 yolks into the rice and fold gently until the grains are evenly pale yellow. Keep all the whites for step 3. Do not add water or taste the uncooked egg-coated rice; mixing too hard will mash the grains.

  3. Step 3

    Step 3: Warm a 24–26 cm nonstick pan over medium heat, without making it smoke. Add ½ level eating spoon of the oil, then the whites. Stir for about 40–60 seconds until fully opaque and set, breaking them into small pieces. Transfer them to a clean plate; the rice has not entered the pan yet.

    Warm a 24–26 cm nonstick pan over medium heat, without making it smoke. Add ½ level eating spoon of the oil, then the whites. Stir for about 40–60 seconds until fully opaque and set, breaking them into small pieces. Transfer them to a clean plate; the rice has not entered the pan yet.

  4. Step 4

    Step 4: Add the remaining 1 level eating spoon of oil to the same pan. Fry the white spring-onion rings over medium heat for 20–30 seconds until fragrant but not brown. Add the yolk-coated rice. If you omit spring onion, skip its frying time and add the rice straight to the oil.

    Add the remaining 1 level eating spoon of oil to the same pan. Fry the white spring-onion rings over medium heat for 20–30 seconds until fragrant but not brown. Add the yolk-coated rice. If you omit spring onion, skip its frying time and add the rice straight to the oil.

  5. Step 5

    Step 5: Spread the rice in a thin layer, then turn and separate it repeatedly for 3–4 minutes over medium to medium-high heat. Keep the grains moving without crushing them; lower the heat if they scorch. The yolk coating must be completely set with no wet raw patches, and the rice piping hot throughout. For chilled leftover rice, aim for 74°C if checking with a thermometer.

    Spread the rice in a thin layer, then turn and separate it repeatedly for 3–4 minutes over medium to medium-high heat. Keep the grains moving without crushing them; lower the heat if they scorch. The yolk coating must be completely set with no wet raw patches, and the rice piping hot throughout. For chilled leftover rice, aim for 74°C if checking with a thermometer.

  6. Step 6

    Step 6: Return the cooked whites and add the green spring onion. Stir for another 30–60 seconds. Add a small pinch from the measured salt, taste only after the egg is cooked, and add more only if needed, up to ¼ small teaspoon in total. Optional: add ½ teaspoon soy sauce around the hot pan edge and fold in, plus a pinch of pepper. Divide between two bowls and serve immediately; omit soy sauce and pepper for a lighter, brighter-gold version.

    Return the cooked whites and add the green spring onion. Stir for another 30–60 seconds. Add a small pinch from the measured salt, taste only after the egg is cooked, and add more only if needed, up to ¼ small teaspoon in total. Optional: add ½ teaspoon soy sauce around the hot pan edge and fold in, plus a pinch of pepper. Divide between two bowls and serve immediately; omit soy sauce and pepper for a lighter, brighter-gold version.

03 / Enjoy your meal

Finished dish

Finished dish: Golden egg fried rice
Golden egg fried rice
Helpful tips

Time starts with cooked rice; cooking rice and cooling freshly cooked rice take extra time. A paper cup here is 180 ml, loosely filled. Both yolks and whites are used. Brown rice is a firmer, less brightly golden replacement. Keep soy sauce small or omit it so the rice stays yellow. For children, start with less salt and leave out pepper. Contains egg; soy sauce may contain soy and wheat. For stored rice: cool quickly, ideally within 1 hour, refrigerate, use within 24 hours and reheat only once until piping hot; do not use rice left at room temperature for hours.