This fried rice comes together in one hot wok, starting with fluffy scrambled eggs cooked into soft curds and set aside while garlic and scallion whites turn fragrant and golden. Sweet peas and carrots get a quick sear before day-old rice hits the pan, pressed and tossed until the grains crisp up and separate into that perfect takeout-style texture. A savory hit of soy sauce, oyster sauce, and a drizzle of sesame oil coats every grain, while white pepper adds a subtle back-of-the-throat warmth. The eggs fold back in at the end, breaking into golden ribbons throughout the rice, and a scatter of fresh scallion greens finishes it off with color and crunch. It's a fast, weeknight-friendly dish that comes together in under 20 minutes, and it's a solid choice for a dairy free dinner rotation since every component here is naturally free of dairy from the start of cooking to the final toss.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
In a small bowl, whisk the eggs with 1/4 tsp of the salt until the yolks and whites are fully combined.
Heat a large wok or 12-inch skillet over high heat until a drop of water evaporates on contact. Add 1 tbsp of the oil and swirl to coat. Pour in the eggs and let them sit undisturbed for about 15 seconds until the edges begin to set, then scramble into large, soft curds, about 30 seconds total. Transfer to a plate and set aside.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
