Wok Fried Egg

Wok Fried Egg

Traditional Chinese-style wok fried eggs with crispy, golden edges and tender centers. High heat cooking creates unique texture and flavor that's perfect over rice or noodles.

Total Time
5 mins
Serves
1
Difficulty
Medium
Rating
4.6/5

Ingredients

  • 1
    Large Eggs
    1-2 high-quality, large eggs (room temperature preferred)
  • 2
    Vegetable Oil
    2-3 tablespoons neutral oil with high smoke point (peanut, canola, or vegetable oil)
  • 3
    Soy Sauce
    1 teaspoon light soy sauce (optional, for serving)
  • 4
    Scallions
    1-2 scallions, finely chopped (optional, for garnish)

Instructions

  1. 1

    Heat the wok over high heat until it begins to smoke slightly. Add the oil and swirl to coat the bottom and sides of the wok.

  2. 2

    Crack the eggs into a small bowl first, then quickly pour them into the hottest part of the wok. The eggs should sizzle immediately and bubble vigorously.

  3. 3

    Let the eggs cook undisturbed for 30-45 seconds until the edges become golden and crispy while the center remains tender.

  4. 4

    Using a wok spatula, gently fold or flip portions of the egg, creating irregular shapes with crispy and tender sections.

  5. 5

    Cook for another 1-2 minutes, moving the eggs around the wok to achieve varying textures - some parts crispy, others soft.

  6. 6

    Remove from heat and transfer to a plate. Drizzle with soy sauce and garnish with scallions if desired. Serve immediately over steamed rice or noodles.

Tags:
breakfastchinese-cuisinehigh-heat-cookingproteincrispy

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