Chinese · main
Egg Fried Rice (蛋炒饭)
Egg Fried Rice (蛋炒饭) reads umami 6.1, salinity 5.7 and richness 4.4 on Palate's 0–10 flavor X-ray — a Chinese main, about 10 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 7.1 / 10
- Sweet & Fruity — 1.4 / 10
- Sour & Bright — 0.7 / 10
- Bitter & Earthy — 0.9 / 10
- Rich & Fat — 5.6 / 10
- Aromatic & Spice — 3.0 / 10
The measured notes (of 18)
Umami 6.1 · Salinity 5.7 · Richness 4.4 · Nutty 3.9 · Funk & Ferment 3.3 · Herbaceous 2.7 · Allium 2.2 · Sweetness 1.4 · Earthy 0.8 · Heat 0.8 · Warm Spice 0.8 · Bitterness 0.7 · Sourness 0.7
What's in it (8)
- 4 cups day-old cooked long-grain rice
- 3 eggs
- 3 scallions, sliced
- 2 tbsp soy sauce
- 1 tsp sesame oil
- salt to taste
- 1/4 tsp white pepper
- 3 tbsp vegetable oil
Time & effort: about 10 min · effort: easy
Nutrition (per 100 g, engine-estimated): 126.3 kcal, 3.2 g protein, 5 g fat, 16.7 g carbs
Dietary: Vegetarian · Contains egg — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Heat a wok until smoking, add oil, and scramble eggs until just set, then remove.
- Stir-fry cold rice in the same wok, pressing to break up clumps and develop wok hei.
- Return eggs, add scallions, season with soy sauce and sesame oil, and toss vigorously.
Dishes with a similar flavor shape
- Egg Foo Young with Chicken — Chinese-American
- Natto (納豆) — Japanese
- Egg Drop Fried Rice with Chicken — Chinese-American
- Potstickers (锅贴) — Chinese
- Coniglio con Olive Taggiasche — Italian · Liguria
Keep reading: what umami, salinity, richness mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.