Wok Egg & Rice Stir-Fry

10 4-oz. portions

This dish comes from the a Cornell chef's former Asian restaurant and has proven to be very popular with college students. The eggs melt over rice with just a hint of oyster sauce, making an irresistible savory dish.


1 lb. + 9 oz. jasmine rice, cooked
17/8 tsp. canola oil
12 large eggs
13/8 tsp. oyster sauce
1 tbs. + 3/4 tsp. water
1/2 cup green onions, for garnish


1. Add cooked rice to oil in wok. Cook to 145°F and remove to serving pan.

2. Cook eggs until soft cooked, at 145°F. Note: It is imperative to use fresh eggs with this recipe rather than liquid eggs.

3. Fold soft scrambled eggs over rice.

4. Dilute oyster sauce with water and pour over eggs. Drizzle oil for sheen and garnish with scallions.

Recipe by Cornell University, Ithaca, N.Y.

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