Dan Chaofan

Note: It’s important to use rice that has fully cooled to make fried rice. Cold rice breaks into individual grains much more easily and won’t get sticky and clump together like hot rice would.

4 to 6 servings


  • Cooked white rice, cooled — 4 cups
  • Oil — 3 or 4 tablespoons
  • Onion, sliced thinly, or scallions, chopped — 1 cup
  • Chicken or vegetable stock — 1/2 cup
  • Soy sauce — 3 tablespoons
  • Salt and pepper — to taste
  • Eggs, beaten — 3


  1. Add the rice to a large bowl. Wet your hands with fresh water and use them to break up the clumps of cold rice into individual grains.
  2. Heat the oil in a wok or large pot over high heat. Add the onions or scallions and stir fry until the onions are translucent, 1 to 2 minutes, or until the scallions are cooked down, about 30 seconds.
  3. Add the rice and toss to heat through, scraping the bottom of the wok or pot to keep the rice from sticking.
  4. Reduce heat to medium-low and pour in the stock and soy sauce. Toss the rice to moisten evenly and cook until the rice soaks up all the liquid, 2 to 3 minutes. Season to taste with salt and pepper.
  5. Pour the beaten eggs over the rice, and then cover the wok or pot with a lid and simmer until the egg is cooked through, 2 to 3 minutes.
  6. Remove the lid and gently stir the eggs into the rice. Adjust seasoning to taste. Serve with a simple soup to make a full meal of it.

Dan Chaofan Variations

  • Meats: Use cooked and diced chicken, ham, shrimp, beef, pork or Chinese sausages cut into rounds. Add the cooked meat or seafood to the wok or pot when you stir in the rice in step 3.
  • Vegetables: Try adding peppers, peas, green beans, cabbage, sprouts, carrots, etc. Firmer vegetables should be cooked or parcooked before adding to the rice. Stir fry more tender, raw vegetables along with the onions or scallions. Add cooked or parcooked vegetables when you stir in the rice in step 3.
  • Other Seasonings: Add minced ginger and/or garlic along with the onions or scallions. Substitute oyster sauce or hoisin sauce for the soy sauce. Add a splash of Chinese rice wine or sherry or sesame oil for extra flavor.
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