Chinese Egg Fried Rice – Dan Chao Fan

Name: Chinese Egg Fried Rice – Dan Chao Fan
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3
Cuisine: Turkish
Ingredients: 3 cups cold day-old cooked rice; 3 eggs; 3 scallions, finely chopped; 2 tablespoons sunflower oil; 2 tablespoons light soy sauce; 1 teaspoon sesame oil; 1/2 teaspoon white pepper; 1/2 teaspoon salt; 1/2 cup frozen peas

A classic Chinese street favorite where day-old cold rice is stir-fried over high heat with egg, scallions and soy sauce. Quick, satisfying and beautifully separate-grained.

Total: 20 min
Servings: 3 servings
Difficulty: Easy
Calories · per serving: 360 kcal

Written by

Ecem Akkaba · Dietitian

Dietitian, graduate of İstanbul Medipol University. She develops the recipes and nutrition values on FitZen.

Updated: July 26, 2026

In short

Chinese Egg Fried Rice – Dan Chao Fan contains 360 calories per serving: 12 g protein, 48 g carbohydrate and 13 g fat. It takes 20 minutes in total and makes 3 servings.

About this recipe

Dan Chao Fan, meaning plain egg fried rice, is one of the most fundamental and beloved dishes in Chinese cooking. Rice cooked a day ahead and rested in the fridge loses moisture, so when it hits high heat it stays separate rather than clumping, giving that famous grainy texture.

The dish has humble, economical roots: it was born to use up leftover rice and grew into a classic that showcases a wok cook's skill. Beyond egg and scallions it needs very few ingredients, which makes it something you can throw together fast in any kitchen.

For a balanced meal it brings together egg as a complete protein, rice as a complex carbohydrate and fresh scallions all at once. Keep the oil measured and add plenty of vegetables and it becomes both filling and portion-friendly.

Method

1
Break up the cold rice with your hands so the grains separate.
2
Beat the eggs well in a bowl.
3
Heat a wok or wide pan over high heat and add the oil.
4
Pour in the beaten eggs and, once they just start to set, add the rice.
5
Stir-fry the rice constantly until the grains separate and heat through.
6
Add the peas, soy sauce, white pepper and salt and toss to combine.
7
Just before taking it off the heat, stir in the scallions and sesame oil, then serve.

Tips

Always use rice cooked a day ahead and chilled in the fridge; fresh rice turns sticky.
Getting the wok really hot gives a grainy, slightly smoky flavor.
For more protein, add cooked chicken or shrimp.

Language

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