Tim Chin is a professional cook and writer who has contributed to Serious Eats and America’s Test Kitchen. A graduate of The International Culinary Center, Tim has cooked at restaurants in New York and Boston, working at Rouge Tomate, Northern Spy, and BiSq.

Tim Chin

Golden fried rice is the dish you bring out when you really want to flex your <a href="https://www.chefsteps.com/activities/fried-rice-guide">fried rice expertise</a>. You can think of it like a luxe take on <a href="https://www.chefsteps.com/activities/egg-fried-rice">egg fried rice</a>. This is a rarer, more niche dish often served at high-end Cantonese restaurants or banquets. The striking golden yellow of each grain of rice is produced by coating cooked rice in raw egg yolks, which, once stir-fried, gives each distinct grain a richer, silkier, and fluffier texture. And, done right, that egg coating is packed with <a href="https://www.chefsteps.com/activities/science-of-wok-hei">wok hei</a>. If the perfectly executed golden smoky grains of rice weren’t enough for you, we upped the egg ante with a striking egg floss topping—wispy, delicate threads of gently fried egg that offer a textural complement to an already luxurious dish. Egg, on egg, on rice … that’s nice.

Golden Fried Rice