Egg fried rice, single wok
Uses yesterday's rice; entire dish never touches the fridge again once plated.
This is the base recipe: one batch, 4 portions. Nothing has been scaled, because there is no committed plan for this dish. Build and commit a plan that includes it and this card multiplies itself to the batch count the plan computes.
- Cooked rice1.3 lb
- Egg4 ea
- Frozen peas4.2 oz
- Soy sauce1.4 tbsp
Multiplying the ingredients is the easy half. These are the parts of the recipe that the batch count does not move.
- Cooking time
- Pan time scales, because a second panful is a second turn: about 12 minutes at the stove in total. Crowding one pan to save a round drops the heat and stews it.
- Seasoning
- Seasoning figures are a starting point at any batch size. Taste before it reaches the table — the multiple is arithmetic, and salt is not.
- Read the whole method before you shop. This is a planning recipe for egg fried rice, single wok, not a certified kitchen test.
- Amounts below are one batch: 4 portions. Build a plan and this card scales itself to it.
- This dish can be completed up to 1 day ahead. Cold storage is the real limit — do not make it ahead if the fridge is already tight.
- Stovetop occupancy is about 12 minutes at this scale. One pan, do not crowd.
- Holds about 20 minutes once finished. After that, quality drops — do not invent extra time.
- Confirm every ingredient and every allergen yourself. Dietary tags are planning filters, not safety guarantees.
Can be completed up to 1 day ahead. Fridge units: 1 per batch, so 1 batch takes about 1 shelf-thirds while it waits.
Base recipe: one batch, 4 portions. Nothing has been scaled, because no plan was open. Cooking time does not move with the batch: about 12 minutes at the stove either way.
Not every line here was multiplied by the same number. Why doubling a recipe is not multiplication
Stovetop · Cold storage · Landing space · wok
contains gluten · contains egg · contains soy