# Fried rice: Cook the egg before the rice? Or with the rice?

**URL:** <https://boards.straightdope.com/t/fried-rice-cook-the-egg-before-the-rice-or-with-the-rice/724665>\
**Category:** Cafe Society\
**Created:** [July 9, 2015, 4:30pm UTC](https://boards.straightdope.com/t/fried-rice-cook-the-egg-before-the-rice-or-with-the-rice/724665 "2015-07-09T16:30:50Z")\
**Posts on this page:** 1\
**Showing post:** 35

<div class="post-metadata">

**Author:** ![LegendHasit](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/legendhasit/32/8246_2.png) [@LegendHasit](https://boards.straightdope.com/u/LegendHasit)\
**Post date:** [July 22, 2015, 11:58pm UTC](https://boards.straightdope.com/t/fried-rice-cook-the-egg-before-the-rice-or-with-the-rice/724665/35 "2015-07-22T23:58:39Z")

</div>

> [@Saturn\_Dreams](#):
>
> You certainly don’t need to use a wok to make fried rice or any stir fry for that matter, but it helps with tossing and maneuvering ingredients in high heat to get the right cooking technique. If you don’t have a powerful range capable of high BTU output, you wouldn’t be able to get the full effective use of it anyway.
> 
> With that being said, you should not be using a stock pot to make any quick-fry dishes. You will not get the proper heat surface ratio and water evaporation, and will be effectively steaming the dish instead of frying it. You will not get the proper food texture.

I wondered about that. So a regular frying pan should be used if one is wok-less. Good to know. Next time I’ll try that - guess I’ll have to make smaller batches so it doesn’t end up all over the stove top.

---

_[View the full topic](https://boards.straightdope.com/t/fried-rice-cook-the-egg-before-the-rice-or-with-the-rice/724665)._