A wok-fried egg is a Thai cooking favorite and is the perfect thing to serve on top of a plate of fried rice. For crispy edges and a runny yolk, just use this step-by-step guide on how to fry an egg in a wok. 

My thoughts on fried rice were always pretty lukewarm until I encountered the magic of Thai Fried Rice. Thai Fried Rice is good on its own, but it’s the accompaniments that really put it over the edge. This common street food dish is always served in Thailand with chili-laced fish sauce, fresh lime wedges, and a wok-fried egg. When you slice into the egg on top, its runny yolk drips down onto the rice creating an alchemy of hot rice + creamy yolk that makes it a completely crave-worthy meal. 

And while a wok-fried egg is great on Thai Fried Rice or say on Pad Krapow Gai, you could really use it to top any type of rice or to just serve anywhere you’d use a fried egg. Avocado toast with a wok-fried egg? Yes, please!

Here’s the quick and easy method on how to fry an egg in a wok to get crisp golden edges, perfectly cooked whites, and a runny yolk.

Step 1: Oil Wok

Pour a layer of about 1/4 inch of oil into the bottom of a wok. (Wondering what type of oil to use? Check out How to Cook with a Wok for great options.)

Place wok over medium-high heat until the oil is hot. 

Step 2: Add Egg to Heated Oil

Crack an egg into a small ramekin or coffee cup and gently tip it into the hot oil. (Note: Depending on the size of your wok, you may be able to fry 2 or 3 eggs at once. Be careful not to crowd the pan. Fry the eggs in batches if needed.)

Step 4: Fry Egg

Let the egg cook in hot oil without moving it. The egg will sizzle and pop as it cooks, and you will know it is cooking correctly because the edges will start to turn golden and crisp. The whites will start to look firm and cooked through. This should take 2 to 3 minutes. 

Step 5: Drizzle Hot Oil Over Egg

When the edges and bottom of the egg whites are golden brown and cooked through, you may notice that the top of the egg still has a layer of egg whites that are uncooked. The key to a wok-fried egg with fully cooked egg whites is to drizzle some hot oil over the top of the egg at the end of cooking. Use a spoon or wok spatula to scoop up a small amount of hot oil and drizzle it over top of the egg. Do this for about one minute just until all of the whites are fully cooked.

Step 6: Transfer to Paper Towel

Transfer the cooked egg to a paper towel-lined plate which will soak up some of the excess oil. Serve immediately, while eggs are still hot.

Recipes that Use a Wok-Fried Egg

Sesame Vegetable Noodles

Thai Fried Rice

Pork Laab

Thai Crispy Rice