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
- Honey Garlic Chicken Fried Rice – In a sweet and savory sauce, Honey Garlic Chicken Fried Rice has tons more flavor than any fried rice you’d find at your local take-out spot. This is great served right away or tucked away for a quick and unique freezer meal.
- Thai Crispy Rice – Thai Crispy Rice is deliciously addictive. Let the rice crisp on the bottom of the pan for this twist on fried rice that is full of crunchy texture and flavor.
- How to Make Thai Fried Rice – A quick, authentic version of Thai fried rice with carrots, broccoli and topped with a fried egg. Check out my five easy tips to make any fried rice dish great.
- Joyce Chen Carbon Steel Wok – Almost any Thai recipe you can think of can be made in a wok. This inexpensive wok has been a staple in my kitchen for 5+ years. If you’re not ready for a wok to take up space in your kitchen, a large heavy skillet or Dutch oven will work great as well.
- Wok Spatula – The rounded edge of this spatula helps to scrape the sides of a wok down as food cooks.
- 1/2 cup Cooking Oil (peanut, canola, vegetable, or avocado oil work well)
- 1 Egg
- Pour oil into a wok. (This should create a layer of about 1/4 inch of oil in the wok, depending on the size or your wok. Add some more oil if needed.)
- Place wok over medium-high heat until the oil is hot.
- While oil is heating crack egg into a small ramekin or coffee cup.
- Gently tip egg into the hot oil.
- Let the egg fry, without moving it, until the whites start to look firm and cooked through and the edges are bubbly and deep golden brown, 2 to 3 minutes.
- When the edges and bottom of the egg are golden brown, 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.
- Transfer the cooked egg to a paper towel-lined plate to soak up some of the excess oil.
- Serve immediately, while egg is still hot.
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