Go Back
+ servings
a fried egg in a wok
Print Recipe
5 from 1 vote

Wok-Fried Egg

A wok-fried egg is a Thai cooking favorite and is the perfect thing to serve on top of a plate of fried rice. This recipe yields a fried egg with crispy edges, fully cooked whites, and a runny yolk.
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.)
Prep Time2 mins
Cook Time3 mins
Total Time5 mins
Course: Main Dish
Cuisine: Thai
Keyword: egg, wok
Servings: 1
Calories: 83kcal
Author: Jess Smith via Inquiring Chef
Cost: $.50

Equipment

  • Wok

Ingredients

  • ½ cup Cooking Oil (peanut, canola, vegetable, or avocado oil work well)
  • 1 Egg

Instructions

  • Pour oil into a wok. (This should create a layer of about ¼ 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.

Nutrition

Calories: 83kcal | Carbohydrates: 1g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 164mg | Sodium: 62mg | Potassium: 61mg | Sugar: 1g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg