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Homemade Egg Fried Rice
The one. The only. Egg Fried Rice!! Made in only 15 minutes I must add. This Chinese takeaway classic is beyond easy to make, and the taste is fantastic. Here’s how I make it…
You can’t have a Chinese fakeaway without a generous side of egg fried rice, and if you want to make it from scratch, then this is the recipe for you! It’s super simple, and better yet, it’s so customisable.
I make this dish whenever I’m looking for a quick meal fast, and honestly, it takes me next to no time to make from start to finish. A winning meal after a long busy day.
I don’t even bother cooking the rice in advance (though you can if you want too). Instead, I use microwavable packet rice, so there’s no need to have day-old rice at hand.
Recipe Ingredients
Below are the ingredients I used to make this dish:
- Jasmine Rice: I used pre-cooked packet jasmine rice. Generally, I like to warm the rice in the microwave for half of the instructed cooking time, then I finish it off in the wok. Instead of packet rice, you can use day-old cooked rice if you prefer.
- Aromatics: To add flavour, I added diced spring onions. To boost this dish even further you can add diced ginger and garlic too.
- Egg: I like to whisk the eggs together before pouring it into the wok. Occasionally, I add a dash of salt and white pepper to the eggs for extra flavour.
- Seasonings: Dark soy sauce is added for that authentic flavour and colour, alongside sesame oil for the taste.
How To Make Egg Fried Rice
Here’s a summary of how I make egg fried rice. You can get the full recipe instructions on the recipe card below:
I start by adding oil to my wok that’s heated over a medium to high heat. I pour in the whisked eggs and let it set for a few seconds before scrambling it into small pieces. Next, I add in the partially warmed microwavable rice, breaking up any clumps and mixing it thoroughly with the eggs.
The next step is to add and stir-fry the diced spring onions. Finally, I drizzle in soy sauce and sesame oil, tossing everything together until the rice turns a golden-brown colour.
My Top Tips
Do not use freshly cooked rice, the recipe simply won’t work!! This is because it contains a lot of moisture, so the end product will turn mushy, and we don’t want that.
I like to think of this recipe as a versatile base that can be elevated with more aromatics like diced ginger and garlic. You can also add in vegetables such as peas and diced carrots or leave it as it is.
If you want a vibrant yellow egg colour (like in my pictures), use ‘golden yolk’ eggs. Plus, prep your ingredients (whisking the egg, dicing the spring onions etc) before starting the recipe to make it smooth and quick.
How To Serve
There are many Chinese takeaway classics that I like to serve this dish with, such as spare ribs, crispy chilli chicken and a tasty side of char siu pork (which is a must in my opinion).
You can also opt for more saucy toppings like sweet and sour chicken, kung pao prawns, sweet and sour prawns, or even a combination of all three!
More Fried Rice Recipes
- Special Fried Rice
- Singapore Fried Rice
- Beef Fried Rice
- Keema Fried Rice
- Char Siu Fried Rice
- King Prawn Fried Rice
