A simple, easy recipe for how to make Chinese restaurant-style egg fried rice. Takes only minutes to make and turns out perfect every time!
Fried Rice is a lovely dish!
I've been making fried rice in many variations for most of my adult life.
I grew up as a child eating fried rice, living in Hong Kong, and having a Chinese mother and also my Chinese grandmother living with us, fried rice was a regular feature at our dinner table.
This recipe takes only minutes to make and is incredibly easy. All you need is a spatula and a wok to cook this.
You can use a frying pan, but it will be awkward because the rice will end up going everywhere when you come to stir it.
It's worth getting a wok if you don't already have one.
They're not too expensive and you can cook a lot of different things in a wok!
This egg-fried rice tastes better than a restaurant or take-out! You will find that it is much fresher tasting, less oily, and less salty too.
What gives Chinese fried rice its flavor?
There are a few sauce ingredients which are always present in fried rice, nameley;
An optional extra which lifts the flavor is Oyster Sauce. This is very concentrated and strong in flavor, so you only need a small amount.
Why is my fried rice soggy?
This usually happens if you add too much sauce or other ingredients that may have a high liquid content. To fix this, you can either add more cooked rice or turn up the heat and see if you can get some of the excess moisture evaporated.
Do I have to use leftover rice or can I make some fresh?
Whilst some will say leftover rice is the only way to make fried rice, this isn't the case as I have made up fresh batches of cooked rice specifically for fried rice.
You need to make sure the rice you have cooked isn't wet or soggy, so make sure you cook it correctly! If you're not sure and want to make up a batch of rice, see our easy instructions for how to cook rice.
Using leftover rice generally ensures it isn't steaming hot, which can add extra moisture to your fried rice, but the measures of sauce I have given here are fine and there should be no danger of you ending up with soggy fried rice. So feel free to use a fresh batch of rice or leftover rice.
What can I add to fried rice?
You can add a variety of vegetables, fresh or frozen. For example, diced carrots, shredded Bok Choy, frozen peas, sliced mushrooms.
Just remember, if you are adding raw food, such as shrimp or raw chicken, you will need to cook that first, before adding the rice.
Otherwise, all cooked meat can be added at the same time you add the rice.
If you're making this egg fried rice, why not make our Quick Cashew Chicken Stir Fry to go with it. So tasty!
2 cups or 400 g Left over cooked Thai Fragrant Jasmine Rice
2 Eggs, lightly beaten
2 spring onion / scallions chopped
1 Tablespoon fresh cilantro / coriander, chopped
1 Tablespoon Vegetable oil
1 tablespoon soy sauce
2 teaspoons sesame oil
1 Tablespoon Chinese rice wine
1 tablespoon oyster sauce (optional)
Wash and chop the scallions and cilantro.
Add the eggs to a bowl and lightly beat.
Add 1 tablespoon of vegetable oil to your wok.
Allow to heat then add the beaten egg.
Let the egg spread in the wok on a low heat. When it is starting to set, turn over,
and cook the other side, breaking it up with a spatula as it cooks.
When it is almost cooked, transfer back to the egg bowl and set aside.
Try not to let it go brown. If it is too hot, turn the heat down.
Using the same wok from the egg (no need to wash it) on a medium heat, add the rice.
Using your spatula, break up the rice and spread it in the wok, stirring and turning the rice over so it heats up evenly.
Add the say sauce and Chinese wine, and stir so it’s all combined.
Finally, add the egg, scallions, and cilantro.
Combine until everything is mixed well.
Serve immediately whilst hot.
- 2 cups or 400 g Leftover cooked Thai Fragrant Jasmine Rice
- 2 Eggs, lightly beaten
- 2 spring onion/scallions chopped
- 1 Tablespoon fresh cilantro/coriander, chopped
- 1 Tablespoon Vegetable oil
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 1 Tablespoon Chinese rice wine
- 1 tablespoon oyster sauce (optional)
- Wash and chop the scallions and cilantro.
- Add the eggs to a bowl and lightly beat.
- Add 1 tablespoon of vegetable oil to your wok. Allow to heat then add the beaten egg.
- Let the egg spread in the wok on low heat. When it is starting to set, turn over, like an omelette, and cook the other side, breaking it up with a spatula as it cooks. When it is almost cooked, transfer back to the egg bowl and set aside. . Try not to let it go brown. if it's too hot, turn the heat down
- Using the same wok from the egg (no need to wash it) on medium heat, add the rice
- Using your spatula, break up the rice and spread it in the wok, stirring and turning the rice over so it heats up evenly.
- Add the say sauce and Chinese wine, and stir so it’s all combined.
- Finally, add the egg, scallions, and cilantro. Combine until everything is mixed well.
- Serve immediately whilst hot.
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Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 460Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 186mgSodium: 761mgCarbohydrates: 61gFiber: 2gSugar: 1gProtein: 13g
Nutrition information isn’t always accurate