Learn how to make this super easy Chinese style egg fried rice recipe at home. A staple dish that goes with many things! In our home, we like to have it with Salt & Pepper Ribs, Sweet and Sour Chicken, and of course Chicken Adobo! Why not give it a try this weekend?! 


This egg fried rice recipe has been in the family for at least 20 years. It’s the easiest thing to do and it’s been my go-to food if I’m feeling a little lazy. I make this at least once a week, usually at the end of a long week when I’ve I fancy something quick and tasty.

This recipe is versatile and you can either add more vegetables, take some out or even add prawns, chicken or sliced char sui pork. One thing’s for sure, that this is the best egg fried rice you’ll ever make! 

How To Make Egg Fried Rice

Easy egg fried rice recipe
Easy egg fried rice recipe

 

Before you start it’s important that you use cold rice. You can cook it a day before and put it in the fridge or freezer. I also use jasmine rice, this is perfect for egg fried rice, though you can also use basmati or long-grain rice. Using warm rice is not ideal because it will make your egg fried rice soggy and it won’t absorb all the flavours.

Ingredients for egg fried rice

  • 2 cups of cold white jasmine or basmati rice
  • 3 large eggs lightly beaten
  • 1 red onion finely chopped
  • 2 small garlic finely chopped
  • ½ medium carrot finely chopped
  • 2 tablespoon Chinese white wine or dry wine
  • chopped spring onions
  • peanut oil
  • salt & pepper to taste
  • 1 tsp sesame oil

Season your rice

I like to season my rice prior to cooking by adding 1 tablespoon of dark soy sauce. Place the cold rice in a large bowl and stir the soy sauce in until all the rice is covered. Set it aside. 

Fry the egg

Once you have the onions, garlic, carrots, spring onions chopped, you can now fry your egg. Heat up a large wok and pour in about 2 tablespoons of peanut oil. I like using peanut oil or groundnut oil because it slightly gives a nutty flavour and it has a high smoke point, which means that it can withstand high temperatures without burning. 

Your wok should be smoking before putting the eggs in. This will cook the egg quickly and gives the edges a crispy texture. Allow your egg to cook in the hot oil for a few seconds until the bottom is done but the middle is still runny. When the egg is at this stage, get a spatula and stir it lightly so it cooks but not overdone. Remove from the heat and set aside for later. 

Cook the vegetables

In the same wok add 1 tablespoon of oil. Add the onions, garlic, and carrots, cook for a few minutes until the onions are slightly soft and the carrots are cooked. 

Pour in the rice and stir well. Add 2 tablespoon of Chinese white wine or any dry wine is fine. Stir again for a few seconds and cook for about 3 minutes. 

Season the egg fried rice

When the rice is cooked through, add light soy sauce, salt, pepper and sesame oil. Stir again for a few seconds, return the eggs into the pan and garnish with spring onions. Serve and enjoy! 

How To Cook The Perfect Rice For Egg Fried Rice

Having grown up in the Philippines where rice is a staple diet, I have was taught from a young age how to make the perfect steamed rice in a pot. If you have a rice cooker then cooking the perfect rice is super easy, however, if you don’t own a rice cooker then add 2 cups of rice in a medium-size pot, add the same amount of water or using the first knuckle method.

The finger knuckle method?! I hear you ask! This is a well-known way in Asian culture to measure how much water you will need for your rice. You can do this by simply pouring the rice into your pot. Level out the rice and place your index finger so it’s touching the surface of the rice. Add water so that it comes up to your first knuckle. Yes, that’s all to it! 

I know what you’re thinking, peoples index fingers come in different sizes and someones first knuckle is different compared to another’s. But believe me, this is a universal method that has been tried and tested so I can safely recommend it! I remember teaching my eldest this method and she was sceptical at first, but when she moved out and made her own rice, she texted me to say “Mum the knuckle method really works!” and now she makes perfect rice every time!

Easy egg fried rice recipe

Easy Chinese Egg Fried Rice Recipe

Yield: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Tasty with an umami taste this easy Chinese egg fried rice recipe is great if you want a fakeaway!

Ingredients

  • 2 cups of cold white rice
  • 3 large eggs lightly beaten
  • 1 red onion finely chopped
  • 2 small garlic finely chopped
  • ½ medium carrot finely chopped
  • 2 tablespoon Chinese white wine or dry wine
  • chopped spring onions
  • peanut oil
  • salt & pepper to taste
  • 1 tsp sesame oil

Instructions

  1. In a large bowl season the cold rice with dark soy sauce, stir well and set aside.
  2. Heat up a wok and add peanut oil. Once it's smoking add the beaten egg and cook for a minute. Set aside.
  3. In the same wok, add the chopped onions, garlic and carrots. Cook the onions and carrots for about 2 minutes.
  4. Add in the rice and stir well for a minute.
  5. Add 2 tablespoon of Chinese white wine or any dry wine is fine. Stir again for a few seconds and cook for about 3 minutes.
  6. When the rice is cooked through, add light soy sauce, salt, pepper and sesame oil. Stir again for a few seconds, return the eggs into the pan and garnish with spring onions. Serve and enjoy!

Notes

You can also add prawns, chicken or pork by cooking the meat after you have cooked the egg, set aside and add the meat at the end.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 351Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 140mgSodium: 134mgCarbohydrates: 50gFiber: 1gSugar: 2gProtein: 10g

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Egg Fried Rice Recipe
Egg Fried Rice Recipe
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British/Filipina now living in Valencia, Spain. Mum, wife, designer and illustrator. I am also the author of Ohla Living where I share my lifestyle, travel, recipes and creative ideas.

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