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Egg Fried Rice

This easy Egg Fried Rice is a quick, flavourful, and satisfying dishthat makes the perfect lunch, dinner, or side dish
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: Chinese
Ingredients Method Notes

Ingredients
  

  • 600 g cooked and chilled long-grain rice preferably day-old
  • 3 large eggs
  • 2 tablespoons vegetable oil
  • 1 small onion finely diced
  • 2 cloves garlic finely minced
  • 1 small carrot finely diced
  • 100 g frozen peas
  • 3 spring onions sliced
  • 3 tablespoons light soy sauce
  • 1 teaspoon toasted sesame oil
  • ½ teaspoon white pepper
  • Salt to taste
  • 1 tablespoon oyster sauce optional
  • 1 tablespoon chopped fresh coriander optional, for garnish

Method
 

  1. Prepare the ingredients: Make sure all ingredients are chopped and ready before you start cooking, as fried rice comes together quickly.
  2. Beat the eggs: Crack the eggs into a small bowl and whisk lightly with a pinch of salt.
  3. Cook the eggs: Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium-high heat. Pour in the beaten eggs and cook, stirring gently, until just scrambled. Transfer the eggs to a plate and set aside.
  4. Stir-fry the vegetables: Add the remaining vegetable oil to the wok. Add the diced onion and carrot and stir-fry for 2–3 minutes until slightly softened. Add the garlic and frozen peas and cook for another minute.
  5. Add the rice: Increase the heat to high and add the chilled cooked rice. Use a wooden spoon or spatula to break up any clumps. Stir-fry for 3–4 minutes until the rice is heated through and lightly toasted.
  6. Season the rice: Add the soy sauce, oyster sauce if using, sesame oil, and white pepper. Toss everything together until the rice is evenly coated.
  7. Add the eggs: Return the scrambled eggs to the wok and stir-fry for another 1–2 minutes, breaking the eggs into smaller pieces as you mix.
  8. Finish the dish: Stir through the sliced spring onions and taste. Add a little extra soy sauce or salt if needed.
  9. Serve: Garnish with fresh coriander if desired and serve immediately while hot.

Notes

Chef’s Tips
  • Use cold rice: Day-old rice that has been chilled in the fridge gives the best texture. Freshly cooked rice can become sticky and mushy.
  • Don't overcrowd the pan: Cook in batches if necessary. A crowded wok can steam the rice instead of frying it.
  • Keep the heat high: High heat helps create that delicious smoky, lightly toasted flavour associated with restaurant-style fried rice.
  • Prep everything first: Have all ingredients measured and ready before turning on the heat, as the cooking process is very fast.
  • Customise your vegetables: Add sweetcorn, diced peppers, mushrooms, bean sprouts, or finely shredded cabbage.
  • Add protein: For a heartier meal, stir in cooked chicken, prawns, tofu, or shredded leftover roast meat.
  • Adjust the seasoning: Soy sauce can vary in saltiness, so taste before adding extra salt.
  • For extra flavour: Add a small amount of freshly grated ginger, chilli oil, or a pinch of Chinese five-spice for a delicious twist.