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Easy Chinese Egg Fried Rice

Uncover a fast and flavourful recipe for restaurant-style egg fried rice! Learn the essential tip to ensure your rice stays light and fluffy and not sticky. This recipe is perfect for a delicious homemade Chinese fakeaway.

homemade egg fried rice in a grey bowl

Expert Tip

Opt for cooked cold rice over warm rice. As the rice cools, it dries slightly, preventing the fried rice from becoming sticky. Additionally, cooled and dried rice absorbs more flavour, enhancing the overall dish.

The best time to cook rice is in the morning. This gives it enough time to cool. Alternatively, make a large batch days before, leave to cool and freeze. Let it defrost overnight in the refrigerator so it’s ready for the next day!

Ingredients

  • 1 Onion (finely chopped)
  • 2 Eggs (Beaten)
  • 1 Cup Long Grain Rice (white or brown) (Boiled with 2 cups of water, and left to cool)
  • 2 small Garlic Cloves (minced)
  • 2 tbsp Vegetable Oil
  • 1 tbsp Sesame Oil
  • 2 tbsp Dark Soy Sauce (or Tamari Sauce)
  • ½ tsp Salt
  • 1 tbsp Lemon Juice
  • Spring Onions (to decorate (optional))

How to make egg fried rice like the Chinese takeaway

  • Add the vegetable oil to a wok or frying pan and fry the onions on medium heat until soft and translucent. Add the garlic and cook for 1 minute.
  • Turn up the heat. Add in the rice, stir through and add the sesame oil. Add more if needed. Keep mixing until the rice is hot. Push the rice to one side and add the egg and the soy sauce. Let it cook BEFORE stirring through the rice.
  • Add the salt, stir through, then add the lemon juice. Serve with some spring onions.

Serving Suggestions

Egg-fried rice pairs well with a variety of dishes, such as sweet and sour chicken, stir-fried vegetables, sesame chicken, or crispy tofu.

Additionally, it complements classic Chinese appetizers like spring rolls, Chinese spice pork kebabs or wonton soup.

For a complete meal, consider adding a side of steamed edamame or a refreshing cucumber salad.

homemade egg fried rice in a grey bowl

Easy Chinese Egg Fried Rice

Rachel
A speedy recipe for restaurant-style egg fried rice bursting with flavour! Perfect for a delightful homemade Chinese fakeaway experience!
No ratings yet – be the first to rate and comment on this recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dinner, Side Dish
Cuisine Chinese
Servings 3 – 4
Calories 412 kcal

Equipment

Ingredients
  

  • 1 Onion (finely chopped)
  • 2 Eggs (Beaten)
  • 1 Cup Long Grain Rice (white or brown) (Boiled with 2 cups of water, and left to cool)
  • 2 sml Garlic Cloves (minced)
  • 2 tbsp Vegetable Oil
  • 1 tbsp Sesame Oil
  • 2 tbsp Dark Soy Sauce (or Tamari Sauce)
  • ½ tsp Salt
  • 1 tbsp Lemon Juice
  • Spring Onions (to decorate (optional))

Instructions
 

  • Add the vegetable oil to a wok or frying pan and fry the onions on medium heat until soft and translucent. Add the garlic and cook for 1 minute.
  • Turn up the heat. Add in the rice, stir through and add the sesame oil. Add more if needed. Keep mixing until the rice is hot. Push the rice to one side and add the egg and the soy sauce. Let it cook BEFORE stirring through the rice.
  • Add the salt, stir through then add the lemon juice. Serve with some spring onions.
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Notes

Expert Tip

Opt for cooked cold rice over warm rice. As the rice cools, it dries slightly, preventing the fried rice from becoming sticky. Additionally, cooled and dried rice absorbs more flavour, enhancing the overall dish.
The best time to cook rice is in the morning. This gives it enough time to cool. Alternatively, make a large batch days before, leave to cool and freeze. Let it defrost overnight in the refrigerator so it’s ready for the next day!
HOW MUCH RICE TO WATER?
One cup/mug of rice to two cups/mugs of water is enough for two to three people. I usually double the amount, as I’d rather have too much than too little.

Nutrition

Calories: 412kcalCarbohydrates: 54gProtein: 10gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 109mgSodium: 1104mgPotassium: 198mgFiber: 2gSugar: 2gVitamin A: 159IUVitamin C: 5mgCalcium: 46mgIron: 1mg
Keyword free range eggs
Tried this recipe?Let us know how it was! or tag @rachelsrecipepantry on Instagram and hashtag #rachelsrecipepantry Thank you!!

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