Easy Egg Fried Rice Recipe — Chinese Takeaway at Home
Better-than-takeaway egg fried rice with wok hei — fluffy rice, scrambled egg, spring onions and soy sauce cooked over maximum heat. This 15-minute egg fried rice recipe is the perfect quick meal and the best way to use leftover rice.
About This Recipe
Good egg fried rice requires three things: leftover cold rice (freshly cooked rice is too wet), maximum heat, and speed. The grains should be separate and slightly charred from the wok — not clumped together in a damp mass. Day-old rice is essential because the surface starch has dried out, allowing the grains to separate and fry rather than steam.
Ingredients
Serves 2
- 300 gcooked jasmine rice(cold, ideally day-old)
- 3large eggs(beaten)
- 3spring onions(sliced, whites and greens separated)
- 2 clovesgarlic(minced)
- 2 tbspsoy sauce
- 1 tspsesame oil
- 2 tbspvegetable oil
- 0.5 tspwhite pepper
Instructions
- 1
Heat the wok
Heat your wok or largest frying pan over maximum heat until smoking. This is non-negotiable.
Wok hei (the smoky, slightly charred flavour of great fried rice) only develops at very high heat.
- 2
Scramble the eggs
Add 1 tbsp oil and swirl. Add beaten eggs and scramble quickly, breaking into large pieces. Remove to a bowl before fully cooked.
- 3
Fry the rice
Add remaining oil to the smoking wok. Add garlic and spring onion whites for 30 seconds. Add cold rice, pressing against the hot surface. Stir and toss constantly for 3–4 minutes until every grain is hot and starting to crisp.
- 4
Season and finish
Return eggs, add soy sauce around the rim of the wok (not directly on the rice — the edges caramelise). Toss everything together. Add white pepper and sesame oil. Garnish with spring onion greens.
Pro Tips
- →
Day-old cold rice is essential — fresh rice has too much moisture and clumps.
- →
Pour soy sauce around the rim of the wok, not directly on the rice, so it caramelises on the hot metal before mixing in.
- →
The wok must be screaming hot. A lightly warm pan produces steamed rice, not fried rice.
Variations
- •
Special fried rice: add 100g cooked prawns, ham or chicken.
- •
Vegetable fried rice: add frozen peas, corn, and diced carrot — stir-fry before the rice.
Storage
Best eaten immediately. Leftover fried rice keeps refrigerated for 2 days. Reheat in a very hot wok with a splash of water.
History & Origin
Egg fried rice (蛋炒饭, dàn chǎo fàn) is one of China's most ancient and widespread dishes, documented as far back as the Sui Dynasty (589–618 AD). Historically it was a clever way to use leftover cooked rice — frying it in a hot wok with available ingredients. It became the signature dish of Chinese takeaways worldwide.
Frequently Asked Questions
Why is restaurant fried rice better than homemade?
Restaurant woks produce 10–15x more heat than home burners, creating true wok hei. At home, use maximum heat, cook in small batches, and don't crowd the pan.
Can I use fresh rice for fried rice?
Fresh rice is too moist and results in clumpy, steamed rice. Day-old cold rice has dried-out surface starch that allows grains to separate and fry properly.
What type of rice is best for fried rice?
Jasmine rice (long-grain) is most common in Chinese restaurants. Short-grain Japanese rice also works well. Basmati works but has a slightly different texture.
Is egg fried rice healthy?
Egg fried rice is a balanced meal — carbohydrates from rice, protein from eggs. Using less oil (1 tbsp per person) and adding vegetables makes it more nutritious.
Nutrition Facts
Per serving (350g) · 2 servings total
Time Summary
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