The essential Chinese fried rice — day-old jasmine rice stir-fried with eggs, spring onions, and a simple soy seasoning over extreme heat for proper wok hei.
Egg fried rice (蛋炒饭) is the foundation of Chinese cooking confidence — simple enough to make daily but technically demanding enough that most restaurant versions genuinely outperform home attempts. The secret is threefold: use cold day-old rice (fresh rice is too wet and clumps), cook over the highest heat your stove can produce, and work fast. The wok hei — the smoky, slightly charred flavour from the searing heat — is what separates great fried rice from mediocre.
Serves 2
Break up the cold rice with your fingers to separate any clumps. Cold, separated grains are essential.
If you don't have day-old rice, spread freshly cooked rice on a tray and refrigerate uncovered for 2 hours minimum.
Heat wok over maximum heat until smoking. Add 1 tbsp oil. Pour in eggs and scramble until just set but still slightly wet. Remove and set aside.
Add remaining oil. Add spring onion whites and garlic. Stir-fry 30 seconds until fragrant.
Add rice. Press flat with spatula. Leave 30 seconds to form a crust. Toss. Repeat 4–5 times until rice is hot throughout and individual grains are lightly coated in oil.
Drizzle soy sauce around the edge of the wok (not over the rice — it hits the hot metal and flash-evaporates, seasoning more evenly). Add sesame oil and white pepper. Toss well.
Return scrambled eggs to the wok. Add spring onion greens. Toss once. Serve immediately.
High heat is non-negotiable. If your stove can't achieve sufficient heat, cook in two separate batches rather than one large one.
Drizzle soy sauce on the edge of the wok rather than directly over rice for better flavour distribution.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Add diced ham, frozen peas, or leftover roast chicken
Use oyster sauce instead of soy for a richer, slightly sweeter flavour
Yangzhou fried rice: add prawns, char siu, and vegetables for the restaurant classic
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Best eaten immediately. Cold fried rice can be re-fried — essentially making twice-fried rice, which is fine.
Fried rice originated in China as a way to use leftover cooked rice and has become one of the most universally eaten dishes in the world. Yangzhou fried rice, from Jiangsu province, is one of the most recognised Chinese dishes internationally.
Freshly cooked rice has high moisture content and will steam in the wok, making the fried rice wet and clumpy. Refrigerated day-old rice has dried out sufficiently to fry properly, with individual grains separating easily.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving · 2 servings total
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