This simple Chinese Egg Fried Rice is a staple in my cooking rotation. It’s hassle-free and adapts effortlessly to any vegetables or leftovers you happen to have available!
Chinese Egg Fried Rice stands out as a top pick on the menu of any Chinese eatery or for takeout. This stir-fried rice dish features scrambled eggs seasoned with soy sauce, sesame oil, and garnished with green onions for some freshness.
It’s perfect for family meals and a speedy solution for those busy weeknights, either as a star dish or a tasty side!
I’ve made a couple rice dishes already on my blog since my family always happens to have leftover rice stocked in the fridge. These are my absolute go-to’s whenever I want to use up all of those leftovers:
- Sinangag (Filipino Garlic Fried Rice)
- Kimchi Fried Rice
- Golden Fried Rice
Day-old Rice?
Recipes for fried rice often call for “day-old rice,” signifying rice that’s not freshly cooked, hot, and sticky. The secret is in having slightly dried-out, cold rice; this allows the grains to separate effortlessly during cooking, resulting in a delightfully crisp texture.
Freshly cooked rice tends to turn mushy and clump together when transformed into fried rice due to its excess moisture when it’s fresh from the cooker.
If you don’t have day-old rice, it’s not the end of the world. If you only have freshly cooked rice, you can spread the rice over a plate or tray and pop it in the fridge for a couple minutes to draw out its moisture while you’re prepping the rest of your ingredients.
Cooking tips (to replicate restaurant-worthy fried rice!)
Use a Wok
The magic of fried rice comes alive when it sizzles in a preheated wok. The collision of oil with intense heat produces what Chinese cuisine calls “wok hei” or the “breath of wok,” infusing the rice with a smoky essence. This is what Chinese restaurants achieve that gives their food that little extra depth of flavor that can’t be replicated as easily at home.
For the best results, I recommend cooking with a carbon steel or aluminum wok. There are TONS of brands out there, but a standard brand I could recommend is this traditional craft wok.
If you don’t have a wok, a large skillet or cast iron pan can do the trick to achieve similar results.
Sprinkle a Touch of MSG or Chicken Bouillon
MSG and/or chicken powder/bouillon are staples in Asian cuisine in order to add that extra boost of savoriness and umami flavor to dishes.
If you’ve never added any of these to your fried rice, now’s the time. It really does make a small difference that sets it apart from restaurant-style fried rice and homemade versions.
Instructions for Chinese Egg Fried Rice
In a wok or pan, heat 2 tbsp of oil over medium-high heat. Briefly saute the white parts of the scallions until fragrant for about 1 minute (be careful not to burn the scallions).
Add in the eggs. Let the eggs cook until just set, then scramble gently.
Add in the rice and mixed vegetables. Toss gently and break up any large clumps of rice.
Season the rice with soy sauce, oyster sauce, sugar, chicken bouillon, and white pepper. Continue stir-frying until the rice turns into a light-brown color and all the seasoning has evenly coated the grains. Optionally season with more salt to taste.
Serve warm. Top with the green parts of the scallions. Enjoy!
Looking for more classic takeout meals? Here’s a couple recipes from the viral series:
- Orange Chicken
- Beijing Beef
- Sesame Chicken
- Crab Rangoon
Chinese Egg Fried Rice
5.0 from 4 votes
Recipe by IanCourse: Main, SidesCuisine: Chinese
This simple Chinese egg fried rice is a staple in my cooking rotation. It’s hassle-free and adapts effortlessly to any vegetables or leftovers you happen to have available!
Cook Mode
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Ingredients
2 tbsp oil
2 scallion stalks, chopped (white and green parts separated)
4 eggs
*3 cups cooked, day-old rice
1/3 cup frozen mixed vegetables
- Fried Rice Seasoning
2 tbsp soy sauce
1 tbsp oyster sauce
1/2 tsp sugar
1/2 tsp chicken bouillon
1/8 tsp white pepper
Directions
- In a wok or pan, heat 2 tbsp of oil over medium-high heat. Briefly saute the white parts of the scallions until fragrant for about 1 minute (be careful not to burn the scallions).
- Add in the eggs. Let the eggs cook until just set, then scramble gently.
- Add in the rice and mixed vegetables. Toss gently and break up any large clumps of rice.
- Season the rice with soy sauce, oyster sauce, sugar, chicken bouillon, and white pepper. Continue stir-frying until the rice turns into a light-brown color and all the seasoning has evenly coated the grains.
*Optionally season with more salt to taste.
- Serve warm. Top with the green parts of the scallions. Enjoy!
Equipment
- Carbon Steel Wok
Notes
- *Day-old rice provides an optimal texture for fried rice, but if you only have freshly-cooked rice, you can use that as well. To emulate a similar texture and draw out excess moisture, you can spread the fresh rice over a plate or tray and keep it in the fridge for a couple minutes until slightly dry.
- *Feel free to season with additional MSG as well. I’ve found a touch of extra MSG really helps to boost the umami and savory flavors of this fried rice dish!
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Ian
My name's Ian, a Filipino-Canadian homecook, content creator, and massive foodie. Here I share a collection of my favorite Filipino and Asian recipes! Connect with me on my socials or subscribe to our email list!
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