Chinese Egg Fried Rice
Classic wok-fried rice: separate grains, tender egg, green onion and soy sauce. Ready in 10 minutes over high heat.
Fried rice is one of the staples of Chinese cooking and the best way to use up yesterday's rice. The secret is high heat and the right rice: cold, dried-out grains stay separate and dance beautifully in the wok. This is a base recipe that is easy to extend with chicken, shrimp or vegetables.
🧺 Ingredients
🍽 3 servings👩🍳 Method
- 1
Prep
Break up the cold rice with your hands to separate clumps. Slice the green onion, keeping white and green parts apart, mince the garlic.
- 2
Egg
Heat the wok with a spoon of oil, pour in the beaten eggs and stir quickly until just set, then set aside on a plate.
- 3
Aromatics
Add more oil, fry the garlic and white part of the onion 30 seconds until fragrant, toss in the peas.
- 4
Rice
Add the rice, raise the heat to maximum and stir-fry, tossing constantly, for 3–4 minutes until the grains are separate.
- 5
Sauce
Return the egg, pour the soy sauce around the edge of the wok, add salt and white pepper, toss together.
- 6
Finish
Take off the heat, drizzle with sesame oil and scatter the green part of the onion. Serve at once.
💡 Tips
- 💡
Get the wok really hot, almost smoking, before adding oil — this is the key to fluffy rice.
- 💡
Do not salt early: soy sauce is already salty, adjust salt at the very end.
- 💡
Cook in small batches — an overcrowded wok cools down and the rice steams.
🔄 Swaps & variations
- 🔄
Yangzhou fried rice: add shrimp, ham and more peas.
- 🔄
Spicy version: stir a spoon of chili paste or sriracha in with the rice.
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❓ Frequently asked questions
Why does fried rice need day-old rice?
Cold, dried-out rice loses excess moisture, so the grains stay separate and fry well. Fresh hot rice turns to mush.
Can I make it without a wok?
Yes, a large frying pan works. The key is high heat and not overcrowding it, so the rice fries rather than steams.
How can I add to the basic fried rice?
Chicken pieces, shrimp, ham or more vegetables all work well — add them before the rice.
Why pour the soy sauce around the edge of the wok?
On the hot sides the sauce instantly caramelizes and gives the signature "wok breath" aroma rather than just saltiness.
