Egg Fried Rice

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Egg Fried Rice
Synonymous with the Chinese takeaway, is the portion of egg fried rice. Here is the authentic Chinese recipe for this infamous dish.
Course side
Cuisine Chinese
Prep Time 10 M
Cook Time 10 M
Passive Time 20 M
Servings
serving
Ingredients
Course side
Cuisine Chinese
Prep Time 10 M
Cook Time 10 M
Passive Time 20 M
Servings
serving
Ingredients
Instructions
  1. To make egg fried rice, start by cooking the rice, the usual way in some water. I often use rice that was leftover from the day before. Drain the cooked rice and keep on the side.
  2. Now break the eggs into a frying pan and mix them as they cook to make something like an omelette.
  3. While that's cooking, cut the spring onion finely. Add that to the eggs.
  4. Now put the rice in and mix it into the egg.
  5. Add some soy sauce. Different brands of sauce have different flavours so you'll need to experiment to find just how much to use but two tablespoons would be a good start.
  6. Mix and combine the rice with the sauce but don't be too aggressive or your mush up the rice.
  7. Lastly, add in the meat and chicken granules. I often use just whatever meat was leftover from the night before. If you don't have chicken stock granules, you can use half a chicken stock cube.
Recipe Notes

If you want more flavour in the rice, cook it in chicken stock rather than plain water. Use peanut oil for frying this dish to get an authentic taste.

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