Egg Fried Rice

Mauricia's Recipes
by Mauricia's Recipes
4 Servings
30 min

Another family favourite recipe! It’s quick to make and absolutely satisfying to eat. This recipe is a great way to reinvent and add loads of flavour to any leftover rice. The subtle hint of sesame oil, and those little flecks of scrambled egg nestled between the rice add layer upon layer of flavour.

This dish comes together in no time at all, so it’s important to prep all your ingredients before cooking. It’s also a great recipe to use as a base and then supplement with other ingredients, like leftover veggies and protein like chicken and prawns, to create a delicious meal. Any leftovers can easily be reheated the next day for lunch.

Garnish with finely sliced spring onions and serve with Chicken Chop Suey.

Egg Fried Rice

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Make this tasty dish with this highly recommended basmati rice and peanut oil that Amazon reviewers swear by!

Egg Fried Rice
Egg Fried Rice
Recipe details
  • 4  Servings
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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  • 30ml (2 tablespoons) light soy sauce
  • 15ml (1 tablespoon) oyster sauce
  • 15ml (1 tablespoon) Shaoxing wine (optional)
  • 15ml (1 tablespoon) sesame oil
Fried Rice
  • 45ml (3 tablespoons) peanut oil
  • 30ml (2 tablespoons) garlic, minced
  • 1 medium onion, finely diced
  • 750ml (3 cups) basmati rice, cooked
  • 4 eggs, whisked
  • 125ml (½ cup) spring onions, finely sliced

Start by mixing all the ingredients for the sauce in a small mixing bowl until well combined, then set it aside.
Heat a wok over high heat and add 30ml (2 tablespoons) of the peanut oil.
Add the onion and stir-fry for 2 minutes until golden brown, then add the garlic and stir-fry for 1 minute.
Now add the rice and sauce, and stir-fry for 2 minutes, coating the rice with the sauce.
Move the rice to the sides of the wok and add the remaining peanut oil to the cleared space in the centre.
Then pour in the egg and scramble until cooked through.
Add the spring onions before stirring the egg and spring onion mixture into the rice.
Turn off the heat and drizzle with a dash of extra sesame oil.
Serve immediately.
  • If you don’t have a wok, use a cast-iron skillet or non-stick frying pan.
  • Substitute the peanut oil with cooking oil.
  • You can add veggies if you like, but when I serve it with Chop Suey, I prefer not to. 
  • Use dry sherry instead of the Shaoxing wine; if both are unavailable or not part of your dietary requirements, simply leave it out.
Mauricia's Recipes
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