on Feb 26, 2020, Updated Aug 10, 2022 Here you go fried rice lovers, this is literally the first thing we add to the cart when we order chinese takeout at home! It’s always egg fried rice with a side of some chicken and vegetables. Love Fried Rice? Also try my Veg Fried Rice, Thai Pineapple Fried Rice, Burnt Garlic Mushroom Fried Rice and Schezwan Fried Rice And I’ve been wanting to nail it for a while. And like with a lot of chinese recipes on this site, I need to get it just right. I need it to taste exactly like egg fried rice from my chinese restaurant. I’ve done it before – with chilli chicken, chinese chicken salad, hot and sour soup and crispy fried noodles. And I’ve done it again with this recipe! Egg fried rice is the best way to use day old leftover rice. You can add any bits and bobs of veggies lying around in your fridge, a few sauces, 2-3 eggs and you’ve got yourself a seriously delicious dish!
Special Tips for making Egg Fried Rice
Rice This is probably the most important thing to remember while making any fried rice recipe. Never use freshly cooked rice. Fresh rice will leave your egg fried rice gluggy and sticky. It’s best to use day-old leftover rice that’s been in the fridge overnight. The fridge will take away some of the moisture from the rice, leaving you with grains that are drier and separate. If you don’t have leftover rice and want to mimic that texture, cook rice, spread it out on a baking tray and then refrigerate it for at least half an hour. Oh and one more thing – the rice has to be al dente. This means that it should still have a bite. Overcooked rice or soft mushy rice is a big big no for any type of fried rice! Wok I can’t stress it enough. For great tasting Chinese food, a wok or a wide kadhai is so important. It helps spread out the heat. A good quality wok made of carbon steel or triple layer stainless steel will retain heat and the wide shape helped stir fry really well. A seasoned wok will also add flavour and smokiness to Chinese food which will give you the same taste as takeout. If you don’t have either of these, try getting your hands on a large frying pan. Make sure you have enough room to toss and stir. If you use a small vessel, you are guaranteed to spill while making it. Sauces You’ll notice that we are using sauces sparingly. This fried rice recipe is not going to be deep brown in colour, or taste full of soy sauce. The proportions of sauces are just right to add enough flavour but still keep it tasting fresh, crunchy and healthy. Variations You can use this base recipe to do variations. You can turn this into prawn fried rice or chicken fried rice easily or just remove the egg and keep it vegetarian. Add cooked prawns or chicken when you add the veggies. Increase the sauces slightly and build this to your taste. While this recipe already has it’s fair share of vegetables, you can still add on different veggies like bell peppers, onions, sweet corn etc. Add them in when you saute the other vegetables mentioned in the recipe. When it comes to chicken, you can use small chunks boneless chicken thigh or chicken breast and add it right after sautéing ginger and garlic in the recipe below. You can even add prawns to this recipe – simply add it when you add your carrots, green beans and bell peppers. Chicken needs time to cook and needs to be added right at the beginning. Prawns, on the other hand, need very little time to cook – like no more than 2-3 minutes. You can even use leftover cooked chicken, just cut it up into small pieces and add it while adding in your rice! And that’s it! If you follow these super simple tricks, you’ll always have amazing restaurant style fried rice at home in less than 20 minutes!
More Chinese Takeout Style Recipes
Chinese Hot and Sour SoupEasy Chinese Chilli ChickenCrunchy Chinese Chicken SaladCrispy Fried NoodlesCrispy Honey Chilli PotatoesTofu Broccoli Stir FrySchezwan Fried RiceShrimp Chow MeinBurnt Garlic Mushroom Fried Rice
Watch how to make Egg Fried Rice Recipe Video
