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Egg Fried Rice

  • Author: Michelle Minnaar
  • Total Time: 20 minutes
  • Yield: 4 portions 1x
  • Diet: Vegetarian


Come and master this Egg Fried Rice. You only need a handful of ingredients which are inexpensive, making this a great weekly meal. Enjoy!


Units Scale
  • 2 tbsp vegetable oil
  • 4 spring onions, finely chopped (reserve some for garnish)
  • 4 eggs, lightly beaten
  • 1 tbsp garlic, finely minced
  • 4 cups day-old, cooked long-grain white rice
  • 2 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 2 tsp toasted sesame oil
  • 1/4 tsp white pepper
  • salt to taste


  1. Heat 1 tbsp of vegetable oil in a large wok or frying pan over medium-high heat. Add about three-quarters of the chopped spring onions (reserving the rest for garnish) and stir-fry for about a minute until fragrant.
  2. Pour in the beaten eggs over the spring onions. Gently scramble them, making sure they're slightly runny.
  3. Add the minced garlic to the egg and onion mixture, stirring briefly.
  4. Stir in the day-old rice, breaking it up with your spatula. Mix thoroughly with the egg, garlic, and spring onions.
  5. Add the light soy sauce, oyster sauce, a pinch of salt, and white pepper. Stir everything together and cook for 2-3 minutes, until the rice is well-separated and turns slightly golden.
  6. Drizzle in the sesame oil and combine everything evenly. Cook for another minute to ensure all flavors are well incorporated.
  7. Remove from heat. Garnish with the remaining chopped spring onions.
  8. Serve hot as a flavorful and aromatic side dish.


  • High Heat Cooking: Authentic fried rice is cooked quickly on high heat. This helps get the 'wok hei' or the slightly smoky 'breath of the wok.' If you’re using a non-stick pan, be cautious not to overheat the pan to avoid damaging the non-stick coating.
  • Prep Everything Beforehand: Have all your ingredients chopped, measured, and ready. Once you start cooking, the process is swift, so there’s no time to chop or measure in between.
  • Cook Eggs Separately: Scramble the eggs first and then set them aside to add back into the rice later. This prevents them from overcooking and keeps their texture distinct from the rice.
  • Don’t Overcrowd the Pan: If you’re making a large batch, it might be better to cook in batches. Overcrowding the pan can lead to steaming rather than frying, making the rice soggy.
  • Stir Fry Ingredients Separately: This ensures each ingredient is cooked properly. For instance, aromatics like garlic and spring onions should be stir-fried first to release their flavors before adding other ingredients.
  • Seasoning: Be careful with sauces like soy sauce or oyster sauce. It's easy to overdo it, and the rice can become too salty or soggy. Add gradually and taste as you go.
  • Use a Wok If Available: A wok is ideal for stir-frying as its shape allows for easy tossing and even heat distribution. However, a large, deep frying pan can also work.
  • Avoid Constant Stirring: Give the rice time to sit and fry in the pan before stirring. This helps get some crispy bits and prevents the rice from breaking down.
  • Adjust Heat as Needed: If you notice the pan smoking excessively or ingredients starting to burn, reduce the heat. Conversely, if the rice isn't sizzling as it hits the pan, increase the heat
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Side Dish
  • Method: Stir Fry
  • Cuisine: Chinese

Keywords: egg fried rice, egg fried rice recipe, how to make egg fried rice