Egg Fried Rice
Ingredients
- 2 tbsp vegetable oil
- 1 onion
peeled and diced
- 2 cloves garlic
peeled and minced
- 800 g boiled and cooled long-grain rice dried rice that has been boiled in water))
4 cups
- 1/2 tbsp sesame oil
- 2 eggs
- 2 tbsp dark soy sauce
- 1/4 tsp salt
- 1/4 tsp garlic salt
- 1 tbsp lemon juice)
(fresh or bottled is fine
- 1/2 bunch of spring onions/scallions
chopped
Directions
- 1
Add 1 tbsp of the oil in a large wok. Add the onion and cook, stirring regularly on a medium heat for 5 minutes until the onion starts to turn soft and translucent.
- 2
Add in the remaining vegetable oil and the minced garlic. Cook for a further 30 seconds, stirring regularly.
- 3
Add the rice and turn up the heat to high. Then drizzle over the sesame oil.
- 4
Use a spatula to toss everything together and to ensure the rice doesn't stick to the bottom of the pan. Keep moving the rice around so that it's all getting reheated.
- 5
Once the rice is hot (this will take about 5 minutes), push the rice over to the side of the pan and crack the two eggs in the space. Add a little splash (about 1/4 tbsp) of the soy sauce to the eggs.
- 6
Making sure the part of the wok with the eggs in is over the heat, fry the eggs, giving a mix with the spatula until the egg starts to cook and looks scrambled, but is still a little runny.
- 7
Now mix the egg into the rice.
- 8
Pour in the remaining soy sauce (about 1 3/4 tbsp), sprinkle on the salt, and garlic salt and mix it all together.
- 9
Add the lemon juice, stir and taste. Add a little more lemon juice if required.
- 10
Divide between 4 bowls. Top with spring onions (scallions).
- 11
Serve with your favourite Chinese dish. I love to serve it with Crispy Sesame Chicken or Sweet and Sour Chicken or Sticky Pork Belly.
Egg Fried Rice
Similar Recipes
Ratings & Reviews
Based on 26 ratings
Rating Breakdown
About this Recipe
Craving that irresistible takeaway-style egg fried rice but want to make it fresh at home? This quick recipe delivers loads of flavor, making it the perfect centerpiece for your next homemade Chinese fakeaway night. You'll love how easily it comes together, creating a dish that truly rivals your favorite restaurant. The secret to its incredible taste lies in a harmonious blend of simple ingredients, from savory dark soy sauce to aromatic sesame oil and fresh lemon juice. Using pre-boiled and cooled long-grain rice is crucial, ensuring individual, fluffy grains that absorb flavor without becoming clumpy, just like your favorite takeout. Get ready for a classic takeaway experience, perfected in your own kitchen. You'll enjoy beautifully separated long-grain rice, infused with a deep, savory umami flavor from the dark soy sauce, balanced by the aromatic notes of fresh garlic and onion. The tender scrambled egg ribbons throughout provide a lovely texture, while the hint of fresh lemon juice adds a surprising brightness that elevates the entire dish. This isn't just fried rice; it's a comforting, flavor-packed bowl that satisfies those cravings for authentic, quick Chinese cuisine. This egg fried rice recipe is wonderfully adaptable. You can easily adjust the intensity of the garlic by using more or less of the fresh minced garlic and garlic salt according to your taste. While the recipe specifies lemon juice, feel free to use either fresh or bottled—both work well to provide that bright, acidic lift. If you're looking for an extra layer of richness, a slight increase in sesame oil can deepen the nutty notes. This flavorful egg fried rice is an ideal foundation or side dish for any homemade Chinese fakeaway feast. Serve it alongside your favorite stir-fries or spring rolls for a complete and utterly satisfying meal that rivals any restaurant.