Chinese Fried Rice Recipe
Chinese Fried Rice is the ultimate fast dinner: cold rice, hot wok, and a flurry of egg, spring onions and soy. Done right, every grain stays separate and lightly smoky.
- Prep time
- 15 mins
- Cook time
- 15 mins
- Total time
- 30 mins
- Servings
- 4 servings
- Calories
- 480
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Ingredients
- 400 g cold cooked rice (day-old is best)
- 2 eggs, beaten
- 100 g mixed vegetables (peas, carrots, sweetcorn)
- 3 spring onions, sliced
- 2 garlic cloves, minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tsp sesame oil
- 2 tbsp vegetable oil
- Salt and white pepper
Instructions
- Heat the oil in a wok until smoking, scramble the eggs quickly and remove to a plate.
- Stir-fry the garlic and vegetables for 2 minutes, then add the rice, breaking up clumps with the spatula.
- Fry on high heat for 3-4 minutes until the rice is hot and lightly toasted.
- Return the egg, add soy sauce, oyster sauce and sesame oil, and toss everything together.
- Fold in the spring onions, season and serve at once.
- Plate Chinese Fried Rice nicely, garnish as you like, and serve fresh.
Pro tips
- Day-old rice fries far better than fresh, sticky rice.
- A very hot wok is the secret to smoky, separate grains.
- Cook in batches if your wok is small so the rice fries, not steams.
Frequently asked questions
Can I add chicken or prawns?
Yes, stir-fry 150 g diced chicken or prawns first, remove, and add back with the egg.
Why is my fried rice soggy?
Fresh warm rice and a crowded, cool wok cause sogginess; use cold rice and high heat.
Is oyster sauce necessary?
No, it adds depth, but soy sauce alone still gives a great result.
