A Glug of Oil

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How to Make Egg Fried Rice

Egg fried rice - perfect for any Chinese meal or, of course, whatever you fancy.

Egg Fried Rice

Perfect served with my Chinese Chicken Curry.

Egg Fried Rice

Yield: 2-4

Egg Fried Rice

This recipe makes 2 large-sized portions although it is enough for 4 depending on what else you are serving it with.


2 Cups of Rice – cooked in salted water and cooled *See my post on storing cooked rice
a couple of glugs of  Vegetable Oil
2 Eggs - lightly beaten
2 Teaspoons Soy Sauce
2 Teaspoons Sweet Soy Sauce (Ketjap Manis - sold in Tesco)
a pinch of White Pepper


Get your wok out, heat it up and add about a tablespoon of vegetable oil. 

Fry the beaten eggs just for a few seconds - you don't want it cooked too much at this stage. Remove the egg, break into pieces and set aside.

Now using the same wok - no need to wash it. Add another glug of vegetable oil and heat.
Add in the cooked (cold) rice and give it a good a stir.  

Now add the soy sauce, Ketjap Manis (sweet soy) white pepper and continue to fry and stir the rice for a couple of minutes.

When the rice is piping hot, return the egg to the wok.  As the egg was almost cooked, it will only take a few seconds and serve immediately. 
Created using The Recipes Generator


  1. That looks sooooooo delicious Jan!! Perfect with that curry and yes, you are right. we MUST get together soon! xxoo

  2. Another tasty dish Jan...I have never tried making this myself, it's time I did now I have seen this! Have a good weekend. Lucie x

  3. I know it is more fattening this way, bit it is just so good with the egg in it. what the heck!

  4. in france we add snow peas, ham and they call this a cantonese rice !! Pierre de Paris

  5. Can you believe it, I had my first ever egg fried rice recently. And it was home-made too. I rather enjoyed it. Certainly worth making at home!


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