Traditional Chinese Egg Fried Rice

Egg fried rice is one of those dishes you try to get right at home – but it never turns out quite the way you want it. This quick recipe shows you how. Ideal with curry, chicken in black bean sauce, anything Asian styled. You could also just add a simple curry sauce to make this a lovely, filling, vegetarian meal. Try beef, chicken, pork, prawns – try anything, just experiment and enjoy experimenting!

This is a simple egg recipe which you can cook at home.


  • 1 white onion
  • 3 or 4 salad onions
  • Piece of ginger roughly the size of your thumb
  • 2 garlic gloves
  • Black pepper
  • 300g COOKED rice (preferably basmati)
  • 2 beaten eggs

For the sauce

  • Chicken stock (3tbsp)
  • Rice wine (2tbsp) if you can get it, or white wine vinegar is fine
  • Oyster sauce, or fish sauce (3tbsp) this stuff is stinky, so be aware
  • ½ tbsp. sugar
  • Handful of freshly chopped coriander

Method of Preparation

  • Finely chop the white onion, and chop the salad onions on the diagonal.
  • Heat the sesame oil in a wok if you have one, or a heavy bottomed saucepan. Add the onions and cook for a couple of minutes. Not too long, as onions are kept firm and sweet in Chinese cooking.
  • Add the garlic and ginger, minced. You can always cut the ginger into matchsticks. Cook through until a little bit softened.
  • Beat the eggs with some salt and the pepper, and add to the saucepan. Stir through until the eggs scrambles.
  • Add in the rice, and mix through, so the egg distributes evenly.
  • Mix together the rice wine, chicken stock, oyster sauce, and sugar, until thoroughly combined.
  • Add into the rice mixture, and stir together.
  • Finely chop the coriander and add in right at the last minute to keep its freshness.
  • Serve!

A nice twist on this is to add chestnut and shitake mushrooms – it makes it much more of a meal. Fry these in oil first to crisp them up so they don’t go soggy in the sauce. If you are adding chicken or beef or a meat, a nice way to cook it is by marinating the meat in a soy sauce, sesame oil, coriander, and onions. Cover, and keep in the fridge for a few hours, or ideally overnight. This imparts much more flavour and adds an extra dimension to the dish. Simple curry sauce: Chinese five spice, garlic, onions, and cream.

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