How to make egg-fried rice

How to make egg-fried rice

Egg-fried rice is probably the most well-known and ordered food from the Chinese takeaway, even though it is actually very easy to make at home. The most important thing to remember is to use pre-cooked rice that has been left to cool completely, as fresh rice will become gluey and sticky. This makes it a great dish to use up leftovers and is probably how fried rice first came about.


Heat a non-stick wok over a high heat
Mix the oil with the rice until it is evenly coated
Once it is hot add the rice and stir-fry for 2-3 minutes
Push the rice to one side of the wok and add the eggs, stirring with a spatula to scramble
Fold the egg through the rice and add the peas and spring onions, mixing until until fully combined
Finish with a good splash of soy sauce, adjusting to taste


You can really add any vegetable you have in the fridge to the fried rice; peas, carrots and bean sprouts all work well, as do prawns and chopped ham for a bit of extra protein.

Serving suggestions

Egg-fried rice makes a great midweek supper or part of a Chinese feast, Frances Atkins serves her egg-fried rice with raw grated beetroot and carrot.