Chinese Egg Fried Rice Recipe

There's something magical about a steaming bowl of Chinese egg fried rice that brings comfort to any meal. This classic breakfast dish combines fluffy grains of jasmine rice with golden scrambled eggs, creating a simple yet incredibly satisfying meal that's ready in just 15 minutes. The beauty of Chinese egg fried rice lies in its simplicity; with just a handful of ingredients and basic wok cooking skills, you'll have a restaurant-quality dish that rivals any takeaway.

I've spent years perfecting this Chinese egg fried rice, and I'm excited to share the secrets that make it truly special. You'll learn everything needed to create that signature umami flavor and slightly crispy texture that makes this dish irresistible.

Why This Chinese Egg Fried Rice Recipe Works Every Time

This Chinese egg fried rice recipe stands out because it focuses on technique rather than complex ingredients. Using day-old cooked jasmine rice ensures each grain stays separate and doesn't turn mushy, while the addition of sesame oil at the end brings that authentic Asian cuisine aroma you'll recognize immediately. The key to restaurant-style Chinese egg fried rice is understanding how high heat and quick cooking transform simple ingredients into something extraordinary.

What makes this Chinese egg fried rice truly beginner-friendly is its forgiving nature. The scrambled eggs add protein and richness, while spring onions and a touch of garlic and ginger provide layers of flavor without overwhelming the dish. This versatile recipe pairs beautifully with stir-fried vegetables, grilled meats, or can stand alone as a complete breakfast meal.

Jump to:

• Ingredients
• Instructions
• Recipe Variations & Substitutions
• Equipment Recommendations
• Storage & Meal Prep Tips
• The Game-Changing Secret to Restaurant-Quality Results
• FAQ
• Time to Master Your Own Takeout-Style Rice
• Related
• Pairing
• Chinese Egg Fried Rice

Ingredients

Main Components (Simplified)

• cooked jasmine rice
• eggs
• vegetable oil
• soy sauce
• sesame oil
• spring onions
• garlic
• fresh ginger
• salt and white pepper
• frozen peas and carrots (optional)

Substitutions

• tamari (for gluten-free)
• long-grain white rice (instead of jasmine rice)
• green onions or chives (instead of spring onions)

See recipe card for quantities.

Instructions

Step 1: Prepare Your Ingredients and Rice

• 1. Break up any clumps in your cold leftover rice using your hands or a fork; this ensures even cooking and prevents sticky patches.
• 2. Beat the eggs in a small bowl with a pinch of salt until well combined but not frothy.
• 3. Arrange all ingredients near your stove; this stir fry technique moves quickly, so having everything ready is crucial.
• 4. Make sure your wok or large skillet is completely dry before heating.

Step 2: Cook the Eggs First

• 1. Heat 1 tablespoon of vegetable oil in your wok over high heat until it shimmers.
• 2. Pour in the beaten eggs and let them sit for 5 seconds before gently stirring; this creates larger, fluffier curds.
• 3. Once the eggs are just set but still slightly soft, remove them to a plate and break into bite-sized pieces.
• 4. Wipe the wok clean if needed to prevent burning.

Step 3: Stir Fry the Rice

• 1. Add remaining 2 tablespoons of oil to the hot wok and swirl to coat.
• 2. Toss in the white parts of spring onions, garlic, and ginger; stir fry for 30 seconds until fragrant.
• 3. Add the cold rice and use your spatula to press it against the wok; this creates slightly crispy bits with amazing texture.
• 4. Keep the rice moving constantly for 3-4 minutes, breaking up any remaining clumps.
• 5. Add frozen vegetables (if using) and stir fry for another 2 minutes until heated through.

Step 4: Combine and Season

• 1. Return the scrambled eggs to the wok and toss everything together.
• 2. Drizzle soy sauce around the edges of the wok (not directly on rice) and toss quickly; this prevents soggy spots.
• 3. Add the green parts of spring onions and remove from heat.
• 4. Finish with sesame oil and white pepper, tossing one final time before serving your Chinese egg fried rice immediately.

Expert Cooking Tips

Getting restaurant-quality Chinese egg fried rice at home is all about mastering a few key techniques.

The Rice Temperature Secret

Always use cold rice straight from the refrigerator. Day-old rice has dried out slightly, making each grain firm enough to withstand high heat. If you must use fresh rice, spread it on a baking sheet and refrigerate for at least 2 hours.

Heat Management

High heat is essential for authentic Chinese egg fried rice. Your wok should be hot enough that a drop of water evaporates immediately. Don't crowd the pan; if doubling the recipe, cook in batches.

Egg Technique

• Remove eggs when they're still slightly undercooked
• Larger egg curds look more appealing than small scrambled bits
• A touch of sesame oil in the beaten eggs adds extra flavor

Seasoning Strategy

• Add soy sauce to the hot wok sides, not directly onto rice
• Taste before adding salt; soy sauce is already salty
• Sesame oil should always be added last as a finishing oil

Recipe Variations & Substitutions

This versatile Chinese egg fried rice recipe adapts beautifully to different dietary needs and ingredient availability.

Protein Additions

Transform your basic egg fried rice into a heartier meal by adding cooked proteins during Step 3.

• Diced chicken, shrimp, or char siu pork work wonderfully; just add them when you add the rice.
• For Chinese shrimp fried rice recipe with egg, use about 1 cup of cooked, peeled shrimp.

The key is using pre-cooked proteins so they just need reheating, not full cooking time.

Vegetable Variations

While the classic version keeps vegetables minimal, you can create vegetable egg fried rice by adding:

• Diced bell peppers for sweetness and crunch
• Bean sprouts for authentic texture
• Corn kernels for kid-friendly appeal
• Mushrooms for extra umami flavor
• Baby bok choy for nutritional boost

Add harder vegetables like carrots early in Step 3, while tender vegetables like bean sprouts go in during the final minute.

Dietary Modifications

• Low-Sodium Version: Reduce soy sauce to 1 tablespoon and add a splash of rice vinegar for tanginess without extra salt.
• Vegan Option: Skip the eggs entirely and add firm tofu scrambled with a pinch of turmeric for color.
• Keto-Friendly: Replace rice with riced cauliflower; just make sure to squeeze out excess moisture before cooking.
• Extra Flavor Boost: Add a teaspoon of oyster sauce along with the soy sauce for deeper umami flavor, or try a dash of fish sauce for authentic complexity.

Equipment Recommendations

Having the right tools makes preparing Chinese egg fried rice significantly easier and produces better results.

• Carbon Steel Wok (14-inch) ; the traditional choice that distributes heat perfectly and develops natural non-stick properties over time. Budget alternative: a large, flat-bottomed skillet works fine.
• Metal Spatula with Long Handle ; specifically designed for wok cooking with a curved edge that matches the wok's shape. Look for one that won't melt under high heat.
• Rice Paddle or Fork ; essential for breaking up cold rice before cooking. A simple dinner fork works perfectly if you don't have a paddle.
• Small Prep Bowls ; having ingredients measured and ready in bowls makes the quick stir fry technique much smoother. Dollar store ramekins work great.
• Gas Stove or High-BTU Burner ; while not essential, gas provides the intense, controllable heat that makes authentic Chinese egg fried rice possible. Electric stove users should crank heat to maximum and be patient.

Storage & Meal Prep Tips

Proper storage keeps your Chinese egg fried rice fresh and delicious for future meals.

Refrigerator Storage

Cool completely before storing to prevent condensation. Transfer to an airtight container and refrigerate for up to 4 days. To reheat, add a tablespoon of water to your pan, cover, and heat until steaming.

Freezing Instructions

Chinese egg fried rice freezes well for up to 3 months. Portion into freezer-safe containers or bags, pressing out excess air. To reheat from frozen, microwave directly with a splash of water or thaw overnight and pan-fry for best texture.

Meal Prep Strategy

• Cook a large batch of rice on Sunday; you'll have perfect fried rice ingredients all week
• Pre-chop vegetables and store in containers for 3-4 days
• Make double batches for quick lunches throughout the week

FAQ

Time to Master Your Own Takeout-Style Rice

Now you have everything needed to create restaurant-quality Chinese egg fried rice right in your own kitchen. This simple breakfast recipe proves that authentic homemade Chinese food doesn't require complicated techniques. Once you master the basic technique, you can customize your Chinese egg fried rice endlessly with your favorite proteins and vegetables.

Try pairing your Chinese egg fried rice with our Cheesy Egg Toast for a fusion breakfast, or go lighter with our Cauliflower Fried Rice Recipe for a low-carb alternative. Both recipes give you more options for quick, delicious meals throughout the week.

Viola
Your kitchen doesn't need a wok to make magic; just great ingredients and even better company! 🍚

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Pairing

These are my favorite dishes to serve with this Chinese Egg Fried Rice Recipe: