Fried Rice (蛋炒飯）

Unlock all the essential tips and tricks you need to make restaurant-style egg fried rice like a Chinese chef.

flodesk gif
Prep Time
5 min
Total Time
18 min
Yields
4 servings
YouTube Tutorial

A Recipe by Daddy Lau

My dad's been cooking Chinese food for over 50 years - as a kid fending for himself in Guangzhou, as the head chef of his own restaurant, and as a loving father in our home.

Hopefully, by learning this recipe, you'll get to experience some of the delicious joy we felt growing up eating his food!

- Randy

There are some dishes that always seem to be better at restaurants and fried rice is one of them. Not anymore! My dad has made fried rice with egg hundreds of thousands of times and now he's sharing his battle-tested techniques for cooking this essential Chinese dish.

This method is one of the simplest varieties of fried rice and can be extended to involve almost any type of meat or ingredient you might want to try.

From proper stir-frying technique to why he prefers using fresh instead of day-old rice, my dad has lots of tips and tricks on how to make the best egg fried rice. Take this masterclass with a chef who has perfected it over the course of 50 years and you'll never have mushy, clumpy fried rice ever again.

(This recipe is also approved by Uncle Roger, a notoriously tough fried rice critic!)

What to serve with egg fried rice

Fried rice goes with everything and it all depends on what you're craving. Pair it with Char Siu, Garlic Shrimp or Salt and Pepper Tofu — truly, anything goes!

Check out a quick story summary of our recipe!

Ingredients

Weight: US
oz
g
Volume: US
cup
mL
Servings
4

Main ingredients

  • 14 oz uncooked jasmine rice
  • 14 oz water
  • 1 oz green onion (

    just the green part

    )
  • 2 oz carrot
  • 4 oz frozen corn and peas
  • 4 large egg
  • 0.50 teaspoon salt
  • 0.30 cup water
  • 2 tablespoon oil

Rice seasoning ingredients

  • 1 tablespoon light soy sauce
  • 1 teaspoon dark soy sauce
  • 0.50 teaspoon salt
  • 0.50 teaspoon sugar
  • 1 teaspoon chicken bouillon powder (

    optional

    )
  • 1 tablespoon oil

On rice

My dad's rice of choice is Thai jasmine rice, which he uses in all of his fried rice dishes, including the restaurant favorite Yangzhou Fried Rice and Ginger Fried Rice.

Unlike many recipes, he uses fresh rice and not leftover or day-old rice because the grains are fragrant, more tender and already hot.

Substitution Tip: While my dad prefers the aroma and texture of Thai jasmine rice, you can also use American long-grain rice or a blend of both. Short- and medium-grain rice are both too sticky for fried rice.

On add-ins

The great thing about fried rice is how easy it is to customize! You can leave out the veggies we use here and swap in other ingredients to your preference.

Chef's Tip: Avoid adding ingredients that contain a lot of water, such leafy greens such as bok choy or napa cabbage — save those for other recipes, like our Stir-Fried Bok Choy with Beef! — or gourds like winter melon, which is better suited for soup.

Equipment note

While you can make fried rice in a pan, a wok will not only give it the coveted wok hei (鑊氣), but allow you to make a bigger portion.

Step 1: Wash & cook rice

Wash the rice (14 oz) three times, using fresh water after each rinse. While rice isn't very dirty, washing it removes excess starch so the grains aren't stuck together. Drain the rice thoroughly after the final rinse.

Add the rice, followed by the water (14 oz) to a rice cooker and cook according to your rice cooker's instructions.

Step 2: Cut green onions & carrot

Cut the green parts off of the green onions (1 oz) and dice into small pieces. Save the whites to use in another dish.

Slice the carrot (2 oz) in half, then into strips. Hold the strips together and dice into small pieces. Combine with the frozen corn and peas (4 oz) in bowl.

Step 3: Crack & season eggs

Crack the eggs (4 large) into a bowl. Season with the salt (0.50 teaspoon), then set aside.

Step 4: Microwave veggies & fluff rice

Once the rice is done cooking, leave it covered to steam for 2 additional minutes.

Meanwhile, add the water (0.30 cup) to the bowl of vegetables and microwave for 2 minutes to cook. Drain out the excess water and set aside.

Now that the 2 minutes are up, it's time to fluff the rice! Use chopsticks to stir and fluff rice for 1 to 2 minutes. This allows the excess steam to release and prevent clumping.

Step 5: Stir fry & season

Heat the wok on high and beat the eggs. Lower the heat to low and add the oil (2 tablespoon), spreading it all over wok surface to make sure it's well coated.

Add eggs and stir gently, cooking them for about 20 to 30 seconds. Add the cooked rice on top of the eggs, flip and stir fry constantly, breaking apart the clumps of rice and eggs with a wok spatula for about 2 minutes.

(Chef's Tip: Make sure to scoop all the way to the bottom along all the sides of the wok and not the center, which will actually make the ingredients stick together.)

Using the flat side of the spatula, press down on the rice and spread it over the wok to gently loosen any clumps.

Add mixed veggies, increase the heat to high, flip and stir fry for another 2 to 3 minutes.

Turn the heat down to low. In a small bowl, combine the light soy sauce (1 tablespoon), dark soy sauce (1 teaspoon), salt (0.50 teaspoon), sugar (0.50 teaspoon), and chicken bouillon powder (1 teaspoon), if using, and pour over the rice.

Increase the heat to high and stir fry everything for another 2 to 3 minutes. You can also use chopsticks to help mix the fried rice or toss the wok.

Add the oil (1 tablespoon) and diced green onions, stir fry for another minute to mix everything together, then turn the heat off.

Taste and add more seasoning if needed. My dad uses an additional 1 teaspoon of light soy sauce this time.

Step 6: Plate the fried rice

You can plate the fried rice in two ways.

Direct method

Scoop the fried rice directly onto serving plate in a pile and garnish with more green onions.

Bowl method

Add some diced green onions to the bottom of a medium-sized bowl. Scoop the fried rice on top and compress it with the bottom of the spatula.

Place the serving place on top, then flip to create a nice round mound of rice for a pretty presentation.

FAQ

What is the secret to great fried rice?

  • The secret to delicious, restaurant-quality fried rice lies both in the rice and the seasoning. My dad's technique of fluffing cooked rice, then flipping and tossing as he stir fries ensures that there's no mushy, clumpy rice. It's also important to season both the eggs and rice to give it great flavor.

How do you prevent rice from clumping?

  • It's all in the rice-to-water ratio. Don't use too much water since soft rice sticks together, making it difficult to stir fry. For fried rice, my dad uses a 1:1 ratio of water to rice. Also make sure to fluff the rice after it's done cooking.

Do you need to use leftover rice for fried rice?

  • No! Most Chinese restaurants do not wait to use day-old rice to serve fried rice, as that would be inefficient and unsanitary :)
  • The benefit of leftover rice is that it's already cooked and ready, and it's harder with less moisture. If you do use leftover rice, make sure to microwave it first and break apart the clumps before cooking.
  • If you're using fresh rice, just use slightly less water when cooking.

Summary

Print Recipe
Made With Lau
madewithlau.com/recipes/egg-fried-rice
Fried Rice (蛋炒飯）
Unlock all the essential tips and tricks you need to make restaurant-style egg fried rice like a Chinese chef.
  • Prep Time: 5 min
  • Total Time: 18 min
  • Yield: 4 servings
Ingredients

Main ingredients

  • 14 oz uncooked jasmine rice
  • 14 oz water
  • 1 oz green onion (

    just the green part

    )
  • 2 oz carrot
  • 4 oz frozen corn and peas
  • 4 large egg
  • 0.50 teaspoon salt
  • 0.30 cup water
  • 2 tablespoon oil

Rice seasoning ingredients

  • 1 tablespoon light soy sauce
  • 1 teaspoon dark soy sauce
  • 0.50 teaspoon salt
  • 0.50 teaspoon sugar
  • 1 teaspoon chicken bouillon powder (

    optional

    )
  • 1 tablespoon oil

Step 1 - Wash & cook rice

↑ Jump to details

Wash the rice (14 oz) three times, using fresh water after each rinse. Drain the rice thoroughly after the final rinse.

Add the rice, followed by the water (14 oz) to a rice cooker and cook according to your rice cooker's instructions.

Step 2 - Cut green onions & carrot

↑ Jump to details

Cut the green parts off of the green onions (1 oz) and dice into small pieces.

Dice the carrot (2 oz) and combine with the frozen corn and peas (4 oz) in bowl.

Step 3 - Crack & season eggs

↑ Jump to details

Crack the eggs (4 large) into a bowl. Season with the salt (0.50 teaspoon), then set aside.

Step 4 - Microwave veggies & fluff rice

↑ Jump to details

Once the rice is done cooking, leave it covered to steam for 2 additional minutes.

Meanwhile, add the water (0.30 cup) to the bowl of vegetables and microwave for 2 minutes. Drain and set aside.

Fluff the rice for 1 to 2 minutes using a pair of chopsticks.

Step 5 - Stir fry & season

↑ Jump to details

Heat the wok on high and beat the eggs. Lower the heat to low and add the oil (2 tablespoon), spreading it all over wok surface.

Add eggs and stir gently, cooking them for about 20 to 30 seconds. Add rice on top of the eggs, flip and stir fry constantly, breaking apart the clumps of rice and eggs with a wok spatula for about 2 minutes. Press down on the rice and spread it over the wok to gently loosen any clumps.

Add mixed veggies, increase the heat to high, flip and stir fry for another 2 to 3 minutes.

Turn the heat down to low. In a small bowl, combine the light soy sauce (1 tablespoon), dark soy sauce (1 teaspoon), salt (0.50 teaspoon), sugar (0.50 teaspoon), and chicken bouillon powder (1 teaspoon), if using, and pour over the rice.

Increase the heat to high and stir fry everything for another 2 to 3 minutes. Add the oil (1 tablespoon) and diced green onions, stir fry for another minute to mix everything together, then turn the heat off.

Taste and add more seasoning if needed.

Step 6 - Plate the fried rice

↑ Jump to details

You can plate the fried rice in two ways.

Direct method

Scoop the fried rice directly onto serving plate in a pile and garnish with more green onions.

Bowl method

Add some diced green onions to the bottom of a medium-sized bowl. Scoop the fried rice on top and compress it with the bottom of the spatula.

Place the serving place on top, then flip to create a nice round mound of rice.

Step 7 - Take pictures
Whip out your camera (1). Begin taking photos (1,000,000). Pick your favorites!
Step 8 - Share and tag us on Instagram @madewithlau #madewithlau!
Did you have fun making this recipe? We'd love to see & hear about it. (Especially my dad. He would be THRILLED!)

Enjoy!

We have many, many happy memories of enjoying this dish growing up.

Now, hopefully, you can create your own memories with this dish with your loved ones.

Also, I cordially invite you to eat with us and learn more about the dish, Chinese culture, and my family.

Cheers, and thanks for cooking with us!

Feel free to comment below if you have any questions about the recipe.