Chinese Egg Fried Rice
Restaurant-style Chinese egg fried rice with fluffy jasmine rice, soft scrambled egg, carrots, peas, sweetcorn and spring onions. This wok method keeps every grain separate while building savoury flavour with a simple soy seasoning.
Restaurant-style Chinese egg fried rice with fluffy jasmine rice, soft scrambled egg, carrots, peas, sweetcorn and spring onions. This wok method keeps every grain separate while building savoury flavour with a simple soy seasoning.
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Ingredients
- 14 oz (397g) uncooked jasmine rice
- 14 oz (414ml) water, for cooking the rice
- 1 oz (28g) spring onion greens, finely chopped
- 2 oz (57g) carrot, finely diced
- 4 oz (113g) frozen peas and sweetcorn
- 4 large eggs
- 1/2 tsp salt, for the eggs
- 1/3 cup (80ml) water, for cooking the vegetables
- 2 tbsp neutral cooking oil, for the eggs and rice
- 1 tbsp light soy sauce, plus more to taste
- 1 tsp dark soy sauce
- 1/2 tsp salt, for seasoning the rice
- 1/2 tsp sugar
- 1 tsp chicken bouillon powder, optional
- 1 tbsp neutral cooking oil, to finish
Equipment
- Rice cooker
- Wok or large frying pan
- Wok spatula or heatproof spatula
- Mixing bowls
- Chopping board
- Sharp knife
- Chopsticks
- Microwave-safe bowl
Substitutions
Chicken bouillon powderOmit it
The bouillon is optional. Add a little extra soy sauce or salt after tasting if needed.
Frozen peas and sweetcornOther finely diced quick-cooking vegetables
Use vegetables with a similar cooking time and avoid adding excess moisture.
Jasmine riceAnother long-grain white rice
Cook it with the appropriate quantity of water and fluff it before frying.
Method
- Rinse the jasmine rice three times with fresh water, then drain it thoroughly to remove excess starch.
- Put the rinsed rice and 14 oz (414ml) water into a rice cooker. Cook according to the rice cooker instructions.
- Finely chop the green parts of the spring onions. Dice the carrot and combine it with the frozen peas and sweetcorn.
- Crack the eggs into a bowl, add 1/2 teaspoon salt and beat until evenly combined.
- When the rice has finished cooking, leave it covered for 2 minutes. Fluff it with chopsticks for 1–2 minutes so steam can escape and the grains remain separate.
- Add 1/3 cup (80ml) water to the vegetables and microwave for 2 minutes. Drain thoroughly and set aside.
- Heat a wok over high heat. Reduce the heat to low, add 2 tablespoons oil and coat the cooking surface.
- Add the eggs and stir gently for 20–30 seconds. Before they are completely set, add the cooked rice.
- Stir-fry the egg and rice for about 2 minutes, breaking apart any clumps with the flat side of a wok spatula.
- Add the drained vegetables, increase the heat to high and stir-fry for another 2–3 minutes.
- Mix the light soy sauce, dark soy sauce, 1/2 teaspoon salt, sugar and optional chicken bouillon in a small bowl.
- Reduce the wok to low heat and pour the seasoning mixture over the rice. Return to high heat and stir-fry for 2–3 minutes until evenly seasoned.
- Add 1 tablespoon oil and the chopped spring onion greens. Stir-fry for 1 final minute, then remove from the heat.
- Taste and add a little more light soy sauce if needed. Serve immediately, garnished with additional spring onion if desired.
Helpful tips
- Rinse and drain the rice thoroughly so the grains do not become sticky or clump together.
- Fluff freshly cooked rice and release the steam before frying it.
- Add the rice while the eggs are still slightly soft so the egg coats the grains.
- Use the flat side of the spatula to gently press apart clumps rather than chopping through the rice.
- Drain the cooked vegetables well so excess water does not make the fried rice soggy.
- Keep the rice moving once the wok returns to high heat to prevent sticking and encourage even seasoning.
Storage
Cool leftovers promptly, transfer them to an airtight container and refrigerate for up to 2 days. Reheat thoroughly until piping hot throughout and do not reheat more than once.
