On the table in just 20 minutes, this homemade recipe for the Best Ever Fried Rice with egg is just as good as your favorite restaurant!
This recipe a budget-friendly, one-pot meal that will satisfy anyone you serve it to!
Who doesn’t love fried rice with egg? Whether it’s chicken, vegetarian, or pork, it’s loved around the world, but making it at home isn’t always easy. With this guide, you can make it at home any time you want!
Why This Recipe Works
- Using cold, precooked rice keeps the rice from getting overcooked and mushy.
- The anchovy paste adds an authentic flavor that makes this dish stand out from other recipes.
- Low sodium soy sauce keeps the recipe from being too salty.
When homemade Chinese food, you don’t have to use a lot of vegetables (although you can add some if you’d like). Just basic, aromatic vegetables like onions or shallots, green onions, and garlic are all that’s needed.
What Rice is Best
Long or medium-grain rice like parboiled white, basmati or brown rice can all be used for fried rice . Just be sure to always use cold cooked rice. The key to a perfect result is starting with chilled, day-old cooked rice that’s cooked with just a little less water than usual to keep the rice firm.
How to Make Fried Rice
Heat your wok over high heat for a couple of minutes. Add about a tablespoon of oil (it will smoke). Then, add the egg.
Cook the egg until just undercooked, remove from the wok and set aside.
Next, cook the onion, green onion, and garlic just until they’re fragrant, followed by the anchovy paste.
Add the cold rice.
As soon as you add in the rice, increase the temperature, and add the soy sauce.
Add whatever cooked meat you’re using along with the egg you fried earlier. Mix to combine.
Taste and season as needed. Serve and enjoy.
Tips for Best Results
- Don’t use freshly cooked rice. It becomes overcooked and too soft.
- Make the rice ahead and chill before frying. The key is starting with chilled, day-old cooked rice that’s made with just a little less water than usual to keep the rice firm.
- Cook the egg until just undercooked, remove from the pan and set aside to add at the end. this prevents the eggs from becoming rubbery.
- Don’t make ahead of time and reheat. This will result in overcooked rice.
- Dark soy sauce should not be high in sodium. It’s used to add color. Be sure to check your brand’s label and alter the amounts accordingly.
- Don’t have anchovy paste? You can use fish sauce instead, but be careful – It’s salty!
More Delicious Chinese Recipes
- Glazed Broiled Salmon
- Chicken with Chinese Mushrooms
- Chinese Chicken & Broccoli
- Quick & Easy Chinese Noodle Soup
Rate This Recipe
Ingredients
- ▢ Vegetable oil (or any mild oil of your choice)
- ▢ 6 eggs (lightly beaten)
- ▢ 1 small onion (chopped)
- ▢ 2 green onions (trimmed and sliced into rounds)
- ▢ 1 clove garlic (chopped)
- ▢ 1 tablespoon anchovy paste
- ▢ 2 cups long-grain rice (cooked and chilled)
- ▢ 1 tablespoon light soy sauce (or more depending on taste)
- ▢ 1 tablespoon low sodium dark soy sauce
- ▢ Ground black pepper
- ▢ 1 cup leftover chicken (or whatever meat you want to use)
Instructions
- Heat your wok over high heat (although not all the way up) for a couple of minutes. Add about a tablespoon of oil (it will get smoky).
- Pour in the eggs and scramble, scraping the bits that stick to the wok. Once cooked, remove from the wok and set aside.
- If needed, add a bit more oil. Add the onion, green onion, and garlic. Cook just until they’re fragrant. Stir in the anchovy paste.
- Add in the rice, increase the temperature and add the soy sauce, seasoning, egg, and any precooked meat you are using. Stir-fry scraping the sides on the wok until heated through (2 or 3 minutes)
- Taste and add more soy sauce or seasoning needed and serve hot.
Tips
- Don’t use freshly cooked rice. If you try to use freshly cooked rice, it becomes overcooked and too soft.
- Make the rice ahead and chill before frying. The key is starting with chilled, day-old cooked rice that’s made with just a little less water than usual to keep the rice firm.
- Cook the egg until just undercooked, remove from the pan and set aside to add at the end. this prevents the eggs from becoming rubbery.
- Don’t make ahead of time and reheat. This will result in overcooked rice.
- Dark soy sauce should not be high in sodium. It’s used to add color. Be sure to check your brand’s label and alter the amounts accordingly.
- Don’t have anchovy paste? You can use fish sauce instead, but be careful – It’s salty!
Nutrition
Update Notes: This recipe was originally posted in 2014, but was updated in March of 2019 with slight changes to the recipe, nutritional information, and a video and with new photos and tips in 2020.
Best Ever Fried Rice
Ingredients
- Vegetable oil or any mild oil of your choice
- 6 eggs lightly beaten
- 1 small onion chopped
- 2 green onions trimmed and sliced into rounds
- 1 clove garlic chopped
- 1 tablespoon anchovy paste
- 2 cups long-grain rice cooked and chilled
- 1 tablespoon light soy sauce or more depending on taste
- 1 tablespoon low sodium dark soy sauce
- Ground black pepper
- 1 cup leftover chicken or whatever meat you want to use
Instructions
- Heat your wok over high heat (although not all the way up) for a couple of minutes. Add about a tablespoon of oil (it will get smoky).
- Pour in the eggs and scramble, scraping the bits that stick to the wok. Once cooked, remove from the wok and set aside.
- If needed, add a bit more oil. Add the onion, green onion, and garlic. Cook just until they’re fragrant. Stir in the anchovy paste.
- Add in the rice, increase the temperature and add the soy sauce, seasoning, egg, and any precooked meat you are using. Stir-fry scraping the sides on the wok until heated through (2 or 3 minutes)
- Taste and add more soy sauce or seasoning needed and serve hot.
Video
Notes
- Don’t use freshly cooked rice. If you try to use freshly cooked rice, it becomes overcooked and too soft.
- Make the rice ahead and chill before frying. The key is starting with chilled, day-old cooked rice that’s made with just a little less water than usual to keep the rice firm.
- Cook the egg until just undercooked, remove from the pan and set aside to add at the end. this prevents the eggs from becoming rubbery.
- Don’t make ahead of time and reheat. This will result in overcooked rice.
- Dark soy sauce should not be high in sodium. It’s used to add color. Be sure to check your brand’s label and alter the amounts accordingly.
- Don’t have anchovy paste? You can use fish sauce instead, but be careful - It’s salty!
Nutrition
Thank you for visiting Erren’s Kitchen!
On the table in just 20 minutes, this homemade recipe for the Best Ever Fried Rice with egg is just as good as your favorite restaurant!
This recipe a budget-friendly, one-pot meal that will satisfy anyone you serve it to!
Who doesn’t love fried rice with egg? Whether it’s chicken, vegetarian, or pork, it’s loved around the world, but making it at home isn’t always easy. With this guide, you can make it at home any time you want!
Why This Recipe Works
- Using cold, precooked rice keeps the rice from getting overcooked and mushy.
- The anchovy paste adds an authentic flavor that makes this dish stand out from other recipes.
- Low sodium soy sauce keeps the recipe from being too salty.
When homemade Chinese food, you don’t have to use a lot of vegetables (although you can add some if you’d like). Just basic, aromatic vegetables like onions or shallots, green onions, and garlic are all that’s needed.
What Rice is Best
Long or medium-grain rice like parboiled white, basmati or brown rice can all be used for fried rice . Just be sure to always use cold cooked rice. The key to a perfect result is starting with chilled, day-old cooked rice that’s cooked with just a little less water than usual to keep the rice firm.
How to Make Fried Rice
Heat your wok over high heat for a couple of minutes. Add about a tablespoon of oil (it will smoke). Then, add the egg.
Cook the egg until just undercooked, remove from the wok and set aside.
Next, cook the onion, green onion, and garlic just until they’re fragrant, followed by the anchovy paste.
Add the cold rice.
As soon as you add in the rice, increase the temperature, and add the soy sauce.
Add whatever cooked meat you’re using along with the egg you fried earlier. Mix to combine.
Taste and season as needed. Serve and enjoy.
Tips for Best Results
- Don’t use freshly cooked rice. It becomes overcooked and too soft.
- Make the rice ahead and chill before frying. The key is starting with chilled, day-old cooked rice that’s made with just a little less water than usual to keep the rice firm.
- Cook the egg until just undercooked, remove from the pan and set aside to add at the end. this prevents the eggs from becoming rubbery.
- Don’t make ahead of time and reheat. This will result in overcooked rice.
- Dark soy sauce should not be high in sodium. It’s used to add color. Be sure to check your brand’s label and alter the amounts accordingly.
- Don’t have anchovy paste? You can use fish sauce instead, but be careful – It’s salty!
More Delicious Chinese Recipes
- Glazed Broiled Salmon
- Chicken with Chinese Mushrooms
- Chinese Chicken & Broccoli
- Quick & Easy Chinese Noodle Soup
Rate This Recipe
Ingredients
- ▢ Vegetable oil (or any mild oil of your choice)
- ▢ 6 eggs (lightly beaten)
- ▢ 1 small onion (chopped)
- ▢ 2 green onions (trimmed and sliced into rounds)
- ▢ 1 clove garlic (chopped)
- ▢ 1 tablespoon anchovy paste
- ▢ 2 cups long-grain rice (cooked and chilled)
- ▢ 1 tablespoon light soy sauce (or more depending on taste)
- ▢ 1 tablespoon low sodium dark soy sauce
- ▢ Ground black pepper
- ▢ 1 cup leftover chicken (or whatever meat you want to use)
Instructions
- Heat your wok over high heat (although not all the way up) for a couple of minutes. Add about a tablespoon of oil (it will get smoky).
- Pour in the eggs and scramble, scraping the bits that stick to the wok. Once cooked, remove from the wok and set aside.
- If needed, add a bit more oil. Add the onion, green onion, and garlic. Cook just until they’re fragrant. Stir in the anchovy paste.
- Add in the rice, increase the temperature and add the soy sauce, seasoning, egg, and any precooked meat you are using. Stir-fry scraping the sides on the wok until heated through (2 or 3 minutes)
- Taste and add more soy sauce or seasoning needed and serve hot.
Tips
- Don’t use freshly cooked rice. If you try to use freshly cooked rice, it becomes overcooked and too soft.
- Make the rice ahead and chill before frying. The key is starting with chilled, day-old cooked rice that’s made with just a little less water than usual to keep the rice firm.
- Cook the egg until just undercooked, remove from the pan and set aside to add at the end. this prevents the eggs from becoming rubbery.
- Don’t make ahead of time and reheat. This will result in overcooked rice.
- Dark soy sauce should not be high in sodium. It’s used to add color. Be sure to check your brand’s label and alter the amounts accordingly.
- Don’t have anchovy paste? You can use fish sauce instead, but be careful – It’s salty!
Nutrition
Update Notes: This recipe was originally posted in 2014, but was updated in March of 2019 with slight changes to the recipe, nutritional information, and a video and with new photos and tips in 2020.
On the table in just 20 minutes, this homemade recipe for the Best Ever Fried Rice with egg is just as good as your favorite restaurant!
This recipe a budget-friendly, one-pot meal that will satisfy anyone you serve it to!
Who doesn’t love fried rice with egg? Whether it’s chicken, vegetarian, or pork, it’s loved around the world, but making it at home isn’t always easy. With this guide, you can make it at home any time you want!
Why This Recipe Works
- Using cold, precooked rice keeps the rice from getting overcooked and mushy.
- The anchovy paste adds an authentic flavor that makes this dish stand out from other recipes.
- Low sodium soy sauce keeps the recipe from being too salty.
When homemade Chinese food, you don’t have to use a lot of vegetables (although you can add some if you’d like). Just basic, aromatic vegetables like onions or shallots, green onions, and garlic are all that’s needed.
What Rice is Best
Long or medium-grain rice like parboiled white, basmati or brown rice can all be used for fried rice . Just be sure to always use cold cooked rice. The key to a perfect result is starting with chilled, day-old cooked rice that’s cooked with just a little less water than usual to keep the rice firm.
How to Make Fried Rice
Heat your wok over high heat for a couple of minutes. Add about a tablespoon of oil (it will smoke). Then, add the egg.
Cook the egg until just undercooked, remove from the wok and set aside.
Next, cook the onion, green onion, and garlic just until they’re fragrant, followed by the anchovy paste.
Add the cold rice.
As soon as you add in the rice, increase the temperature, and add the soy sauce.
Add whatever cooked meat you’re using along with the egg you fried earlier. Mix to combine.
Taste and season as needed. Serve and enjoy.
Tips for Best Results
- Don’t use freshly cooked rice. It becomes overcooked and too soft.
- Make the rice ahead and chill before frying. The key is starting with chilled, day-old cooked rice that’s made with just a little less water than usual to keep the rice firm.
- Cook the egg until just undercooked, remove from the pan and set aside to add at the end. this prevents the eggs from becoming rubbery.
- Don’t make ahead of time and reheat. This will result in overcooked rice.
- Dark soy sauce should not be high in sodium. It’s used to add color. Be sure to check your brand’s label and alter the amounts accordingly.
- Don’t have anchovy paste? You can use fish sauce instead, but be careful – It’s salty!
More Delicious Chinese Recipes
- Glazed Broiled Salmon
- Chicken with Chinese Mushrooms
- Chinese Chicken & Broccoli
- Quick & Easy Chinese Noodle Soup
Rate This Recipe
Ingredients
- ▢ Vegetable oil (or any mild oil of your choice)
- ▢ 6 eggs (lightly beaten)
- ▢ 1 small onion (chopped)
- ▢ 2 green onions (trimmed and sliced into rounds)
- ▢ 1 clove garlic (chopped)
- ▢ 1 tablespoon anchovy paste
- ▢ 2 cups long-grain rice (cooked and chilled)
- ▢ 1 tablespoon light soy sauce (or more depending on taste)
- ▢ 1 tablespoon low sodium dark soy sauce
- ▢ Ground black pepper
- ▢ 1 cup leftover chicken (or whatever meat you want to use)
Instructions
- Heat your wok over high heat (although not all the way up) for a couple of minutes. Add about a tablespoon of oil (it will get smoky).
- Pour in the eggs and scramble, scraping the bits that stick to the wok. Once cooked, remove from the wok and set aside.
- If needed, add a bit more oil. Add the onion, green onion, and garlic. Cook just until they’re fragrant. Stir in the anchovy paste.
- Add in the rice, increase the temperature and add the soy sauce, seasoning, egg, and any precooked meat you are using. Stir-fry scraping the sides on the wok until heated through (2 or 3 minutes)
- Taste and add more soy sauce or seasoning needed and serve hot.
Tips
- Don’t use freshly cooked rice. If you try to use freshly cooked rice, it becomes overcooked and too soft.
- Make the rice ahead and chill before frying. The key is starting with chilled, day-old cooked rice that’s made with just a little less water than usual to keep the rice firm.
- Cook the egg until just undercooked, remove from the pan and set aside to add at the end. this prevents the eggs from becoming rubbery.
- Don’t make ahead of time and reheat. This will result in overcooked rice.
- Dark soy sauce should not be high in sodium. It’s used to add color. Be sure to check your brand’s label and alter the amounts accordingly.
- Don’t have anchovy paste? You can use fish sauce instead, but be careful – It’s salty!
Nutrition
Update Notes: This recipe was originally posted in 2014, but was updated in March of 2019 with slight changes to the recipe, nutritional information, and a video and with new photos and tips in 2020.
