Ever crave that savory, smoky, and perfectly textured egg fried rice you get at your favorite Chinese restaurant? For years, I’ve tried countless recipes, attempting to replicate that magic at home. Some were decent, others… well, let’s just say they were more “eggy rice” than “egg fried rice.” Then, I stumbled upon this recipe, and let me tell you, it’s a game-changer. The secret, it turns out, isn’t some complicated technique, but a few clever chef’s tricks that elevate this simple dish to restaurant-level deliciousness. My family, notoriously picky eaters, devoured it! Even my youngest, who usually shies away from vegetables, was asking for seconds. This isn’t just a recipe; it’s your fast track to weeknight dinner victory and a guaranteed crowd-pleaser. Get ready to ditch the takeout menus and master the art of easy, flavorful, and utterly satisfying egg fried rice right in your own kitchen.

Ingredients

This recipe shines in its simplicity, relying on fresh, readily available ingredients to build layers of flavor and texture. Here’s what you’ll need to create your own batch of restaurant-quality egg fried rice:

400g Cooked Rice: The foundation of our masterpiece! Day-old rice is highly recommended as it has less moisture, resulting in perfectly separated grains and that signature fried rice texture. Long-grain rice like Jasmine or Basmati works exceptionally well. If you’re using freshly cooked rice, spread it out thinly on a plate to cool and dry slightly before using.
1/2 cup Oil: Oil is crucial for achieving that wok hei (wok breath) flavor and preventing the rice from sticking to the pan. A neutral oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil, is ideal. Don’t skimp on the oil – it’s essential for the right texture and flavor.
1 teaspoon Butter (Optional): This is the chef’s secret for adding an extra layer of richness and aroma. The butter melts into the rice, creating a subtle nutty flavor that complements the savory soy sauce and other ingredients. While optional, it truly elevates the dish.
10 Prawns (More or Less to Your Liking): Prawns add a delightful seafood element and protein boost to the fried rice. You can adjust the quantity based on your preference and dietary needs. Medium-sized prawns, peeled and deveined, are perfect. Feel free to substitute with chicken, beef, pork, or tofu for vegetarian options.
1/2 cup Onion (Finely Chopped): Onions are the aromatic base of our fried rice. Finely chopping them ensures they cook quickly and evenly, releasing their sweet and savory flavor into the oil. Yellow or white onions are both suitable.
1 cup Mixed Veggies: A colorful medley of vegetables not only adds nutritional value but also visual appeal and textural contrast. Frozen mixed vegetables like peas, carrots, and corn are incredibly convenient and work perfectly. You can also use fresh vegetables like diced carrots, bell peppers, broccoli florets, or snap peas.
3 Eggs: Eggs are the star of egg fried rice, providing protein, richness, and that characteristic fluffy texture. Three eggs are ideal for this serving size, creating a satisfying egg-to-rice ratio.
3 tablespoons Soy Sauce (More or Less to Your Taste): Soy sauce is the primary seasoning, imparting umami and saltiness. Light soy sauce is recommended for its brighter flavor and less intense saltiness. Adjust the quantity to your preference, starting with 3 tablespoons and adding more if needed. For a gluten-free option, use tamari or coconut aminos.
2-3 tablespoons Water: Water is the secret weapon for preventing the rice from drying out and achieving that slightly moist, yet perfectly textured fried rice. Adding a splash of water during the stir-frying process creates steam, keeping the rice fluffy and preventing it from becoming hard or crispy.
1/4 cup Spring Onion (Chopped, Optional): Spring onions, also known as scallions, add a fresh, vibrant flavor and a pop of color as a garnish. They are optional but highly recommended for enhancing the overall taste and presentation of the dish.

Instructions

Now, let’s dive into the step-by-step process of creating your restaurant-worthy egg fried rice. Follow these instructions carefully, paying attention to the chef’s secrets sprinkled throughout, and you’ll be amazed at the results.

Cook Prawns: The Foundation of Flavor
- Begin by preparing your prawns. If using frozen prawns, thaw them completely and pat them dry with paper towels. This removes excess moisture and helps them sear properly in the pan.
- Heat 1/4 cup of oil in a non-stick pan or wok over medium heat. Allow the oil to heat up until it shimmers slightly. This ensures the prawns cook quickly and don’t stick to the pan.
- Add the prawns to the hot oil in a single layer, avoiding overcrowding the pan. Overcrowding can lower the temperature and steam the prawns instead of searing them.
- Cook the prawns for 2-3 minutes per side, or until they turn pink and opaque and are cooked through. Avoid overcooking, as prawns can become rubbery. The goal is to cook them just until they are perfectly tender and juicy.
- Once cooked, remove the prawns from the pan using a slotted spoon and set them aside. Leave the remaining oil in the pan, as it’s infused with prawn flavor and will be used for the next steps.
Brown Onions: Building Depth of Flavor
- Increase the heat to high. High heat is crucial for achieving that wok hei flavor and quickly cooking the ingredients in fried rice.
- Add the finely chopped onions to the remaining oil in the pan. Make sure the pan is hot before adding the onions; you should hear a sizzle as they hit the oil.
- Stir-fry the onions continuously for 2-3 minutes, or until they are slightly brown and fragrant. Browning the onions caramelizes their natural sugars, releasing a deeper, sweeter flavor that forms the foundation of the fried rice. Don’t just soften them; aim for a light golden-brown color.
- Once the onions are browned, use your spatula to push them to one side of the pan. This creates space in the center of the pan for cooking the eggs. Keeping the onions in the pan adds to the overall flavor profile as they continue to subtly cook and release their aroma.
Stir-fry Eggs: Creating Fluffy Scrambled Perfection
- Crack the eggs directly into the empty space in the pan, next to the browned onions.
- Immediately use your spatula to mix the egg yolks and egg whites together. Then, quickly break the eggs apart into small pieces as they cook. The key is to scramble them directly in the pan, incorporating them into the dish as you go.
- Stir-fry the eggs vigorously until they are cooked through and fluffy. This should only take a minute or two. Avoid overcooking the eggs, as they can become dry and rubbery. You want them to be soft, slightly moist, and in small, bite-sized pieces.
- Once the eggs are cooked, mix them together with the browned onions, ensuring they are evenly distributed in the pan.
Mix Rice and Veggies: The Heart of Fried Rice
- Add the cooked rice to the pan with the eggs and onions. Break up any clumps of rice with your spatula before mixing it in. Day-old rice will be easier to separate and fry.
- Pour in the mixed vegetables and soy sauce. If using frozen vegetables, you can add them directly from frozen; they will thaw and cook quickly in the hot pan.
- Mix everything together thoroughly, ensuring the rice, vegetables, and soy sauce are evenly combined. Use a scooping and folding motion with your spatula to incorporate all the ingredients and prevent the rice from sticking to the pan.
- Stir-fry the mixture continuously, stirring every 5-10 seconds. This constant stirring is essential for achieving that light golden crust and preventing the rice from burning. The high heat and constant movement create a wonderful smoky flavor and slightly crispy texture.
- Here’s the chef’s trick for perfect moisture: Add one or two tablespoons of water to the pan. This creates steam, which helps to keep the rice moist and prevents it from drying out during the stir-frying process. The steam also helps to soften the vegetables and further integrate the flavors.
- Continue to stir-fry for 5-10 minutes, depending on your stovetop temperature and desired level of crispiness. Taste and adjust the soy sauce seasoning as needed. You are aiming for a light golden crust on some of the rice grains and for the vegetables to be heated through and slightly tender-crisp.
Finish and Serve: The Grand Finale
- Add the cooked prawns back into the pan with the fried rice mixture. Gently stir them in to heat them through and distribute them evenly.
- If using, stir in the chopped spring onions. Spring onions add a fresh, vibrant flavor and a beautiful green garnish.
- Turn off the heat immediately. Overcooking at this stage can dry out the fried rice.
- Serve your restaurant-quality egg fried rice hot, straight from the pan. The aroma alone is enough to make everyone’s mouth water!

Nutrition Facts

Understanding the nutritional content of your meals is important. Here’s an approximate breakdown of the nutrition facts for one serving of this delicious egg fried rice recipe. Please note that these are estimations and can vary based on specific ingredients and portion sizes.

Servings: 2
Calories per Serving (Estimated): Approximately 650-750 calories.
- Please note: This is an estimated calorie range. The actual calorie count can vary depending on the type and amount of oil used, the specific vegetables included, and the size of the prawns. For a more precise calorie count, you can use a nutrition calculator app or website, inputting the exact ingredients and quantities you use.
- Breakdown (Approximate):
  - Protein: 30-40g (from prawns and eggs)
  - Fat: 30-40g (from oil, butter (if used), eggs, and prawns)
  - Carbohydrates: 60-80g (primarily from rice and vegetables)

Preparation Time

One of the best things about this recipe is how quick and easy it is to prepare. Perfect for busy weeknights when you want a delicious and satisfying meal without spending hours in the kitchen.

Prep Time: 10 minutes
- This includes chopping the onions, preparing the prawns (peeling and deveining if necessary), and gathering your ingredients. If you are using pre-cooked prawns or frozen vegetables, the prep time can be even shorter.
Cook Time: 15 minutes
- From heating the pan to serving the finished dish, the actual cooking process is incredibly fast. The high heat and quick stir-frying technique ensure the dish comes together in minutes.
Total Time: 25 minutes
- In just under half an hour, you can have a restaurant-quality meal on your table, ready to enjoy.

How to Serve

Egg fried rice is a versatile dish that can be enjoyed in numerous ways. Here are some serving suggestions to elevate your dining experience:

As a Main Course: This recipe is satisfying and flavorful enough to be served as a main course on its own. The prawns and eggs provide ample protein, and the vegetables add essential nutrients.
With Side Dishes: Enhance your meal by pairing egg fried rice with complementary Chinese side dishes:
- Spring Rolls or Egg Rolls: Crispy and savory appetizers that perfectly complement the fried rice.
- Dumplings (Steamed or Pan-Fried): Juicy dumplings add another layer of texture and flavor.
- Stir-fried Vegetables: A simple stir-fry of broccoli, bok choy, or green beans adds extra greens to your meal.
- Soup (e.g., Wonton Soup or Hot and Sour Soup): A light soup before or alongside the fried rice creates a balanced and satisfying meal.
Garnish: Elevate the presentation and flavor with these garnishes:
- Extra Spring Onions: Sprinkle more chopped spring onions over the top for a fresh, vibrant touch.
- Sesame Seeds: Toasted sesame seeds add a nutty aroma and visual appeal.
- Chili Flakes (Optional): For those who like a bit of heat, a sprinkle of chili flakes adds a spicy kick.
- A Wedge of Lemon or Lime: A squeeze of citrus juice brightens the flavors and adds a refreshing element.
Family Style: Serve the egg fried rice family-style in a large bowl in the center of the table, allowing everyone to help themselves. This is a great way to enjoy a casual and communal meal.

Additional Tips for Perfect Egg Fried Rice

Want to take your egg fried rice from good to absolutely amazing? Here are five additional tips and chef’s secrets to ensure success every time:

Use Day-Old Rice: This is perhaps the most crucial tip for perfect fried rice. Day-old rice, or even rice that has been refrigerated for a few hours, has less moisture than freshly cooked rice. This drier texture allows the rice to fry beautifully, resulting in distinct grains and preventing it from becoming mushy or sticky. If you must use fresh rice, spread it out thinly on a plate and let it cool completely before stir-frying to remove some of the excess moisture.
High Heat is Your Friend: Fried rice is best cooked over high heat. This mimics the intense heat of a restaurant wok and creates that desirable smoky flavor and slightly crispy texture. Ensure your pan or wok is properly heated before adding the ingredients, and maintain high heat throughout the stir-frying process. If using an electric stovetop, use the largest burner and allow it to heat up thoroughly.
Prepare All Ingredients in Advance: The stir-frying process is quick, so it’s essential to have all your ingredients prepped and ready to go before you start cooking. Chop your onions, prepare your vegetables, have your soy sauce and water measured out, and cook your prawns beforehand. This streamlined approach ensures a smooth and efficient cooking process.
Don’t Overcrowd the Pan: Overcrowding the pan lowers the temperature and can lead to steaming instead of frying the ingredients. Cook in batches if necessary to ensure everything cooks properly and gets that beautiful fried texture. For this recipe, a large non-stick pan or wok should be sufficient for two servings, but if you are doubling or tripling the recipe, consider cooking in batches.
Experiment with Flavors and Ingredients: Once you’ve mastered the basic technique, don’t be afraid to get creative and experiment with different flavors and ingredients!
- Protein Variations: Substitute prawns with chicken, beef, pork, tofu, or even leftover cooked meats.
- Vegetable Variations: Use different vegetables based on your preference and what you have on hand. Mushrooms, bell peppers, broccoli, snap peas, and bean sprouts are all excellent additions.
- Flavor Enhancements: Add a dash of sesame oil for extra aroma, a pinch of ginger or garlic for more depth of flavor, or a splash of rice vinegar for a touch of tanginess. Oyster sauce can also be added for a richer, umami flavor (if not gluten-free).

Frequently Asked Questions (FAQ)

Got questions about making perfect egg fried rice? Here are answers to some common queries to help you along the way:

Q1: Can I use freshly cooked rice for fried rice?

A: While day-old rice is highly recommended for the best texture, you can use freshly cooked rice in a pinch. However, it’s crucial to cool the rice down completely and dry it out slightly before stir-frying. Spread the hot rice thinly on a plate and let it cool at room temperature or in the refrigerator for at least 30 minutes. This will help reduce moisture and prevent the fried rice from becoming mushy.

Q2: Can I make vegetarian or vegan egg fried rice?

A: Absolutely! To make vegetarian egg fried rice, simply omit the prawns and ensure your soy sauce is vegetarian-friendly (some brands may contain fish sauce). For vegan egg fried rice, you’ll also need to replace the eggs. Consider using scrambled tofu instead of eggs for a protein-rich and vegan option. Firm or extra-firm tofu, crumbled and pan-fried until slightly browned, works well. You can also use a vegan egg substitute if desired.

Q3: What kind of pan is best for making egg fried rice?

A: A wok is traditionally used for making fried rice due to its shape, which allows for high heat and even cooking. However, a large non-stick skillet or pan also works perfectly well, especially for home kitchens. The key is to use a pan that is large enough to accommodate all the ingredients without overcrowding and that distributes heat evenly. Non-stick is beneficial for preventing the rice and eggs from sticking to the pan.

Q4: How do I prevent my egg fried rice from being dry?

A: Dry fried rice is a common problem, but easily avoidable. The chef’s secret of adding a tablespoon or two of water during stir-frying is crucial for maintaining moisture. The steam created by the water keeps the rice fluffy and prevents it from drying out. Also, ensure you are using enough oil, as oil also contributes to the moisture and texture of the dish. Avoid overcooking the rice, as prolonged cooking can also dry it out.

Q5: How long can I store leftover egg fried rice?

A: Leftover egg fried rice can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure the rice is cooled down completely before refrigerating it. To reheat, you can microwave it until heated through, or stir-fry it in a pan with a little bit of oil or water to re-moisten it. Always ensure leftovers are heated to an internal temperature of 165°F (74°C) before consuming. It’s best to consume leftovers within the recommended timeframe for food safety and optimal quality.