The Best Chinese Egg Fried Rice Recipe (Ready in 5 Min)
Video Overview & Insights
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Ingredients
350g leftover rice
4 eggs
4 scallions, diced
1 tbsp of diced garlic
4 Tbsp of vegetable oil, preferably peanut oil
1 tbsp of oyster sauce (Amazon Link - https://geni.us/premium-oyster-sauce)
1 tbsp of soy sauce (Amazon Link - https://geni.us/light-soy-sauce)
Instructions
Crack 4 eggs into a bowl and beat well.
Dice 4 scallions and separate the white and green parts.
Turn the heat to maximum. The most important step when making fried rice is preheating your wok. Since home stoves aren't as powerful as commercial ones, tilt the wok in all directions so the entire surface heats evenly and thoroughly. This usually takes 30 seconds to 1 minute, depending on your stove's power. If you don't pre-heat the wok, the rice will stick like crazy—and trust me, that's a nightmare you don't want to deal with.
When the wok starts to smoke, that's the sign to add a generous amount of oil. Do not pre-heat the wok for too long—if the metal gets too hot, the oil could ignite as soon as it touches the wok.
Swirl the oil to coat the wok and create a nonstick layer. Add half of the diced scallions and 1 tablespoon of minced garlic and stir for just a few seconds.
Pour in the beaten eggs and stir well. This way, every bite of egg is infused with the scallion and garlic aroma, making it extra fragrant.
Once the egg is mostly set, drizzle a bit more oil around the edges of the wok, then add the cooked rice. Break up any clumps until every grain is loose and separated. Continue to stir the rice for 3 minutes.
Season the fried rice with 1 tbsp of oyster sauce and 1 tbsp of soy sauce.
Last, toss in the diced scallions and mix well. Serve as a foundation for any meal you like.
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ah, no wonder mine was sticking. the downside of an induction stovetop...
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everything looks great but the amount of oil is therefiing !
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Today I want to show you how to make the best Chinese egg fried rice, which only takes 5 minutes to cook, super simple, but getting it just right requires you to understand the basic techniques, so I will explain everything as detail as possible in order for you to achieve that perfect fluffy and toasty fried rice, just like how it's done in a restaurant.
I don’t have a wok can I use my usual pan?😭
Many people say that leftover rice is the "secret" to fluffy fried rice, but today, I'm here to bust that myth. The real key is choosing the right type of rice. I highly recommend using long-grain varieties like jasmine or basmati rice and it doesn't matter if it is leftover or freshly cooked. Avoid medium or short-grain rice, as their grains like to stick together, resulting in gummy fried rice. What I am using is freshly cooked jasmine rice and will stir-fry it right away to show you how fluffy it turns out.
Ingredients
If I use that much oil initially or if I put in any sesame oil at the end my rice is mushy
350g leftover rice
4 eggs
4 eggs
Scallion
Pre heat wok 1 min all side
Oil in swirl
Scallion
Garlic
Egg in
Rice
Kacau gila gila
1 sb oyster and 1 sb of kicap masin
4 scallions, diced
1 tbsp of diced garlic
So much oil? What is in calories??? Insane bomb
4 Tbsp of vegetable oil, preferably peanut oil
1 tbsp of oyster sauce (Amazon Link - https://geni.us/premium-oyster-sauce)
Looks good
1 tbsp of soy sauce (Amazon Link - https://geni.us/light-soy-sauce)
Instructions
mandy. you have to give a tutorial on how to toss the wok.
Crack 4 eggs into a bowl and beat well.
Dice 4 scallions and separate the white and green parts.
You are the best.
Turn the heat to maximum. The most important step when making fried rice is preheating your wok. Since home stoves aren't as powerful as commercial ones, tilt the wok in all directions so the entire surface heats evenly and thoroughly. This usually takes 30 seconds to 1 minute, depending on your stove's power. If you don't pre-heat the wok, the rice will stick like crazy—and trust me, that's a nightmare you don't want to deal with.
When the wok starts to smoke, that's the sign to add a generous amount of oil. Do not pre-heat the wok for too long—if the metal gets too hot, the oil could ignite as soon as it touches the wok.
I feel too much oil
Swirl the oil to coat the wok and create a nonstick layer. Add half of the diced scallions and 1 tablespoon of minced garlic and stir for just a few seconds.
Pour in the beaten eggs and stir well. This way, every bite of egg is infused with the scallion and garlic aroma, making it extra fragrant.
lovely
Once the egg is mostly set, drizzle a bit more oil around the edges of the wok, then add the cooked rice. Break up any clumps until every grain is loose and separated. Continue to stir the rice for 3 minutes.
Season the fried rice with 1 tbsp of oyster sauce and 1 tbsp of soy sauce.
I searched everywhere for THE egg fried rice recipe that was easy to make, thank you so much, your explainig is very clear, professional, but easy to understand, this recipe is the best one I've ever tried!
Last, toss in the diced scallions and mix well. Serve as a foundation for any meal you like.
If you want perfect take away like rice, sticky and fluffy at the same time, I can tell you the whole trick restaurants use:
1. Mix sushi rice 50/50 with jasmine rice
2. Wash all together 5 times, or till the water gets nearly clear.
3. measure around 1,2 times of the amount of the rice you will use in water:
250 gramms of rice is 300 gramms of water
4. Put thenrice ajd the cold water into your cooking pan and leave the rice on the cold stove for soaking. This will make it more fluffy later.
5. Turn on the heat till its cooking, after turn down the heat to your lowest setting. Put on the lid!
6. Let anything cook for 10 to 12 minutes, NEVER STIR THE RICE!
7. After 10 to 12 minutes turn of the heat akd let the rice rest for another 15 minutes.
Ready! This is the most perfect Asian food rice, you will ever get! Most restaurants do it like that!
More User Perspectives
My go-to channel, for Chinese cooking! I have some leftover rice and some eggs... And I'm hungry! Let's see, how hard could it be?
@wheezysqueezebox7651The biggest mistake that people do when cooking Chinese fried rice is when they add soya sauce or other flavorings, the only frying and flavouring ingredient to use is seame seed oil, to fry all your vegetables first with some salt to your own taste, then throw in the rice last. If you use soya sauce or any other flavourings it will kill the famous frying taste that Chinese fried rice is loved for.
You should use a little bit of water if the fried rice gets a bit too dry or if the rice is burning and sticking to the bottom of the pan. But not too much water, the bare minimum is best.
I prefer to turn off the gas or the electric element after adding a little water so its easier to scrape off the rice that's stuck to the bottom of the pan and to mix the water evenly throughout the fried rice to moisturize it properly.
But you can fry it more if the fried rice has too much moisture in it as well. You should also add in more sesame seed oil if its lacking the Chinese fried rice flavour and taste...
The addictive fried rice taste that you get from Chinese takeaways isn't MSG its Sesame seed oil, and Google said that its a healthy type of oil, and I thought to myself awesome!!!
But the charring smokey flavor in the fried rice is caused by the Chinese cooks using very very hot gas driven woks. But the main flavor is still Sesame seed oil.
Not oily ? you've added a TON of oil !
@danielracovitan9779Don't have the right type of wok, it's on my list to replace, but still going to try this recipe its the first one I found that suits my needs best.
I've recently started a more Asian diet because it's cheaper and I love the flavours. I now I have leftover rice 😂
Dear oh dear how much oil deep fried eggs
@charlesbull6188Great recipe, thanks! Btw your English is REALLY good!:)
@WiizardiiI'm going to make this, I have, oyster sauce, soy sauce, spring onions, white pepper, sesame oil, salt.
No MSG, I hope its enough for the base to go with the rice and eggs, my only concern im using induction hob i have no gas stove, will this still be OK?
Maganda sana kaso ang mantica niya ang daming mantica 😢 parang oil Isang baso
@ViviantomasLigao-rq8ccThis is now my go to quick meal with my leftover rice. Very tasty, satisfying and quick to make. I can start it in my lunch break and finish eating on time. ❤
@FatmaBarkeyHow much rice did you use? It is not in ingredients.
@jd7713Perfect 🎉
@corvavw6447nice buut too much oil
@doodle7639So I've noticed you don't use MSG. Is there a reason why?
@RCLIFTOFFLove you! 💗💗
@KattykakesWhat if your stove is electric, I how do woks do
@mossieclarkpayne3040Thank you lady
@caliboiduceeUwielbiam ❤❤❤
@monika6101What brand of burner are you using under the wok?
@Morholt357the amount of oil you're using is a good reason why its not sticking lol.
@parassingh9835Omygoodness THATS A LOT OF OIL😮
@chorizo5756I just made it just like you said and it's bloody brilliant! Thank you so much for the recipe.
@Phobos_NyxI have a portable burner of 10 000 BTU, is it enough heat to cook fried rice properly?
@chantaldubois5365Needs an Uncle Roger review. Have to admit she has the BEST recipes and EXCELLENT instructions.👍👍👏👏
@Eric-jo8uhWhat kind of oil should I use, or does it matter?
@avedurhamSoooo much oil.
@estherwong8470Your very beautiful
@UsingUser-lw3oeI just purchased your wok 😊. I have a large nonstick wok but needed a smaller one that is easier to handle.
@Neila942Mandy, can the handle be removed to season the wok in a hot oven? I see that the wok in the video is not the same as what you are selling.
@tihzhoThat's a LOT of oil - it's like having some egg with your oil! I lived in China and Indonesia for many many years and that is a lot of oil!
@tihzhoIf the wok is well seasoned the rice or even meat will not stick. Never wash a seasoned wok with detergent! When a wok is still hot from cooking, rinsing it with hot water and a NON METAL scrubber if needed so as to not damage the seasoning. After rinsing, immediately dry the wok on the stovetop over low heat to prevent rust and then apply a thin layer of oil.
@tihzhoHello and thank you so much for your recipes! Is there any way to get your book in China avoiding international shipping?
@maximlezhnev863Sitting here eating this right now. Best fried rice I've ever made. Thank you so much. As a 2nd gen Chinese American whose mom hated cooking, channels like yours really make a huge difference in my life.
@sharkgirl424cool stuff:)
@crostoforLet's give it a try.
@myelectronicsworldWow yummy
@MarilouVallejoWas this 3 eggs?
@cathycalore5065