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Learn how to make the best and delicious Chinese-style egg fried rice with this easy simple recipe. All the tips you need to know.
Making fried rice is one of my favorite things. Like seriously! Fried rice has been my many emergencies, quick, and delicious meals for many dinners! When I cook rice, I always cook extra for this reason. The best part is, the leftover rice that you keep in the refrigerator makes the best fried rice. This egg fried rice is perfect for any day of the week. You can serve it as an entree or as a side dish to accompany other dishes.
WHAT TYPE OF RICE TO USE FOR FRIED RICE
WHITE RICE: I prefer Jasmine rice but any long or medium-grain white rice will do too. I won’t really recommend short-grain white rice like sushi rice as they are higher in starch content and stickier for my preference
BROWN RICE: Any type of medium to long-grain brown rice will work for fried rice too
HOW TO MAKE THE BEST CHINESE EGG FRIED RICE
1. Start with a cold refrigerated cooked rice (or at least room temperature)
2. Mix the egg yolks with the rice
3. Preheat wok/skillet until hot and then melt butter. Saute the aromatics until the onion is soft, about 3 minutes
4. Add the diced sausage and stir fry until they are lightly charred and smells really good, about 2 minutes
5. Add the thawed mixed vegetables, stir to mix for about 30 seconds
6. Add the egg rice mixture and stir to mix everything thoroughly
7. Add seasonings and continue to stir until the egg is cooked and the rice is no longer wet. Have a taste and add more salt to your taste
8. Garnish with sliced green onion and serve immediately as an entree or as part of a multi-course meal
VOILA! in 10 minutes or less you have a beautiful golden Chinese egg fried rice popping with colors here and there!
WHAT IF I DON’T HAVE LEFTOVER RICE
Chances are you might want to make this recipe but no leftover rice and you want to make it like TODAY! Sure, you can still do so. Here’s how:
1. Cook the rice according to the instruction
2. When the rice is done cooking, immediately fluff and spread it out on a sheet pan to let it cools down completely for at least 2-3 hours for the best result. Pop them in the fridge uncovered until you are ready to cook them is best if you have the time to do so
IMPORTANT TIPS YOU NEED TO KNOW
1. Make sure you have everything within your reach before you start cooking. Making fried rice is a quick business and you don’t want to be running around hunting for ingredients in the middle of cooking
2. Make sure you do not use freshly cooked rice to make fried rice. The fried rice is going to clump together and be sticky
3. Make sure your wok/skillet is really hot before you start stir frying
4. Use butter for maximum flavor. If you are concern about health, you can use regular cooking oil, but I can tell you butter sure makes a difference
VARIATIONS
Choice of meat protein: You can use leftover turkey, ham, rotisserie chicken, roast pork belly (siu yuk), Chinese char siu bbq pork, sausages, etc
Meatless: you can use extra firm tofu, tempeh, seitan
WHAT TO DO WITH THE EGG WHITES
Based on one of the readers’ suggestions, I scrambled the egg whites separately and then fold it back into the rice (as shown in the video). What a great idea! Sometimes we don’t know what else to do with the egg whites if you don’t plan to make anything else with them.
You can also try this recipe out:
How To Make Fortune Cookies
or make French macaroons or Angel food cake 🙂
OTHER FRIED RICE RECIPES YOU SHOULD CHECK OUT:
Easy One-Pan Miso Ginger Salmon Fried Rice
20-Minute Thai Red Curry Sausage Fried Rice
Super Delicious Kimchi Bokkeumbap (Kimchi Fried Rice)
How to Make Good Indonesian Nasi Goreng
How To Make Nasi Goreng Rendang (in Less Than 15 Minutes)
Nasi Goreng Petai / Pete (Stink bean fried rice)
Turmeric Cauliflower Fried Rice
DID YOU MAKE THIS CHINESE GOLDEN EGG FRIED RICE RECIPE?
I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
How To Make Chinese Golden Egg Fried Rice
Ingredients
- 400 gr cooked white rice about 2 cups, see notes
- 100 gr mixed vegetables thawed if frozen, about 1 cup
- 4 egg yolks
- 2 Tbsp butter unsalted
Aromatics:
- 1 small onion finely diced
- 4 cloves garlic minced
- 1 tsp grated fresh ginger
Seasonings:
- ½ tsp salt or more to taste
- ¼ tsp ground white pepper
- ¼ tsp sugar
Optional addition:
- 2 links Chinese sausage diced
Garnish:
- 1 stalk green onion thinly sliced
Instructions
- Add egg yolks to the rice. Stir to mix until the yolks coat all the rice grains
- Preheat your wok/skillet on high heat. When it's hot enough, add butter and let it melts, take care not to burn the butter by lowering the heat slightly to medium-high
- Add the aromatics and stir fry until really fragrant and the onion is soft, about 3 minutes or so. Add the diced sausage and stir fry until they are lightly charred and smells really good, about 2 minutes
- Add the thawed mixed vegetables, stir to mix for about 30 seconds. Add the egg rice mixture and stir to mix everything thoroughly. Add seasonings and continue to stir until the egg is cooked and the rice is no longer wet. Have a taste and add more salt to your taste
- Garnish with sliced green onion and serve immediately as an entree or as part of a multi-course meal
4 comments
Came out delicious. I added shrimp instead of Chinese sausage. L
What a delicious substitution! I love shrimp version too!
Made this for breakfast and it was a big hit. I ended up using a piece of cured chorizo that I had, and put some carrots and celery. Really it’s all about the technique and you can add whatever you want. Also, I cooked the egg whites seperately, chopped it finely, and folded it back into the rice. So a lot of protein!
Hi Ronny, you are so right! It’s all about the technique and pretty much your throw what you want in there 🙂 There can be hundreds of different varieties of fried rice LOL! I love what you added in there! Great idea to cook the egg whites separately and fold it back into the rice! Lots of protein indeed, good ones too! Thank you for sharing and for letting me know 🙂