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!
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Let’s Make 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.
Tips + 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 Information:
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.
Ana says
Vietnamese people just use fish sauce which is made from anchovies anyways…
Alice says
Really enjoyed this, especially since it was relatively quick and easy. I think I don’t normally use enough soy sauce. The two tablespoons here really added the “umami” taste, I think (just guessing). I added 8 oz of sliced mushrooms sauteed. I didn’t have quite enough anchovy paste so I added a tsp of Thai chili paste. I used a cup of mashed tofu (the organic sprouted kind) which I added to the veggies before adding the rice since I wanted the tofu to absorb some of the veggie/salty/soy flavor. Will definitely be making this again. Very simple and easy and tasty, yum.
P.S. I always have cooked rice frozen in 1 cup portions in my freezer for quick meals. Just needed to be defrosted. That added to the simplicity. Thanks!
Erren says
Sounds great, Alice! Thanks so much for the great feedback!
Libba Gray says
I learn something new in reader comments all the time and this was another one regarding the rice. I had no idea you could freeze it! So how do you use it just thaw it and throw it in the pan as directed or what? And thanks for the tip!
Chrissy Ernst says
This is really good. I will try anchovy sauce the next time I make it. I did use beef, chicken and shrimp with a bag of froxen peas and carrots. Really good. I have an instant pot that made my rice prior to and the rice was very firm. I almost thought to firm but turned out the best I’ve had.
Chrissy Ernst says
This is really good. I will try anchovy sauce the next time I make it. I did use beef, chicken and shrimp with a bag of froxen peas and carrots. Really good.
Nigel says
I use fish sauce which is made from anchovies so has the same taste but is cheaper and ready available. It’s also widely used in Chinese restaurants for its ease of use.
Wayne says
We make this all the time! Love it! Thanks so much!
Erren says
That’s so great to hear! 🙂
Amanda says
This recipe is really fantastic! The anchovy paste really makes it! Thanks so much for sharing!
pat says
My secret ingredient is kecap manis. Don’t need too much. It gives me that certain smokyness. As far as anchovies, I use a high quality fish sauce. Again, not too much. These two ingredients will put your fried rice ahead of most anything you’ve ever tasted. And I have tried many different recipe combinations.
Marlene. k says
Anchovy is too fishy ..I can’t have anything fishy..can it be substituted with something else??
Erren says
You can omit it if you really don’t like them.
Inge says
I have never used anchovy paste. With all the soy sauce wouldn’t it be too salty? I do use some ginger and garlic in mine.
Erren says
Hi Inge, If you’re worried about salt content, add the anchovy paste and then taste as you add the soy sauce. Dark soy sauce shouldn’t be salty though it’s just for color and some flavor. Hope this helps!