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.
Igbudu Blessing says
Thanks for this wonderful content. It was very insightful and enjoyable. You have amazing pictures. I have bookmarked your website and will be checking from time to time for more contents. Thanks a lot for this great information.
Mindy says
First attempt made me an addict. I finally know how to make my daughter’s favorite dish. Thank you so much.
Erren's Kitchen says
That is awesome to hear Mindy, thank you!
Erona says
Can I please know if i have to cook/boil the rice or just the way it is.
And what kind of chicken,or what seasoning should i put in the chicken?
And if i have to cook/boil. The rice what kind of seasoning should i put so I don’t put alot of seasoning.
Thanks
Erren says
You use cooked rice that is made a day in advance and chilled for at least 4 hours. Cook it in salted water teaspoon for 2 cups of water to 1 cup of rice will do.
Krista says
I could eat fried rice everyday! I have to try this recipe!
Erren's Kitchen says
It really is delicious!
Taylor says
Fried rice is a family favorite! Easy, quick and full of flavor!
Erren's Kitchen says
It’s always a winner to find a recipe everyone enjoys in your home!
Erin | Dinners,Dishes and Dessert says
I know for sure this would be a huge hit in my house!
Erren's Kitchen says
That’s awesome to hear, Erin!
Anna says
I’ve never made fried rice with anchovy paste! I need to try it soon!
Erren's Kitchen says
I’m sure you will love it!
Chrissie Baker says
I made this for the first time and omg my family said there never buying fried rice from the shops again.
Erren's Kitchen says
That’s made my day, Chrissie!
Steph says
My family is a huge fan of fried rice! This looks so good I can’t wait to make a batch.
Beth Pierce says
Fried rice is one of my favorite foods! This looks delicious too; better than a restaurant version!
Libba Gray says
Hi again Erren! I’ve commented a couple times about how much difference it makes to use Light & Dark soy sauces and the anchovy paste. For you folks out there not using the anchovy paste BIG MISTAKE! HUGE! The first time I used it I wasn’t excited about it but I thought why not after all these years I’ve had something missing why not and it absolutely was the missing something. But I was moved to comment here because no that we have instant pot that makes the perfect rice with one to one cup ratios and it is absolutely perfect every time and I’m eating this recipe more and more often just because of the simplicity of the instant pot. You just set it and go and my rice @ 1-1 ratio is easy to break apart several hours later or next day. If people have an instant pot they don’t avail themselves to they really should so you don’t have to worry about the rice being right it will be! I also wanted to ask you if you don’t have a pork butt for char sui but you have some pork chops how would you cook that to use as your meat in your pork fried rice how would you season it and how would you cook it? I know you got some tricks up your sleeve let’s have it 😂😂
Erren Hart says
Hi Libba, I’m so glad you like the fried rice as much as we do! Thanks so much for the great info! I’m sure my instant pot users will be grateful! Unfortunately, mine collects dust because I can’t seem to keep it from smelling bad! I have tried everything from baking soda to vinegar and lemon juice. I even bought a replacement seal with no help. What’s the secret?