Best Ever Fried Rice

4.97 from 33 votes

This quick and easy recipe makes a delicious Chinese dinner or side dish for your favorite stir-fry.

Course Main

Cuisine Chinese

Keyword easy fried rice, fried rice recipe, fried rice with egg

Prep Time 10

Cook Time 8

Total Time 18

Servings people

Calories 520

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.

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!