Easy Egg Fried Rice

Chef's secrets for perfect egg fried rice! Easy recipe for restaurant-quality flavour. Make it at home in minutes!

5 from 7 votes

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Course: Main Course

Cuisine: Chinese

Diet: Gluten Free, Low Lactose

Prep Time: 10

Cook Time: 15

Servings:

Calories: 997kcal

Author: Lei

Cook Prawns: In a non-stick pan over medium heat, cook prawns in oil until they turn pink. Set them aside.
Brown Onions: Set the heat to high. Add onions to the remaining oil and cook until they are slightly brown. Then, shift them to the side of the pan.
Stir-fry Eggs: Crack the eggs into the pan, mix the egg yolk and egg white, break them apart into small pieces using a spatula, and stir-fry until they’re cooked.
Mix Rice and Veggies: Add the rice, vegetable mix, and soy sauce. Mix well. Stir every 5-10 seconds to achieve a light golden crust. Add one or two tablespoons of water to keep the rice moist. Cook for 5-10 minutes, depending on your stovetop temperature.
Finish and Serve: Stir in the cooked prawns and spring onions then turn off the heat, and serve.

Butter: When cooking the prawns, add a teaspoon of butter to boost their flavour.
Eggs: Instead of whisking them, crack whole eggs directly into the hot oil and break them apart using a spatula. According to the chef, this method enhances the flavour of the eggs.
Moisten the rice: Add a couple of tablespoons of water while stir-frying to infuse the rice with a touch of moisture. It works like magic, ensuring that the rice remains separated and moist.
Stirring: You might see a chef busy excessively stirring rice, but because the heat in the restaurant is so much higher than in the home kitchen. To recreate a similar high-heat effect, it’s essential not to stir the rice excessively and allow it to form a slight crust.