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!
Easy Homemade Fried Rice With Egg
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.
My Secret to The Best Fried Rice
The secret ingredient is anchovies (I use anchovy paste). I saw it on a cooking show years ago and once I tried it, I never went back!
It gives the recipe a real restaurant flavor. I know many people don’t like the idea of anchovies, but I promise it doesn’t give it a fishy flavor and you don’t need much.
Don’t like Anchovies? You can swap it for a tablespoon or two of fish sauce. Just be aware fish sauce is salty so taste as you go!
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!
More Delicious Chinese Recipes
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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.
LANNI says
We all loved this! I used just one bag of frozen broccoli stir fry veggies. Delicious!
Erren Hart says
I’m so delighted to hear you liked it! 🙂
Ellie says
This is my family’s favorite recipe! I could never mention the anchovies, but that could be our secret! Thanks, Erren! 🙂
Erren Hart says
Thanks so much for leaving such lovely feedback!
Liz Gray says
I never would have guessed it!! Anchovy paste!?! Crazy but it absolutely was the missing ingredient I’ve looked for all these years of making fried rice that lacked SOMETHING. I’ve bought things at asian market locally suggested to me but none of them were it. Anchovy paste. Well, I’m a new fan of it!
Erren's Kitchen says
That’s great Liz! I’m glad you enjoyed it 🙂
Donna says
One of the better recipes for fried rice. I didnt have anchovy paste or fish sauce but did have oyster sauce and it came out very good. Precooked, cold rice is a must. I had leftover smoked pork butt and it added great flavor.
Erren's Kitchen says
That sounds amazing Donna, thank you for the compliment 🙂
john says
thanks for sharing