September 16, 2020

Chinese Egg Fried Rice 蛋炒飯 - A Different Method

Chinese, Egg, Fried Rice, recipe,  蛋炒飯

Here's a different and tasty way to make that old favorite, Chinese Egg Fried Rice!  This alternative method my hubby 老公 discovered makes for a gorgeously yellow hued and creamy version of fried rice.  It's super yummy and just as easy to make.  I haven't decided yet which version I prefer, the traditional way of making Chinese Fried Rice or this new creamier version of fried rice.  

Chinese, Egg, Fried Rice, recipe,  蛋炒飯

Chinese fried rice was originally invented by ingenious family cooks as a way to use up leftovers from last night's dinner.  Over time this homey dish has evolved into a classic favorite of the Chinese table both at home and at Chinese restaurants.  

A furiously hot and quick stir fry of leftover cooked rice, egg, leftover bits of meat, chopped up bits of whatever veg that can be scrounged from the pantry, and a final necessary sprinkle of spring onions makes for a plate of balanced deliciousness that certainly agrees with the theory that the whole is greater than the sum of its parts!

Chinese, Egg, Fried Rice, recipe,  蛋炒飯
Rice soaking in the raw egg

One important essential for making fried rice is that the rice is leftover and refrigerated overnight.  Freshly cooked rice will not do!  The refrigeration allows the rice to dry out a bit so that when stir fried the rice grains remain separate, thus allowing for each rice grain to be infused with a bit of egg.

In this special fried rice recipe the major difference is how the egg is added to the mix.  Normally the egg is cooked separately for a bit before the rice is added and then all is stir fried briskly.  In this recipe the egg is stirred into the cold cooked rice and left for a longish soak, the beaten egg absorbing into the grains of rice.  Upon stir frying, the fried rice retains a gorgeous golden yellow hue and the rice grains are slightly creamy due to the absorbed egg.

Chinese, Egg, Fried Rice, recipe,  蛋炒飯
Gan Lan Choi

For the vegetable side of things we usually use whatever our refrigerator coughs up on the day.  As a rule whatever is used should not be too wet and should not take too long to cook.  Leftover veggies will work as well, just need to chop and dice to edible bits.  

Recently we like to use the gan lan choi 芥蘭 or chinese kale, sliced to small pieces.  It has a lovely flavor and an even lovelier crunch.  Other possible veggie options include bell pepper, choi sum 菜心, peas, carrots, corn, etc.

Chinese, Egg, Fried Rice, recipe,  蛋炒飯
Shrimp shelled and cut to thirds

The meat portion of Chinese fried rice is optional.  Actually even the veggie portion is optional.  The Chinese fried rice can be, at its most subtle and humble, done with just rice, egg, spring onion and a good dash of salt.  

But...if you do like to add meat, which we do, you can add in cubes of beef, chicken or pork.  Leftovers work so good here because the meat is already cooked and flavored.   Just dice and add it in.  Seafood is excellent as well- we love using shrimp!

A good way to approach this freestyle stir fry dish is to think of the rice as a blank canvas, ready to be painted with whatever colors and flavors move you to create the prefect edible painting!

Chinese, Egg, Fried Rice, recipe,  蛋炒飯

The key to the stir fry is to stir quick and scorchingly hot over high heat.  High heat and a constant toss of the contents of the wok will cook the ingredients quickly and evenly, creating a lovely 'wok hei' 鑊氣, that slightly caramelized, charry, smoke infused perfection that is the ultimate goal of stir fry.

Try out this alternative method for Chinese Egg Fried Rice and let us know what you think.  The traditional fried rice way or this golden hued creamier way, which method is your favorite?

Chinese, Egg, Fried Rice, recipe,  蛋炒飯
Chinese Egg Fried Rice - A Different Method
(makes four bowls of rice) Prep time: 3 mins  Cook time: 5 mins


  • 2 eggs
  • 1/8 tsp salt
  • 4 cups cooked rice, refrigerated overnight
  •  3 tbsp oil
  • 1 cup vegetable, chopped
  • 1/2  cup meat, diced
  • 1/2 tsp salt
  • 1/8 tsp white pepper
  • 4 tbsp spring onion, chopped to rounds


Break eggs in bowl, beat lightly.  Add 1/8 tsp salt and mix.  Scoop rice into large bowl and break up any clumps.  Add in eggs and mix until incorporated.  Cover and let soak for 1/2 hour.

Heat wok over high heat until hot.  Add 1/2 tbsp oil.  Add meat and stir for a minute or so until the meat edges crisp up.  Remove.

Add 2 tbsp oil to hot wok.  Add in rice and stir constantly for 2 mins, using a spatula to break up any rice clumps until rice grains are completely separate.  Push rice up the sides of the wok, leaving a hole in the middle.  

Add 1/2 tbsp oil in the middle of wok and add in chopped veg.  Stir fry for one minute, keeping to the middle.  Now add the meat, mix everything together and stir for another minute.  Season with salt, white pepper.  Sprinkle spring onion over and stir a couple more times, turn off heat.  

Scoop into the serving dish and serve hot!



  1. Uncle Roger would be mortified!

  2. Hey AC - Checked out the Uncle Roger video, it's hilarious...but I think even his version of fried rice is a bit off! ~ellen

  3. This is an interesting and shall I say, innovative idea. I have high hopes and will try it out soon. Thanks for the idea!

    1. Hi Sabena - let us know how you like it! ~ellen

    2. Tried it and loved it! The egg flavor is amplified somehow compared to cooking them separately the classic way. Made each grain eggy yellow and delicious!

    3. YES! Loved how you described it...that's exactly what it is.😄 ellen