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January 23, 2012

First of all to my readers: “恭喜發財!”


I hope 2012, the year of the dragon, is a great and prosperous year for all!

To celebrate, I’ve been munching my way through spring rolls so far and decided to make my own egg fried rice, something which I rarely eat or make as it’s not an everyday food for me, steamed/boiled rice is my usual type of carbohydrate. OK, so had to ring my mother for a bit of advice and she gave me a few pointers:

  • Cold cooked long grain rice is better than hot rice as the moisture has evaporated and doesn’t make the rice mushy – that makes sense
  • Make sure the wok is hot and the oil as well, should be smoking at the start before adding ingredients so you can get the “wok hei” aroma
  • Break up the cold rice before you stirfry it – minimises the chance of burning while you’re quickly trying to stirfry and break up rice grains
  • Get all your ingredients ready and make sure you’re not distracted while cooking – that’s true as things happen so quickly
  • Do not overcook the egg, it will be cooked in about 1 minute and you should then quickly scramble it before adding the rice
  • Keep stirfrying to get the rice grains evenly coated in the oil and heated thoroughly
  • Optional: If you’re Chinese, you’ll know what I mean when certain foods are “yit hei” where fried foods are “warming” so if you eat too many of these, you’ll get an imbalance in your system and get a sore throat and pimples. My mother says to counteract this, drink coca cola?!!

Stirfry the prawns, peas and spring onions for a couple of minutes

Stirfry the egg and rice thoroughly to evenly coat the rice grains in the oil

I don’t have a gas cooker but I do have a large 14 inch flat bottomed seasoned carbon steel wok to do my “wokking” or stirfrying. I like peas and prawns in my egg fried rice and it’s a great way to use up leftovers. Ingredients are down to YOUR personal style or improvisation, put whatever bits you like in the rice as long as you have cold rice, oil and beaten eggs. Some people may add ham or even Spam meat or other vegetables, just make sure they are not too big so they cook quickly. Long grain rice is fine to use, basmati is unnecessary and too expensive to use in this dish.
I found it very tasty, moreish and I could easily have eaten a whole plate of fried rice on its own, love finding the little flecks of fried egg and it’s so quick and easy to make.
Hope you have fun trying this out!
Egg fried rice
Makes 4 bowls of rice
2 tbsp groundnut oil
1 tbsp light soy
500 g cold cooked long grain rice
2 eggs, beaten with 1/2 tsp salt added
6-8 raw king prawns, peeled
A handful of peas
4 spring onions, chopped
  • Break up the rice with a fork.
  • Heat up a wok until hot before adding 1 tbsp groundnut oil and heat on high until the oil starts to smoke.
  • Add the prawns, peas, most of the spring onions (reserve some for the garnish) to the wok and stirfry for a few minutes
  • Push the wok ingredients to the side and pour the eggs into the centre of the wok and let it cook like an omelette until it almost looks set (should be less than 1 minute). Quickly scramble the egg with your wok spatula and push to the sides of the wok.
  • Add the remainingg 1 tbsp groundnut oil and let it heat until it starts to smoke.
  • Add the rice and quickly stirfry everything together.
  • Add 1 tbsp light soy and keep stirfrying until the rice is hot. Taste and season with more salt if required.
  • Garnish with spring onion and serve immediately.
2 Comments leave one →
  1. January 28, 2012 10:25 pm

    That fried rice looks so good!! Happy Chinese New Year! 🙂

    • January 29, 2012 11:16 am

      It tasted very moreish! Thank you for your comment and “Gung Hei Fat Choy” to you!

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