Easy egg fried rice: Chinese takeaway at home

Easy egg fried rice: Chinese takeaway at home


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About this recipe: Easy to make Chinese takeaway-style egg fried rice.

Samantha's Supper Kent, England, UK

Serves: 2 

  • 140g (3/4 cup) long grain rice
  • groundnut oil for frying
  • 2 eggs
  • 3 teaspoons toasted sesame oil
  • 1 pinch Chinese 5 spice powder
  • salt and pepper to taste
  • 30g (1/4 cup) frozen petit pois
  • good splash soy sauce
  • 3 spring onions, sliced

Prep:15min  ›  Cook:12min  ›  Extra time:4hr chilling  ›  Ready in:4hr27min 

  1. Boil the rice until just cooked, drain under cold water. Blot in a clean tea towel and spread on a non-stick baking tray in an even layer. Refrigerate overnight or at least 4 hours to dry out.
  2. When ready to cook, heat 1 tablespoon of the groundnut oil in a wok. Whisk the eggs together with 1 teaspoon sesame oil, Chinese 5 spice and salt and pepper to taste.
  3. Add to the wok and cook the eggs until just set, rolling over like an omelette. Remove with a slotted spoon onto kitchen paper.
  4. Heat a little more groundnut oil in the wok and add the rice, cook stirring constantly to prevent sticking for 5 to 7 minutes to heat through. (Add a little more oil if needed).
  5. Chop the omelette and add to the rice along with the peas. Mix well and stir fry for another 3 minutes. Add a splash of soy and really mix in well. Add the spring onions and 1 teaspoon sesame oil, mix for 2 minutes.
  6. Plate up and drizzle with remaining 1 teaspoon of sesame oil. Garnish with more sliced spring onions (optional). Enjoy.

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Reviews (3)


Really good rice dish - To save time I put the cooked rice in the oven on a low heat for about 20 mins to dry out, seemed to do the trick and I still ended up with an authentic Chinese rice dish. - 13 Dec 2013


Easy to make and very tastey, definately worth a go - 17 Mar 2015


Brilliant, family loves it, diced some carrots with it and was perfect! I also didn't wait four hours for it to dry out, just drained it and rinsed then fry it alone until it's ready. - 15 Nov 2014

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