Chicken and egg fried rice

    15 min

    The simplest of Chinese recipes is recreated here by stir-frying chicken, rice, soy sauce and egg. The trick to make perfect fried rice is not to use hot rice, but cold, cooked rice.

    2251 people made this

    Serves: 3 

    • 1 egg
    • 1 tablespoon water
    • 15g butter
    • 1 tablespoon vegetable oil
    • 1 onion, chopped
    • 315g cooked white rice, cold
    • 2 tablespoons soy sauce
    • 1 teaspoon ground black pepper
    • 140g cooked chicken meat, chopped

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. In a small bowl, beat egg with water. Melt butter in a large frying pan over medium low heat. Allow the egg to cook without disturbing it for 1 to 2 minutes. Remove from frying pan and cut into thin strips.
    2. Heat oil in same frying pan; add onion and saute until soft. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot.

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    Reviews in English (1406)


    added another tweak:i made this again and fried the chicken pieces in a little oil and then added 1 tbsp of dark soy sauce......the soy sauce gave the chicken a nice colour and flavour!  -  03 Sep 2011


    I thought that this was lovely as did my 5 year old daughter.....hubby on the other hand's not keen on 'dry''rice' had to make him some curry sauce!lol!I made a slight change to the recipe...i sprinkled the chopped chicken with a little 'Thai 7 Spice' before i fried it for that bit extra made all the difference!  -  06 Jul 2011


    It gets a cheer and a smile from my 8 year old, so full marks from me.  -  24 Sep 2012