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Egg Fried rice served in a bowl with a spoon

Egg Fried Rice - Same restaurant style taste!

A few simple tricks and easily available ingredients are all you need to make restaurant style egg fried rice at home!
5 from 1 vote
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Course: Main Course
Cuisine: Chinese
Keyword: 30 minute dinner, Egg Fried Rice, fried rice, How to make fried rice
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 Portions
Calories: 583kcal
Author: Richa


  • 3 tablespoons Oil divided
  • 1 teaspoon Ginger finely chopped
  • 1/2 teaspoon Garlic finely chopped
  • 1/4 cup Celery finely chopped
  • 1/4 cup Spring onions finely chopped (white pale part)
  • 1/2 cup Green beans chopped
  • 1/2 cup Carrots chopped
  • 1 cup Mushrooms sliced
  • 2 1/2 cups White rice cooked leftover (approx 3/4 cup raw rice)
  • 1 tablespoon Dark soy sauce
  • 2 teaspoon Rice vinegar
  • 1 teaspoon Sesame oil
  • 1/2 teaspoon White pepper powder
  • 1/4 teaspoon Salt
  • 2 Eggs
  • 1/2 cup Spring onions chopped (green part)


  • Heat a tablespoon of oil in a wok. Whisk the eggs and add them to the wok. Let the egg fry in the oil for 10 seconds and then scramble it, making sure not to brown it. Remove it from the wok.
  • In the same wok, heat the remaining oil and add ginger, garlic, celery and the white part of spring onions. Stir fry the aromatics for a minute or two on high heat. Add beans, carrots and mushrooms and stir fry for another two minute, all the time making sure that its on high heat so that the veggies remain crunchy.
  • Add cooked rice, soy sauce, rice vinegar, sesame oil, white pepper powder, salt (if using). Stir fry again to make sure everything is mixed well. Don't worry if the rice sticks a little to the bottom. Just scrape it off - those crunchy bits are yum! Add the scrambled eggs and green part of spring onions. Mix again and turn off the heat. Serve immediately.


Rice: Any short grain white rice will work well for this recipe. Short grain rice tastes much better than long grained rice in fried rice
Cooking rice for fried rice: Its best to use leftover rice from the previous day for fried rice. This is because, rice that has been in the fridge overnight has less moisture and will make for fluffier, less gluggy or sticky fried rice. If you don't have leftover rice, cook the rice, spread it out on a baking sheet and refrigerate it for half an hour before cooking.
Veggies: You can use your favourite veggies in this recipe. That's the beauty of fried rice. I also love using broccoli, cabbage, bok choy in this recipe.
Protein: Chicken, shrimp/ prawns, bacon all taste great in this recipe. Just cook them before and add them along with the veggies in the recipe
Freezing: Egg fried rice can be easily frozen. Let it cool to room temperature and freeze it in freezer friendly containers. This can be frozen for up to 3 months.
Reheating egg fried rice: To reheat this dish, take the container out of the freezer, let it thaw and then microwave in 2 minute spurts.
Cauliflower Fried Rice: To make this healthier, swap the rice for 3 cups cauliflower rice


Calories: 583kcal | Carbohydrates: 98g | Protein: 13g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 82mg | Sodium: 455mg | Potassium: 398mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3102IU | Vitamin C: 7mg | Calcium: 71mg | Iron: 2mg