Traditional Basic Egg Fried Rice

Today, you may be able to buy egg fried rice from Chinese restaurants or takeaways. But traditionally, it was only a dish invented from left over rice. It has been such a convenient dish especially when you cannot decide what to cook, have hardly anything in the fridge, or just cannot cook anything more complicated.

As a matter of fact, cooled-off rice makes better fried rice because of its dryer and less sticky texture; so it's not just a money- or time-saving meal.


  • 1 bowl cold boiled rice
  • 1 egg, beat
  • 1 tablespoon light soya sauce
  • 1 tablespoon vegetable oil
  • 1/4 cup water


  1. Heat oil on high in a wok or a deep saucepan.
  2. Stir in beaten egg and fry for about 1 minute.
  3. Add in soya sauce and water, stir well.
  4. Separate the fried egg into tiny pieces with the spatula.
  5. Pour in rice, stir well with sauce.
  6. Turn heat to medium and contnue to fry for 2-3 minutes, or till rice is golden brown.
  7. Serves 1.

Versatility Note:

  1. Soya sauce can be replaced with a pinch of sea salt, but it will not give the yellow-brown colour to the rice.
  2. Feel free to add some carrot cubes and peas to make it more colourful and crunchier.
  3. Some Chinese (from different area geographically) prefer the egg fried rice in a slightly darker colour . This can be done by using a thick or dark soya sauce instead of light soya sauce.