Egg Fried Rice

Chinese, Rice July 12th, 2006

Egg Fried RiceI’ve pondered long and hard what recipe or Asian food I shall blog about. After much thought, I decided to share with you the humble “Egg Fried Rice”.

Why the Egg Fried Rice, you might ask? Well, for starters, the very first dish I learnt to cook (after “graduating” from frying eggs) was Egg Fried Rice. I was only 11 years old then. It is a simple dish and sure fills the stomach. It is also popular in most chinese restaurants and take-aways.

This is my version of the no-frills Egg Fried Rice. Super simple and serves 2 persons.


  • 2 cups / rice bowls cold cooked rice
  • 2 eggs, lightly beaten
  • 4 shallots (thinly sliced)

Seasoning :

  • 1 ½ tsp light soy sauce
  • salt and pepper to taste


  • Chopped spring onions, sliced cucumbers and tomatoes

Heat one to two tablespoons oil in a wok and fry shallots till fragrant and light brown. Remove fried shallots.

Whilst oil is still hot, add the rice and stir-fry well. Pour in seasoning and continue to stir-fry for about 3 minutes. Pour in eggs and fry until properly cooked. The rice should be coated and yellowish-brown in colour.
Sprinkle the fried shallots over the rice. Dish out and serve with garnishing.

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