Uploaded June 2026 | Updated September 2026, 2 weeks ago
A quick recipe for takeaway-style Egg Fried Rice with loads of flavour!
Great for serving up as part of a homemade Chinese fakeaway.
Ingredients
2 tbsp neutral oil (I use avocado oil)
1 onion peeled and diced
2 cloves garlic peeled and minced
800 g (4 cups) boiled and cooled long-grain rice (this is about 1 1/3 cups (300g) dried rice that has been boiled in water)
½ tbsp sesame oil
2 eggs
2 tbsp dark soy sauce
¼ tsp salt
¼ tsp garlic salt
1 tbsp lemon juice (fresh or bottled is fine)
To Serve:
½ bunch of spring onions/scallions
Instructions
✅Add 1 tbsp of the oil in a large wok. Add the onion and cook, stirring regularly on a medium heat for 5 minutes until the onion starts to turn soft and translucent.
✅Add in the remaining oil and the minced garlic. Cook for a further 30 seconds, stirring regularly.
✅Add the rice and turn up the heat to high. Then drizzle over the sesame oil.
✅Use a spatula to toss everything together and to ensure the rice doesn’t stick to the bottom of the pan. Keep moving the rice around so that it’s all getting reheated.
✅Once the rice is hot (this will take about 5 minutes), push the rice over to the side of the pan and crack the two eggs in the space. Add a little splash (about 1/4 tbsp) of the soy sauce to the eggs.
✅Making sure the part of the wok with the eggs in is over the heat, fry the eggs, giving a mix with the spatula until the egg starts to cook and looks scrambled, but is still a little runny.
✅Now mix the egg into the rice.
✅Pour in the remaining soy sauce (about 1 3/4 tbsp), sprinkle on the salt, and garlic salt and mix it all together.
✅Add the lemon juice, stir and taste. Add a little more lemon juice if required.
✅Divide between 4 bowls. Top with spring onions (scallions) and serve with your favourite Chinese dish.
A quick recipe for takeaway-style Egg Fried Rice with loads of flavour!
Great for serving up as part of a homemade Chinese fakeaway.
Ingredients
2 tbsp neutral oil (I use avocado oil)
1 onion peeled and diced
2 cloves garlic peeled and minced
800 g (4 cups) boiled and cooled long-grain rice (this is about 1 1/3 cups (300g) dried rice that has been boiled in water)
½ tbsp sesame oil
2 eggs
2 tbsp dark soy sauce
¼ tsp salt
¼ tsp garlic salt
1 tbsp lemon juice (fresh or bottled is fine)
To Serve:
½ bunch of spring onions/scallions
Instructions
✅Add 1 tbsp of the oil in a large wok. Add the onion and cook, stirring regularly on a medium heat for 5 minutes until the onion starts to turn soft and translucent.
✅Add in the remaining oil and the minced garlic. Cook for a further 30 seconds, stirring regularly.
✅Add the rice and turn up the heat to high. Then drizzle over the sesame oil.
✅Use a spatula to toss everything together and to ensure the rice doesn’t stick to the bottom of the pan. Keep moving the rice around so that it’s all getting reheated.
✅Once the rice is hot (this will take about 5 minutes), push the rice over to the side of the pan and crack the two eggs in the space. Add a little splash (about 1/4 tbsp) of the soy sauce to the eggs.
✅Making sure the part of the wok with the eggs in is over the heat, fry the eggs, giving a mix with the spatula until the egg starts to cook and looks scrambled, but is still a little runny.
✅Now mix the egg into the rice.
✅Pour in the remaining soy sauce (about 1 3/4 tbsp), sprinkle on the salt, and garlic salt and mix it all together.
✅Add the lemon juice, stir and taste. Add a little more lemon juice if required.
✅Divide between 4 bowls. Top with spring onions (scallions) and serve with your favourite Chinese dish.
