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Egg fried rice | Chinese Egg Fried Rice recipe

Egg fried rice is one of the famous and favorite fast food recipes from the great Chinese cuisine. Today let us see this Egg fried rice with detailed pictures and video. 
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Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Course
Cuisine Chinese
Servings 2
Calories 350 kcal



  • 3 tbsp cooking oil
  • 2 cups cooked rice
  • 3 eggs beaten
  • ½ tsp white pepper powder
  • 1 tsp ginger
  • 1 tsp garlic
  • 1 tsp soya sauce
  • 1 tsp green chilli paste or green chilli sauce
  • ½ tsp salt
  • ¼ tsp sugar
  • 1 pinch Ajinomoto optional

Veggies used (chopped):

  • ½ cup cabbage
  • ½ cup carrot
  • ½ cup capsicum
  • ½ cup beans
  • ½ cup onion optional
  • ½ cup green onion

To garnish:

  • 1 tbsp chopped green onion



  • Chop all the vegetables including ginger and garlic finely as shown in picture.
  • Make green chilli paste by grinding 5 green chillies with some water, if you don’t have green chilli sauce.
  • Cook rice grains and cool them. The cooked grains should have separate texture and not mushy.
  • Beat eggs and keep ready.


  • Heat a frying pan with a tbsp of oil, pour the beaten egg mixture. You can add a pinch of salt and pepper if you like.
  • Stir quickly and fry the eggs in oil until they become like scramble/bhurji. Keep aside separately.
  • In the same pan if it big enough or in a different deep wok heat the remaining oil.
  • Always cook this in high flame. Add chopped ginger and garlic, fry quickly.
  • Don’t worry about browning. Let them brown, but keep the flame in high mode, saute quickly.
  • Now add the finely chopped veggies one by one, continue frying them.
  • Do not cook vegetables until soft, they should retain the crisp texture. So act fast accordingly. The whole process of sautéing veggies will take only five minutes.
  • Now add fried scrambled eggs and mix with veggies.
  • Add green chilli paste/sauce, soya sauce, salt, sugar and white pepper one by one, sauté with the egg mix.
  • Now add cooked and cooled rice and mix quickly.
  • Cook and mix in high flame, do quickly because the rice should not stick to the kadai. You can add a tsp of oil around the corners, to avoid sticking in iron wok. Use non-stick pan for hassle free cooking.
  • When rice becomes hot and absorbs all the spices switch off. Add a pinch of ajinomoto at the last stage before switching off if you are using. I don’t use ajinomoto.
  • Garnish with chopped green onions and serve hot.



Tips/notes: 1. Always cook fried rice in high temperature. 2. Use separately cooked rice for fried rice, soft cooked mushy rice will not be suitable for this recipe. 3. This is a mild spicy egg fried rice. Adjust pepper and green chilli paste based on your liking. 4. You can replace with black pepper powder if you don’t have white one, but keep in mind that the color may turn darker if you use black pepper powder. 5. Use soya sauce only recommended quantity, else the soya sauce smell will become very strong and overtake natural egg rice aroma. 6. Soya sauce and green onions are the highlighting ingredients in any Chinese dish hence don’t avoid them. 7. Be mindful with the salt usage as we are using soya sauce too. 8. Never close with lid while making fried rice. Open kadai with high temperature is the suitable one.


Calories: 350kcal
Keyword chinese egg fried rice, egg fried rice
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