Have you ever replicate the restaurant style Chinese fried rice, but still fall short of the result you want after trying all the methods on the internet, YouTube and recipe books? This article is aimed to provide the final piece of the missing puzzle that you are searching for.

I am referring to the simple Chinese fried rice with only eggs, garlic, scallions, soy sauce, and a pinch of salt.

These simple ingredients deliver a delicate balance of flavor and texture, which appeals to almost every palate.

If you are serious about cooking Chinese fried rice that will make everyone yearning for more, read the following sections before attempting the recipe. There is a lot more information which is not able to include in the recipe itself.

This fried rice recipe is adapted from the fried rice served in our restaurant. In my opinion, it is hard to define the best fried rice because every palate is unique. However, since this method is easy to replicate and required just a few ingredients, we hope it is useful for anyone who intends to replicate it at home.

The simplest Chinese fried rice turns out to be the most difficult one!

Why? Because there is no meat, chicken, shrimps, and spices to enhance the flavor.

It is all about technique to create the aroma, the desired texture, and flavor.

This is like showing off your vocal talent by performing acapella instead of jamming with a heavy metal band.

I will show you section by section, explaining each technique/ingredient in detail. That means this article is not for you if you are looking for a quick fix.

In contrast, once you have perfected your skill to cook this simple Chinese fried rice, you will be able to handle all other more ‘sophisticated ‘ fried rice recipes with ease.

Let’s dive in!

egg fried ice recipe

Note: This post may contain affiliate links. Please read my disclosure for more into. I may receive commissions for purchases made through links in this post.

1. Is it really better to fry with leftover rice?

Leftover rice

In my opinion, leftover rice is not the best way to prepare fried rice, although this is common in many Chinese restaurants.

There is a sound reason to use it in the restaurant. First, they will not waste any rice which is left the day before, which will turn stale on the following day. Secondly, leftover rice is drier and less sticky. Therefore it is easier to fry and will not stick onto the wok.

You will read the method of how to make the freshly cooked rice completely not sticky, just like leftover rice. So be patient.

Here is the method if you use leftover rice:

  • Keep the cooked rice in a container and cover it.
  • Place the rice in the refrigerator.
  • Remove the rice from the refrigerator the next day. Steam the rice in a steamer or heat it up in the microwave oven (a much convenient way) until the rice is hot and soft. Now it is ready for frying.

Leftover rice tends to be drier than fresh rice. It will easily turn hard and dry if you stir-fried it for too long.

Fresh rice

If you decide to use freshly cooked rice, rinse the uncooked rice as usual. Drain away the water and cook with 1.7x of the weight of the washed, drained rice. For example, for 1kg of dry rice, I will rinse it with water twice, removed the water with a wire mesh strainer, and then cooked with 1700 ml of water.

Cooking with stock

If the rice is cooked solely for fried rice, you have the luxury to use chicken broth instead of plain water to cook the rice.

Cooking with stock (preferably homemade chicken stock with neutral flavor) enhanced the flavor of the fried rice. By doing so, you do not need to add too many ingredients to fry the rice to make it tasty.

It is an open secret that many Chinese restaurants add either MSG or chicken powder (the powder form of chicken bouillon) to Chinese fried rice. Using your homemade chicken stock is the healthier alternative.

In fact, we use our homemade chicken broth (We always have chicken broth in our restaurant) to cook our Chinese fried rice at any time. However, if you intend to use part of the rice for frying, then you may just want to cook with water. For your convenience, the rice in this recipe is cooked with just water. You need to reduce the amount of salt if you use chicken stock that already seasoned with salt.

We use just water in the following recipe. You need to reduce the amount of salt if you use chicken stock that already seasoned with salt.

The benefit of using fresh rice to prepare fried rice

Chinese fried rice prepared with freshly cooked rice has a softer texture, yet you can make the outer surface dryer by frying briefly with high heat. The rice is delicate inside and aromatic outside. This texture is what I perceive a good fried rice suppose to be.

Remove the rice to let it cool down for half an hour before start frying. If you intend to fry it immediately, you can spread the rice on a large tray and blow it under the fan for five to ten minutes. Both methods help to dry the surface and make it less sticky during stir-frying. The inner part of the rice grain remains soft and tender.

easy fried rice

2. What is the best way to add the eggs to the rice?

There are three common ways to add the eggs to the fried rice:

  • Coat the rice with egg liquid as in the recipe at the end of this article.
  • Fried an egg and serve together with the rice.
  • Cook the egg like an omelet, then cut it into smaller pieces and mix with the rice.

I used all these methods, and settle with coating the rice with eggs which provides the best result.

The eggs that coat the rice grains form a barrier on the surface once it is cooked.  Since each grain is now coated with a thin layer of omelet, the rice will not stick to the wok,

Furthermore, the inner part of the rice is soft, This result is loosely analogous to the standard breading method of flying schnitzel, in which the breadcrumbs form a protective shield to prevent direct heat onto the meat.

Once the egg liquid layer is set/cook, you can turn to high heat to start to generate the ‘wok-hei’ without having the problem of the rice sticking to the wok surface.

3. The right way to fry the garlic until it turns golden brown

I learned the trick how to prepare the fried garlic from my partner in the restaurant.

This method is used to prepare Japanese teppanyaki garlic fried rice. It is crispy, and infuse the oil with a strong garlicky flavor.  We use it in our Chinese fried rice with great success.

  • Chopped the garlic.
  • Heat up the vegetable oil in the wok, add the minced garlic into it.
  • Saute the garlic over low heat until it just turns to light brown and crispy.
  • Remove the garlic from the wok, and leave the garlicky oil in the wok for frying the rice.

The key is to saute the garlic over low heat and slowly. By doing so, there is sufficient time to enable the garlic flavor to diffuse into the oil. This concept is similar to prepare the agleo e oleo pasta , in which garlic is first sauteed in oil over low heat. Fried rice that is wonderfully flavored with garlic oil makes every bite blissful.

The crispy fried garlic is added back to the wok and stir-fried with the rice after the egg forms a solid coating over the rice. The combination of eggs and garlic significantly enhanced the flavor the fried rice.

fried rice with garlic and scallions

4. Scallion- the perfect combination with garlic and egg

Scallion is essential for Chinese fried rice. In fact, you will find scallion in most of the Chinese and Japanese fried rice recipes.

We use scallion to stir-fry the rice for the aroma and crunchiness.

Cut two-thirds of the scallion into the short strips, about half cm length for frying the rice.

Cut the remaining one-third into thin rings. Soak the scallions in cold water for ten minutes and drain. This effect is familiar to soaking the lettuce in cold water to make it crunchy. The same principle applies here.  The scallion will become very crunchy which is perfect to be used as the topping for the fried rice.

5. A dash of salt and pepper is all you need to season the rice

I like to season with salt at the last stage of stir-frying. This process is my preference, and I find that it gives me a better control over the saltiness of the rice.

How much salt is required? I will start with a half teaspoon (2.5g) of fine salt for every 500g of cooked rice.

As for the pepper, use the ground white pepper, not black pepper. There is a significant difference in taste between them. Most people in Asia use white pepper for general cooking, which will make the Chinese fried rice taste authentic.

6. Premium soy sauce- our secret weapon for the best result

The eggs, scallions, and garlic should have provided sufficient flavor to the fried rice. In fact, if you just stop at this stage, you will get the Chinese fried rice with a pleasant looking bright yellow.

However, it is worth to add some good quality light soy sauce for the final touch.

The quality of soy sauce is important because we are relying on just a few simple ingredients, and the soy sauce will amplify the flavor to the next level.

A common grade soy sauce is only suitable if there are plenty ingredients in the rice. In this case, the flavor of these ingredients will take over the soy sauce.

The ideal amount of soy sauce is a tablespoon (15ml) for every 500g of fried rice. The color of the rice will become too dark if you use more than this amount.

Chinese fried rice top view

Six tips to produce the best Chinese fried rice at home

There is a misconception even among the kitchen staff that it takes roaring heat to produce the signature aroma (wok-hei) for Chinese fried rice.

In reality, you need to start with a smaller flame. But before you start stir-frying, you should get everything ready to keep things flowing throughout the entire stir-frying process. If you need to stop halfway, reduce the heat to the minimum and get whatever ingredients that are not within reach. Stir-frying is a continuous process that should not be interrupted.

Stir-frying the rice over high heat throughout will produce dry and hard fried rice, although it will have a strong aroma.

So what is the best way to ensure the rice is soft inside and yet with plenty of wok-hei?

  • Mix the egg liquids with the rice in a container. Some people like to add the egg liquid directly to the rice in the wok. While this is convenient, I find that mixing the egg liquid and the cooked rice prior adding to the wok works better. In this way, each grain of rice will encase fully by a thin layer of egg liquid.
  • Pour the wet rice into the garlic oil over low heat. If you turn up the heat now, the rice will contact the surface of the wok and stick on it.
  • Stir fry the rice over low heat until the egg liquid is set and form a thin layer of omelet that encases every grain.
  • Since the rice grains are covered with cooked egg, it will not stick to the wok even your are now frying it over a towering inferno. (Trust me. Try it!)
  • Turn to high heat and stir-fry briefly and get the aroma of the wok (wok-hei). Make sure you do not be overly ambitious and stir-fry it for too long, as the rice will become hard and dry.
  • Fried in small batches if you do not have a high power wok stove. I use 500 g of rice in the following recipe, which I think is the maximum you should cook if you are using a standard gas stove or induction stove at home. It is about the balance of demand and supply. High power stove can generate more heat to fry a large amount of rice. You can get the same result with a smaller stove by cooking in small batches.

Now you have the clear picture of how to deal with each ingredient, and the secret behind a good Chinese fried rice, you are ready to replicate one of our favorite recipe in our restaurant.

Check out this article I posted earlier for more information about cooking fried rice – “How to cook the best restaurant-style fried rice“.

The Chinese Fried Rice Recipe

Yield: 2 servings

Chinese fried rice with only six ingredients

fried rice recipe image

This is the recipe of the basic Chinese fried rice.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes



  1. Cut the scallion into thin rings. Soak a quarter of it in cold water for ten minutes, Remove and drained. Use the other three-quarters for frying the rice.
  2. Mix the beaten eggs with the cooked rice.
  3. Heat up the vegetable oil over low heat in the wok.
  4. Saute the chopped garlic slowly. Once it starts to turn sticky and become light brown, remove it immediately from the oil. Set aside. Leave the garlic oil in the wok.
  5. Add the rice to the oil. Stir-fry the rice over low heat slowly until the egg is cooked and form a thin layer on each grain of rice.
  6. Add the fried garlic, the unsoaked scallions, salt, and pepper to the rice, stir-fry over high heat for about one minute.
  7. Change to low heat, add the premium soy sauce, mix well and dish out.
  8. Sprinkle the soaked, drained scallion on the fried rice. Serve.

Nutrition Information:



Serving Size:

2 servings

Amount Per Serving: Calories: 619Total Fat: 27gSaturated Fat: 4gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 246mgSodium: 1172mgCarbohydrates: 75gFiber: 1gSugar: 1gProtein: 16g

This data was provided and calculated by Nutritionix on 5/25/2019

    15 replies to "How to cook the best Chinese fried rice with only six ingredients"

    • KP Kwan

      Hi, this is KP Kwan. I am happy to see you in this comment area, as you have read through my recipe. I am glad to reply any questions and comments as soon as possible.

      • Yaz

        I followed your tips on how to prepare fried rice and it came out better than I expected. What really impressed me is that you don’t need fancy ingredients which is quite pricey in my region.my family loved it was on the first try! Thanks so much.

        • KP Kwan

          Hi Yaz,
          Thanks so much for trying out the recipe and glad to know that it was a success 🙂
          KP Kwan

    • Marie Ramasamy

      Hi Kwan, thank you for Fried Rice recipe. I really like the idea of mixing the egg liquid to the rice before frying and starting to fry with a low flame.
      Thank certainly makes for a more fragrant & tasty result.
      Thank you for sharing your knowledge.
      Good luck!

      • KP Kwan

        Hi Marie,
        Glad to know that my recipe idea helps.
        Enjoy your fried rice and have a great day.

        KP Kwan

    • kmleong

      Hi KP Kwan,

      Thanks for the receipe but wonder if you coat the rice with eggs first, Won’t the egg be overcook before the rice?
      I think actually the most important Utensil is the wok, must be heavy (Cast Iron?) and the heat must be high. I once try that in a restuarant when I was younger. You pour in the rice into the wok whether left overnight or new the rice will start jumping due to the heat retaining properties and u just stir fried and it be cook in no time. No matter how I try now you just can’t do this in an ordinary wok cos heat retaining properties is low.

      That my opinions. And Just my comments

      • KP Kwan

        Hi KM Leong,

        Thanks for your comments and glad to know you were also working in the restaurant before like me now.

        You need to cook the rice over a low flame until the egg form a thin layer on the surface. When this happens, you will find that the rice is no longer fill ‘wet’and no longer sticky.

        I will turn up the heat at this point, and if you use the high power wok stove like those in the Chinese restaurant, you will tend to burn the egg/rice. Therefore, you need to stir-frying and flip the rice non-stop. Keep stir-frying it for a while after the rice starts to jump as you mentioned. I prefer not to fry it at high heat for longer than one minute as the inner part of the rice will start to turn dry.

        The home stove is a challenge as it does not create high heat. I would prefer to cook not more than 500g of cooked rice. Once more than that, the heat is insufficient to create jumping motion. (Of course, it varies from stove to stove. )

        Cast iron is certainly the best, my favorite too.

        There is no right or wrong, but this is my preferred method, but others may have other ways that they like.

        Happy frying 🙂

        KP Kwan

        • Eve

          Hiya! I’ve used this recipe two times now. It is great. I know that the quality of my fried rice can still use improvement. I was reading the other comments about needing a high-powered stove. I have a fairly small regular gas stove. Would it be better to remove the rice after the first stage of cooking at low heat, then get the pan really hot, then return the rice to the pan for the final minute? I don’t see another way my pan can get hot enough in only one minute.

          Thank you for your recipe, Kwan! It is the best I have used.

          • KP Kwan

            Hi Eve,
            That is exactly what I will do if I have a small stove.
            Some Chinese restaurants with a high volume of fried rice actually fried it twice. The first round is to fry in a large batch until nearly done. Then they remove it and keep it aside.
            When they want to serve the customer, they will take one portion (for one customer) and fry the second time. Your small stove cannot support a large batch sure will get the wok aroma for a small quantity.
            KP Kwan

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    • Francine Mai

      Hi Mr Kwan,
      I read with great interest your post on tips for Chinese fried rice. I have few questions :
      1) what kind of rice do you suggest to use ? We went to a chinese restaurant in Montreal recently, the rice (independently of plain white rice or fried rice) has a litle texture of glutinous rice. I was wondering if the restaurant use a mixture of rice or simply different technics to cook basmati or jasmin rice. it’s just delicious.
      2) Can the technic you suggest to get the “wok-hei” (from low to high heat gradually) be applied to any kind of chinese dishes or just this fried rice ?
      How can I get the “wok-hei” from home cooking ? I do have an induction cooktop at home.


      • KP Kwan

        Hi Francine.
        Thank you for dropping by at my blog and read my article in detail.
        Below is my answer:
        1. I use medium grain rice to cook because that is the favorite at where I live (Malaysia). I would instead let the person who prepares to decide what type of rice use. You can control the stickiness of the rice by two ways. 1) Choose long grain rice if you do not want it to be too sticky, (Jasmin rice is about medium). Choose Japanese rice if you want it to be sticky (like Japanese garlic fried rice which is quite sticky). 2). Wash the rice many times with water before cooking the rice. This way, the starch will be washed away. If you want the rice to be sticky, wash twice with water.
        2. Induction stove is not the best but can be used. If you want, buy a high power stove. If this is not practical, fried the rice in small batches. The limited heat from the induction stove can keep the rice hat enough throughout stir-frying. Again, there are two contributing factors to wok-hei. 1) The heat. You need high heat at the end of the stir-frying process for that.
        2) Some cooks say that cast iron wok/carbon steel wok is the best to generate wok hei. Wok hei cannot be created in the stainless steel vessel, as it mainly arises from the burning of the patina of polymers and fats embedded themselves on the surface of a well-used carbon steel wok or cast iron wok.

        Hope this is useful for you.

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