This is my go-to base for so many of my fakeaway recipes – simple, quick egg fried rice that tastes just like a Chinese takeaway. Cold leftover rice is the secret to getting the texture right and saving yourself time on the evening of cooking!
The dark soy sauce is what gives it that deep colour and rich flavour. I use Lee Kum Kee which you can find in the world foods aisle of most supermarkets – it makes a real difference vs regular soy sauce so worth picking up if you haven’t already.
If you’re in a pinch, microwave rice works too – just make sure it’s piping hot before you start.
How to make takeaway style egg fried rice:
Scroll down for the full recipe card and ingredient list.
1.Heat a pan over medium-high heat with the oil, then tip in your cold cooked rice and break it up with a spatula – let it heat through for about a minute
2.Pour over the dark soy sauce and stir until every grain of rice is evenly coated
3.Make a well in the centre of the pan, beat your egg in a mug and pour it in – let it softly scramble before starting to mix it through the rice
4.Once the egg is mostly cooked through, stir everything together so it’s evenly distributed through the rice
5.Make a small well, add the garlic and spring onions and stir through – cook for one final minute then serve
Egg Fried Rice (Chinese Takeaway Style)
An easy to make, Chinese takeaway style egg fried rice. With spring onions and dark soy sauce.
Ingredients
- 250-300g cooked long grain rice (cold leftover rice is best)
- 1 egg, beaten
- 1 tbsp dark soy sauce (I use Lee Kum Kee)
- 1/2 spring onion, finely sliced
- 1 garlic clove, minced
- 1 tbsp neutral oil
Instructions
- Heat a pan over medium-high heat with the oil.
- Add the cold cooked rice and break it up with a spatula. Let it heat through for about a minute.
- Pour over the dark soy sauce and stir until the rice is evenly coated.
- Make a well in the centre of the pan, pour in the beaten egg and let it softly scramble before mixing through the rice.
- Make a small well, add the garlic and spring onions and stir through. Cook for one final minute and serve.
Notes
Cold leftover rice is key - freshly cooked rice goes stodgy in the pan. If you're planning ahead, cook your rice the night before and leave it in the fridge. Microwave rice works in a pinch, just make sure it's hot before you start.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 281Total Fat 7gSaturated Fat 0gUnsaturated Fat 7gSodium 402mgCarbohydrates 4gFiber 1gSugar 2gProtein 1g
Nutritional data provided here is only an estimate. If you're tracking these things for medical purposes please consult an outside, trusted source. Thanks!
