The Fried Rice My Dad's Made Over 100,000 Times
Why this recipe
Most fried rice recipes online are tested only a handful of times. My dad used to make this dish multiple times a day, every day, for 60+ years and can make this in his sleep.
I know you'll love it as much as our community does! This recipe has over 3.4M views, 56K likes on YouTube.
There are some dishes that always seem to be better at restaurants and fried rice is one of them. Not anymore! My dad has made fried rice with egg hundreds of thousands of times and now he's sharing his battle-tested techniques for cooking this essential Chinese dish.
This method is one of the simplest varieties of fried rice and can be extended to involve almost any type of meat or ingredient you might want to try.
From proper stir-frying technique to why he prefers using fresh instead of day-old rice, my dad has lots of tips and tricks on how to make the best egg fried rice. Take this masterclass with a chef who has perfected it over the course of 50 years and you'll never have mushy, clumpy fried rice ever again.
(This recipe is also approved by Uncle Roger, a notoriously tough fried rice critic!)
What to serve with egg fried rice
Fried rice goes with everything and it all depends on what you're craving. Pair it with Char Siu, Garlic Shrimp or Salt and Pepper Tofu — truly, anything goes!
Pairs well with
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Ingredients
On rice
My dad's rice of choice is Thai jasmine rice, which he uses in all of his fried rice dishes, including the restaurant favorite Yangzhou Fried Rice and Ginger Fried Rice.
Unlike many recipes, he uses fresh rice and not leftover or day-old rice because the grains are fragrant, more tender and already hot.
Substitution Tip: While my dad prefers the aroma and texture of Thai jasmine rice, you can also use American long-grain rice or a blend of both. Short- and medium-grain rice are both too sticky for fried rice.
On add-ins
The great thing about fried rice is how easy it is to customize! You can leave out the veggies we use here and swap in other ingredients to your preference.
Chef's Tip: Avoid adding ingredients that contain a lot of water, such leafy greens such as bok choy or napa cabbage — save those for other recipes, like our Stir-Fried Bok Choy with Beef! — or gourds like winter melon, which is better suited for soup.
Equipment note
While you can make fried rice in a pan, a wok will not only give it the coveted wok hei (鑊氣), but allow you to make a bigger portion.
Instructions
Wash & cook rice
Wash the rice (14 oz) three times, using fresh water after each rinse. While rice isn't very dirty, washing it removes excess starch so the grains aren't stuck together. Drain the rice thoroughly after the final rinse.
Add the rice, followed by the water (14 oz) to a rice cooker and cook according to your rice cooker's instructions.
Cut green onions & carrot
Cut the green parts off of the green onions (1 oz) and dice into small pieces. Save the whites to use in another dish.
Slice the carrot (2 oz) in half, then into strips. Hold the strips together and dice into small pieces. Combine with the frozen corn and peas (4 oz) in bowl.
Crack & season eggs
Crack the eggs (4 large) into a bowl. Season with the salt (0.50 teaspoon), then set aside.
Microwave veggies & fluff rice
Once the rice is done cooking, leave it covered to steam for 2 additional minutes.
Meanwhile, add the water (0.30 cup) to the bowl of vegetables and microwave for 2 minutes to cook. Drain out the excess water and set aside.
Now that the 2 minutes are up, it's time to fluff the rice! Use chopsticks to stir and fluff rice for 1 to 2 minutes. This allows the excess steam to release and prevent clumping.
Stir fry & season
Heat the wok on high and beat the eggs. Lower the heat to low and add the oil (2 tablespoon), spreading it all over wok surface to make sure it's well coated.
Add eggs and stir gently, cooking them for about 20 to 30 seconds. Add the cooked rice on top of the eggs, flip and stir fry constantly, breaking apart the clumps of rice and eggs with a wok spatula for about 2 minutes.
(Chef's Tip: Make sure to scoop all the way to the bottom along all the sides of the wok and not the center, which will actually make the ingredients stick together.)
Using the flat side of the spatula, press down on the rice and spread it over the wok to gently loosen any clumps.
Add mixed veggies, increase the heat to high, flip and stir fry for another 2 to 3 minutes.
Turn the heat down to low. In a small bowl, combine the light soy sauce (1 tablespoon), dark soy sauce (1 teaspoon), salt (0.50 teaspoon), sugar (0.50 teaspoon), and chicken bouillon powder (1 teaspoon), if using, and pour over the rice.
Increase the heat to high and stir fry everything for another 2 to 3 minutes. You can also use chopsticks to help mix the fried rice or toss the wok.
Add the oil (1 tablespoon) and diced green onions, stir fry for another minute to mix everything together, then turn the heat off.
Taste and add more seasoning if needed. My dad uses an additional 1 teaspoon of light soy sauce this time.
Plate the fried rice
You can plate the fried rice in two ways.
Direct method
Scoop the fried rice directly onto serving plate in a pile and garnish with more green onions.
Bowl method
Add some diced green onions to the bottom of a medium-sized bowl. Scoop the fried rice on top and compress it with the bottom of the spatula.
Place the serving place on top, then flip to create a nice round mound of rice for a pretty presentation.
Made with love ❤️
We started Made With Lau to celebrate Cantonese culture and honor the legacy of our wonderful parents, Jenny and Chung Sun Lau.
Our hope is that these recipes and stories help you spread the joy, love, and nostalgia that I felt growing up.
