This classic Chinese fried rice is all about balance, timing, and restraint. Each grain stays separate, lightly coated, and full of flavor without heaviness. Aromatics hit the hot pan first, building depth before the rice goes in. Everything cooks quickly, relying on heat rather than sauce. It’s everyday food made with intention, meant to be eaten hot and shared. Simple technique, clean flavor, and real comfort.
This recipe is part of our Vegetable Cooking Guide, where you can discover simple ways to cook vegetables every day.
Chinese-Style Fried Rice
Authentic Chinese-style fried rice made with day-old rice, egg, garlic, and soy sauce for a classic vegetarian dish.
Cooking Instructions
- Heat a wok or large skillet over high heat until very hot.
- Add 2 tablespoons oil, then pour in beaten eggs.
- Scramble quickly until just set, then remove and set aside.
- Add remaining oil to the wok and add garlic and white parts of spring onion.
- Stir-fry for a few seconds until fragrant.
- Add rice and spread it out, letting it sit briefly before stirring.
- Stir-fry for 3-4 minutes until rice is hot and separated.
- Add soy sauce around the edge of the wok and toss quickly.
- Return eggs to the pan, add green parts of spring onion, season with pepper, and toss well.
- Serve immediately.
Nutrition
Notes
Day-old rice is essential for proper texture.
Keep heat high and movements quick.
Do not overload the pan.