There are in fact many different ways which vary across Asia. Some I like, some I don’t. I like a simple egg fried rice, or just with prawns. I’m not a big fan of the local version, which is too busy. I’d say there’s no right or wrong way, as in some cases, it’s just a means of using up excess rice. Almost ideal in a country which has a habit of cooking too much, anyway. Except I find the local rice boiled a little too much.


Initially, I cooked mine the way a Chinese fella demonstrated, many moons ago.

Beaten egg.
Heat a pan or wok, and add a tablespoon of oil. Get it shimmering, add cooled boiled rice, then add and stir in the beaten egg, so that it coats the rice as you stir. About a minute or so. That was the basics, with embellishments as needed.


These days, I follow a different method.

Beaten eggs, with a good drop of sesame oil.

Add oil to a pan/wok and have it shimmering, before adding half the egg mixture, and start cooking almost as an omelette (Teppanyaki style), then add the rice, breaking up the egg into the rice before it cooks fully.

Then add the remaining egg directly onto the pan, and stir the rice through that, to drag finer bits of egg through the rice. You end up with small tendrils and larger bits.
Two table spoons of soy sauce. I like kikkoman
Handful of chipped spring onions.

Yeah, you are weird. That isn't egg fried rice. It's a fried egg on top of fried rice. It's supposed to me mixed together.

IraHayes wrote: ↑Tue Jun 14, 2022 2:58 pm So no one here mixes the cooked rice with the eggs before placing that mix into the wok?

In a word. No.

Another simple method that I’ve seen used frequently is to start frying the pre cooked rice, and to crack an egg directly into the mix, and briskly stir in.
Part egg whites, yoke, mixed and coated, all at once. Makes sense as it’s less bowls involved, which if there’s no other person doing the cooking, there may be a deficit of plate washers, too.

One thing that they do here (SWMBO isn’t a big fan of my rice) is to use Salt, MSG and sugar. I don’t add any seasoning beyond the soy sauce.

If I’m cooking prawns with the rice, they get marinaded in a little chilli and rice wine. Start to sauté them until they begin to change colour, then add them to the fried rice so that they finish cooking with the rice. The rice then has traces of the marinade, but is still its own thing.