Classic Egg Fried Rice

Name: Classic Egg Fried Rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 bowl Day-old rice (or fresh rice, cooled and dried); 1-2 Eggs; 2 stalks Spring onion, chopped; 1-2 cloves Garlic, minced; 30-50g Chinese sausage (lap cheong), diced small; 2 tbsp Cooking oil; to taste Salt, soy sauce, or fish sauce; pinch MSG (optional)

This recipe is from a true Asian "Chattino" made with 100% love. There are many versions of fried rice from different places, but this is the most basic and delicious one.

PrepPrep Time

10 min

CookCook Time

10 min

DiffDifficulty

Easy

Equipment

Wok or frying pan
Spatula
Knife and cutting board

Ingredients

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1 bowl Day-old rice (or fresh rice, cooled and dried)
♥
1-2 Eggs
♥
2 stalks Spring onion, chopped
♥
1-2 cloves Garlic, minced
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30-50g Chinese sausage (lap cheong), diced small
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2 tbsp Cooking oil
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to taste Salt, soy sauce, or fish sauce
♥
pinch MSG (optional)

Substitutions

Chinese sausage Bacon, ham, or spam
Fish sauce Soy sauce or salt
Day-old rice Fresh rice spread on a tray to cool and dry

Instructions

Prep the ingredients

Dice the garlic into tiny pieces. Cut the sausage into small pieces (about 0.3 to 0.5 cm). Chop the spring onions.

Heat the wok

Heat up your wok on high heat, then add your oil and wait for it to heat up as well. The oil should shimmer slightly.

Fry the garlic

Add the garlic and stir-fry until it starts to get golden brown. This releases the aroma.

Add rice and egg

Add your rice and stir it around. After 15-20 seconds, crack the egg directly into the wok and keep stirring to coat the rice.

Season and finish

When the rice is slightly dry, add the sausage, MSG (if using), and salt or soy sauce. Stir well to combine.

Garnish and serve

Turn off the heat and add spring onions as garnish. Transfer to a plate and serve immediately.

Chef's Notes

Takodachi Tips: If you have fresh rice, spread it on a tray to cool down and let it dry a bit before cooking - this prevents the fried rice from becoming mushy!

Fish sauce has a strong smell but adds incredible umami depth. Countries like Vietnam and parts of China love using it in fried rice. Start with a small amount and adjust to taste.

“Jokes on you guys, I’m not a true chattino, I AM A TAKODACHI!!! WAH!!!!!!” - HuyK