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Uncle Roger Approved Egg Fried Rice Recipe

Egg fried rice is of Asian origin specifically Chinese but lately, it is a beloved dish around the world, celebrated for its simplicity and rich flavors, especially from takeout restaurants. However, achieving the perfect egg fried rice is not as straightforward as it sounds. It requires proper planning, the right ingredients, and attention to technique. Here’s a guide to help you master this classic recipe.

Plan Ahead: Use Leftover Rice

The key to great fried rice is using leftover rice, not just leftover rice but that has been refrigerated overnight. Freshly cooked rice is too moist and sticky, which can result in clumpy fried rice. By letting the rice sit in the fridge, the grains dry out, making them easier to separate and ensuring a better texture.

Choosing the Right Rice

Long-grain rice is ideal for fried rice because of its lower starch content, which helps the grains stay separate. Ensure you cook the rice properly and allow it to cool completely before storing it in the fridge.

Also, it’s key to washing your rice very well, sometimes it is what makes the difference between your home-cooked rice and the one you get from Chinese restaurants. By washing, you are removing excess starch, also use the correct water-to-rice ratio depending on the grain you are cooking

Cooking with a Wok

Using a wok can significantly enhance the flavor of your fried rice, thanks to its ability to handle high heat and facilitate even cooking. However, the real game-changer is the burner. You need a hot burner to achieve the signature “wok hei” – the smoky, charred aroma characteristic of great stir-fried dishes.

Due to their construction and shape, woks offer specific advantages. The cooking surface of a wok is almost entirely usable, unlike a skillet which only has one cooking zone at the very bottom. The unique shape creates different temperature zones along the sides. Woks are excellent for high-heat cooking, such as stir-frying.

For home cooking, a carbon steel flat-bottom wok is recommended. Avoid non-stick woks, as they are ineffective.

The shape of a wok is ideal for cooking dishes that require constant movement, like stir-frying with high heat. This makes it perfect for recipes like egg-fried rice.

Managing Moisture Levels

High heat isn’t the only requirement; managing moisture through layering is crucial. This technique involves cooking ingredients in stages to control moisture levels, ensuring each component is cooked perfectly without becoming soggy.

Choosing the Right Oil

The type of oil you use can make or break your fried rice. Avoid strong-flavored oils like olive oil, which can overpower the dish. Instead, opt for neutral oils like vegetable oil. A little sesame oil can add a wonderful nutty flavor, but use it sparingly to avoid overpowering the dish, and only use it as a finish.

Cooking the Eggs

Start by scrambling the eggs in the hot wok and setting them aside. This ensures the eggs are perfectly cooked and can be added back later without overcooking. For four servings, three eggs usually suffice, but you can adjust this based on your preference.

The Frying Process

Once your eggs are ready, it’s time to add the rice. Pour the egg and rice mixture into the hot wok, stirring continuously. Don’t be alarmed if the rice seems clumped together at first; as it heats up, the grains will separate. Keep tossing the rice to ensure even cooking and better grain separation.

Enhancing the Flavor

Fish sauce can elevate the flavor of your fried rice, providing a depth of umami that soy sauce alone might not achieve. Add it along with your other sauces to taste, you can also use MSG powder.


  • 3-4 cups of day-old, refrigerated long-grain rice
  • 3 eggs
  • 4 tablespoons vegetable oil
  • 1/2 teaspoon sesame oil (Optional)
  • 2-3 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 3-5 garlic cloves, minced
  • Vegetables (optional: peas, carrots, bell peppers)
  • Salt and pepper to taste
  • Green onions for garnish


  1. Prepare the Rice: Cook the rice as usual and refrigerate it overnight.
  2. Scramble the Eggs: Heat a wok over high heat, add a tablespoon of vegetable oil, and scramble the eggs. Once cooked, remove and set aside.
  3. Heat the Wok: Add the remaining vegetable oil to the wok and heat until it’s almost smoking.
  4. Sauté Garlic: Add the minced garlic and cook until fragrant.
  5. Add Rice: Add the day-old rice to the wok, stirring continuously to break up any clumps.
  6. Season the Rice: Add soy sauce, fish sauce, and sesame oil, stirring to combine.
  7. Combine Everything: Return the scrambled eggs to the wok, mixing thoroughly with the rice. If using vegetables, add them now.
  8. Final Touches: Season with salt and pepper to taste, and garnish with chopped green onions.
Frying Onions For Fried Rice
Fried rice
Uncle Roger Egg Fried Rice

Uncle Roger Egg Fried Rice

Making egg fried rice is as simple as Super High Heat, cook eggs first, add rice, add sauces, and toss around It however not that easy as "It has to be overnight leftover rice" means planning.
Prep Time 5 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Chinese
Servings 3 people
Calories 305 kcal


  • 1 Wok
  • 1 Gas Burner


  • 3-4 cups of leftover rice preferably refrigerated overnight
  • 3 eggs
  • 1 tablespoon vegetable oil plus extra for cooking
  • 1/2 teaspoon sesame oil
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 2 garlic cloves minced
  • 1/2 cup diced vegetables optional, such as peas, carrots, or bell peppers
  • Salt and pepper to taste
  • Green onions chopped (for garnish)


  • Ensure the rice has been cooked and refrigerated overnight. This helps reduce stickiness and makes it easier to fry.
  • Place your wok on the stove and turn the heat to high. Allow the wok to get very hot before adding any ingredients.
  • Add a tablespoon of vegetable oil to the hot wok. Crack the eggs into the wok and scramble them quickly, breaking them into small pieces. Once cooked, remove the eggs from the wok and set aside.
  • If you are using any vegetables, add a little more oil to the wok and stir-fry them until they are tender. Remove and set aside with the eggs.
  • Add a bit more vegetable oil to the wok if needed. Add the minced garlic and fry until fragrant, about 30 seconds. Then, add the leftover rice to the wok. Stir continuously to ensure the rice heats evenly and doesn’t stick.
  • Pour in the soy sauce and fish sauce, stirring to distribute the sauces throughout the rice. Add the sesame oil for an extra layer of flavor. Season with salt and pepper to taste.
  • Add the scrambled eggs (and vegetables, if using) back into the wok. Stir well to combine all the ingredients, making sure the rice is evenly coated with the sauces and the eggs are well distributed.
  • Once everything is thoroughly mixed and heated through, remove the wok from the heat. Garnish with chopped green onions. Serve immediately.


  • Rice: Using day-old rice is crucial as fresh rice tends to be too sticky and moist.
  • Heat: Ensure your burner is hot enough to achieve the desired “wok hei” flavor, a unique taste imparted by high-heat cooking.
  • Oil: Use neutral oils like vegetable oil. Avoid strong-flavored oils like olive oil which can alter the taste of the fried rice.
  • Flavor: Adding a small amount of sesame oil  and MSG enhances the overall flavor, but use it sparingly as it can be overpowering.
Keyword Egg Fried Rice, Uncle Roger Fried Rice

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