Ching-He Huang’s egg-fried rice recipe

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serves: 4
Skill: easy
Prep: 5 min
Cooking: 10 min
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  • If you always order egg-fried rice for Chinese takeaway, you’ll love this 15-minute recipe – it’s fab as part of a Chinese feast at home! Ready in only 15 minutes, you don’t really get speedier than this recipe! You can add a bit of twist to a classic egg fried rice recipe by either adding some chopped chilli, or you can add some frozen king prawns or chicken for a more filling meal. This is a fab side that goes really well with a Thai or Chinese-inspired curry.


    • 2tbsp groundnut oil
    • 3 eggs, beaten
    • 50g/2oz cooked baby shrimps
    • 50g/2oz frozen peas
    • 400g/14oz cooked jasmine rice
    • 1-2tbsp light soy sauce
    • 1tbsp toasted sesame oil
    • 1-2 pinches of ground white pepper


    • Heat a wok over a high heat and add the groundnut oil. Pour in the beaten eggs and leave to settle for 1-2 mins, then swirl the liquid egg around the wok and, using a wooden spoon, stir to lightly scramble it. Transfer to a plate and set aside.

    • Add the shrimps and frozen peas to the wok and stir-fry for less than 1 min. Add the rice and mix well until the rice has broken down.

    • Return the scrambled eggs to the the wok, season with soy sauce, sesame oil and white pepper to taste and serve immediately.

    Top tip for making Ching-He Huang’s egg-fried rice

    This egg-fried rice is perfect with Ching's sweet and sour pork

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    (208 ratings)
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