Egg Fried Rice

My family absolutely loves fried rice so I prepared this classic egg fried rice recipe to satisfy them. It’s got a glorious butter flavor which makes it different from other fried rice recipes. If you ever make fried rice, this is the style to go by! It will go great with some Indo-Chinese Chilli Chicken or any Chinese gravy dish.  Enjoy 🙂


  • Prep time – 20 minutes
  • Cook time – 20 minutes


  • Cooked White Rice (Short Grain) – 2.5 cups (Cook without salt)
    • After cooking rice, set aside in the fridge till it is chilled (This is key for the perfect fried rice!)
  • Unsalted butter – 4 tbsp (divided)
  • Eggs – 2 (whisked)
  • Medium sized Carrot (Peeled and Diced) – 1
  • Small White Onion (Diced) – 1
  • Frozen peas – 1/3 cup
  • Garlic (chopped) – 1 tsp
  • Green Spring Onions (thinly sliced) – 3 Sprigs
  • Low Sodium Soy Sauce – 4 tbsp
  • Oyster Sauce – 1 tsp
  • Sesame oil – 1/4 tsp
  • Salt – 1 tsp (or 1.5 tsp depending on your preference)
  • Black Pepper powder – 1/4 tsp


  1. Heat 1 tbsp of butter in a pan until melted. Add the whisked eggs and scramble. Once cooked, transfer the eggs to a bowl and set aside
  2. Add 1 tbsp of butter to the same pan and heat until melted. Add the diced onions, carrots, peas and chopped garlic. Saute until the veggies are soft and cooked
  3. Add salt and black pepper powder. Saute
  4. Add 1 tbsp of butter and stir into the veggies until it is melted. Then add the cooked chilled rice, green onions, soy sauce and oyster sauce. Stir until well combined
  5. Add the last tbsp of butter to the fried rice and toss the rice on high heat for 2 minutes. Then add the scrambled eggs and stir into the rice
  6. Last, add the sesame oil and mix well into the fried rice. Saute for 3 minutes
  7. Ready to serve 🙂




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