Easy Egg Fried Rice Recipe (Uncle Roger’s Edition)
Egg fried rice is a dish that stirs nostalgia, a simple yet iconic staple found in home kitchens across Asia.
Inspired by Uncle Roger’s famous fried rice critique, I had to try making his version – full of wok hei, umami, and simple, authentic flavors.
Whether you’re a fried rice beginner or a seasoned home cook, this recipe will elevate your rice game to pro levels!
Tools Table
| Tool | Purpose | Where to Buy |
|---|---|---|
| Wok | Essential for achieving wok hei | Kitchen stores, Online |
| Spatula | Helps toss ingredients evenly | Supermarkets, Online |
| Rice Cooker | Perfectly cooks rice | Appliance stores, Online |
Prep Time
- Total Time: 15 minutes
- Cooking Time: 5 minutes
- Prep Time: 10 minutes
Ingredients
- 2 cups cooked rice (preferably day-old, cold rice)
- 1 egg yolk
- 1 whole egg
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1 tbsp cooking oil
- 1/4 tsp MSG (optional but recommended for umami)
- 1.5 tbsp soy sauce
- 1/2 tbsp sesame oil
- A pinch of black pepper
- 1 red chili, sliced
- 1 green onion, chopped
Instructions
- Prepare the Ingredients:
- Beat the egg yolk and whole egg together.
- Finely chop shallots, mince garlic, and slice the red chili.
- Ensure rice is cold and separate any clumps.
- Heat the Wok:
- Set your wok on high heat and let it get smoking hot.
- Add 1 tbsp cooking oil, then quickly sauté shallots and garlic until fragrant.
- Scramble the Egg:
- Push the shallots and garlic to one side of the wok.
- Pour the beaten eggs into the empty side and scramble until half-cooked.
- Fry the Rice:
- Add the cold rice, breaking up lumps while stirring vigorously.
- Stir-fry for 3 minutes on high heat to ensure even cooking.
- Seasoning:
- Add MSG, soy sauce, sesame oil, and black pepper.
- Stir-fry for another 2 minutes on high heat.
- Final Touches:
- Mix in sliced red chili and chopped green onions.
- Toss everything well and serve immediately!
Food Storage
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Reheating: Best reheated in a hot wok or skillet to revive texture.
- Freezing: Not recommended as rice can turn mushy.
Pro Tips
- Use Day-Old Rice: Fresh rice is too moist and clumpy—day-old rice fries up crispy.
- High Heat is Key: Keeps rice from steaming and brings out that smoky “wok hei.”
- Don’t Overdo the Soy Sauce: Too much liquid makes the rice soggy.
- Customize! Add protein like shrimp, chicken, or tofu for extra flavor.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 10g |
| Carbohydrates | 45g |
| Fat | 10g |
| Sodium | 780mg |
FAQs
1. Can I use freshly cooked rice?
You can, but spread it on a tray and let it cool to remove excess moisture.
2. Is MSG necessary?
No, but it enhances umami. You can replace it with a pinch of salt if preferred.
3. What oil is best for frying?
Neutral oils like peanut or vegetable oil work best for high-heat cooking.
4. How do I get wok hei at home?
Use a carbon steel wok and high heat. Let it smoke before adding ingredients.
5. Can I make it without eggs?
Yes! Substitute scrambled tofu or just skip the egg altogether.
Final Thoughts
Egg fried rice is more than just a quick meal – it’s a comfort dish that’s endlessly customizable.
Uncle Roger’s version keeps things simple yet bold in flavor.
Try this at home, and soon you’ll be frying up rice like a true wok master!
