Egg Fried Rice in the UK: what it is, how to order it, where to find it
Quick answer
Egg fried rice is cooked rice stir-fried with egg, spring onion and seasoning, the essential side to a Chinese meal and a dish in its own right. It sounds simple and is the hardest thing to get right: the test of it is separate, slightly toasted grains, not a wet clump. Day-old rice and a hot wok are the whole secret.
Calories and nutrition
- Calories
- 420
- Protein
- 12 g
- Carbs
- 60 g
- Fat
- 14 g
- Salt
- 1.6 g
340–520 kcal
Portion: One portion, about 250 g.
Special fried rice with meat and prawn is higher; plain egg fried rice is a moderate side.
Estimates for a typical portion, based on standard UK and USDA food composition data. Actual values depend on the recipe and the restaurant.
What egg fried rice is
Cold, cooked long-grain rice (ideally a day old and dried out in the fridge) is stir-fried in a hot wok with beaten egg, spring onion and a little soy or just salt. The egg coats the grains, the wok toasts them, and the result should be light and separate with a faint smoky flavour. Restaurant versions may add peas, ham (the Yangzhou style) or prawns. The famous rule is that the rice must be cold and dry; freshly cooked warm rice turns to mush. A skilled cook keeps the grains individual and gives them wok hei, the char of a screaming-hot wok.
How to judge it
The grains should be separate, dry and lightly toasted, the egg distributed in soft flecks, and there should be a hint of smoky flavour. Wet, clumpy, pale fried rice was made with warm rice or a cool pan. Special fried rice (Yangzhou) with char siu, prawn and peas is the fuller version. Plain egg fried rice is the better test of technique because there is nothing to distract from the rice.
The wok hei question
Wok hei, 'breath of the wok', is the seared, slightly smoky flavour that only a very hot wok gives. It is why restaurant fried rice tastes different from a home version on a domestic hob. A restaurant whose fried rice has it is cooking properly and fast.
Where it is done well in the UK
Cantonese restaurants and good takeaways. Our directory lists areas with the most Chinese restaurants.
How to order it
Order plain egg fried rice to judge a kitchen; the grains should be separate and lightly toasted, not clumpy. Special (Yangzhou) fried rice with char siu and prawn is the fuller version. It is a side, but a good one is worth ordering for itself.
Where it's done well
UK councils with the most egg fried rice specialists, by restaurant name, in our directory.
Restaurants near you
Search by postcode or use your location to find restaurants likely to serve egg fried rice near you.
Make it at home
Serves 2 · 15 min
Ingredients
- 300 g cold cooked long-grain rice, a day old
- 2 eggs, beaten
- 3 spring onions, chopped
- 1 tbsp soy or a good pinch of salt
- 2 tbsp oil
- peas or diced ham, optional
Method
- Break up the cold rice with your fingers so there are no clumps.
- Heat a wok very hot with the oil. Pour in the egg and let it just begin to set, then add the rice immediately and toss to coat the grains in egg.
- Stir-fry hard over high heat until the rice is hot, dry and lightly toasted.
- Add the spring onions and soy or salt, toss once more and serve.
Cold, day-old rice is essential; warm rice steams and clumps. Keep the wok as hot as it will go.