Plain Fried Rice

By Yan-Kit So From the book Yan Kit’s Classic Chinese Cookbook
Plain Fried Rice

When cooked rice is stir-fried with egg, but without meat or seafood, it is called plain fried rice, and it often has greater appeal than boiled rice to those who are not used to eating rice as a staple as the stir-frying process adds so much taste and fragrance. As the best result is obtained from cooked rice it is also a way to turn any left-over rice into an appetizing dish.

For how many? Serves 2 with 1 other dish


  • 400g (14oz) boiled rice, cooked at least 3–4 hours in advance
  • 30ml (2tbsp) groundnut or corn oil
  • 2 spring onions, cut into small rounds, white and green parts separated
  • 1 large egg, lightly beaten with 10ml (2tsp) oil and 1.25ml (1⁄4tsp) salt
  • 1.25ml (1⁄4tsp) salt or to taste
  • 10ml (2tsp) thick soy sauce
  • 30ml (2tbsp) clear stock (optional)


1 Loosen the rice grains as much as possible.

2 Heat a wok over a high heat until smoke rises. Add the oil and swirl it around. Add the white spring onion, stir a few times, then pour in the egg. Leave for 5–10 seconds so that the egg sets at the bottom but remains runny on the surface.

3 Add the rice. Sliding the wok scoop or metal spatula to the bottom of the wok, turn and toss continuously for 3–4 minutes or until thoroughly hot. Season with the salt and soy sauce. If the rice is very hard, add the stock and stir for a few more seconds. Add the green spring onion. Put in a warm serving bowl and serve immediately.

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