Egg Fried Rice

Egg Fried Rice

A takeaway-style egg fried rice recipe, a basic staple food in China.


  • 1-2 tablespoons vegetable oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 4 cups cooked rice
  • 1 cup vegetables of choice (carrots, peppers, peas)
  • 3 large eggs
  • 2 tablespoons tamari or soy sauce
  • 1 tablespoon lemon juice
  • salt, pepper to taste
  • scallions to garnish, chopped


  1. Heat vegetable oil in a large skillet over medium-high heat, add onion and cook until translucent. Mix in minced garlic and stir regularly.
  2. Mix in cooked rice and veggies.
  3. Once the rice is heated, push it to the side with a spatula and make some space for the eggs. Break the eggs into the pan and add a splash of the soy sauce.
  4. Scramble the eggs until almost done, but still a little runny.
  5. Mix the eggs into the rice, add more soy sauce if needed.
  6. Add lemon juice and mix well.
  7. Top with chopped scallions.
  8. Serve hot.