Golden Egg & Onion Fried Rice Recipe
Introduction
This golden egg and onion fried rice is a quick, flavorful dish perfect for a satisfying meal any time. Combining fragrant sesame oil, tender scrambled eggs, and a touch of chili, it brings vibrant tastes and textures to your plate.
Ingredients
- 300g cooked long-grain rice
- 2 tbsp toasted sesame oil
- 1 red chilli, deseeded and finely chopped
- 3 tbsp light soy sauce
- 2 tbsp rapeseed oil
- 3 eggs, beaten
- 1 small onion, roughly chopped
- ½ tsp dark soy sauce
- Pinch of ground white pepper
- 1 spring onion, finely sliced
- 1 tsp crispy chilli oil, to serve (optional)
Instructions
- Step 1: Place the cooked rice in a bowl and stir in 1 tablespoon of toasted sesame oil. In a separate small bowl, combine the finely chopped red chilli with 2 tablespoons of light soy sauce.
- Step 2: Heat a wok over high heat and add half the rapeseed oil. Sprinkle in a pinch of salt, then pour in the beaten eggs. Stir quickly to scramble for about 30 seconds, then remove the eggs with a slotted spoon and set aside.
- Step 3: Return the wok to heat and add the remaining rapeseed oil, heating for 20 seconds. Add the chopped onion and stir constantly for just under a minute until it turns golden.
- Step 4: Mix in the rice, breaking it up as you stir. Season with the dark soy sauce and toss well to combine.
- Step 5: Return the scrambled egg pieces to the wok and stir through the rice mixture. Pour in the remaining light soy sauce and sesame oil, then add the pinch of ground white pepper. Stir once more until everything is evenly coated.
- Step 6: Sprinkle the finely sliced spring onions over the rice. To serve, garnish with the dressed red chilli and drizzle with crispy chilli oil if using.
Tips & Variations
- Use leftover rice that has been chilled overnight for the best texture and to prevent clumping during frying.
- For extra protein, add cooked chicken, shrimp, or tofu along with the scrambled eggs.
- Adjust the amount of chilli oil and fresh chilli to your preferred spice level or omit them for a milder dish.
Storage
Store any leftover fried rice in an airtight container in the refrigerator for up to 2 days. Reheat gently in a wok or microwave until hot throughout, adding a splash of water or oil if it seems dry.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use different types of rice for this recipe?
Long-grain rice is ideal because it remains fluffy and separate when fried. However, you can use jasmine or basmati rice as alternatives. Avoid freshly cooked hot rice, as it’s too soft for frying.
What is the difference between light and dark soy sauce in this dish?
Light soy sauce adds saltiness and umami without darkening the rice, while dark soy sauce provides a deeper color and a hint of sweetness. Using both balances flavor and appearance perfectly.
Print
Golden Egg & Onion Fried Rice Recipe
- Total Time: 20 minutes
- Yield: 3 servings 1x
Description
A vibrant and flavorful golden egg and onion fried rice recipe featuring fluffy long-grain rice, scrambled eggs, and a perfect balance of soy and sesame oils, finished with a hint of chilli for a delightful, quick, and easy meal.
Ingredients
Rice and Seasonings
- 300g cooked long-grain rice
- 2 tbsp toasted sesame oil
- 3 tbsp light soy sauce
- ½ tsp dark soy sauce
- Pinch of ground white pepper
Oils and Aromatics
- 2 tbsp rapeseed oil
- 1 red chilli, deseeded and finely chopped
- 1 small onion, roughly chopped
- 1 spring onion, finely sliced
- 1 tsp crispy chilli oil (optional, to serve)
Eggs
- 3 eggs, beaten
Instructions
- Prep the rice and chilli: Tip the cooked rice into a bowl and stir through 1 tablespoon of toasted sesame oil to coat and enhance its flavor. In a separate small bowl, combine the finely chopped deseeded red chilli with 2 tablespoons of light soy sauce and set aside to marinate.
- Scramble the eggs: Heat a wok over high heat and add half of the rapeseed oil. Sprinkle in a pinch of salt to season the eggs. Pour in the beaten eggs and stir quickly with a spatula, scrambling for about 30 seconds until just cooked but still soft. Remove the scrambled eggs from the wok with a slotted spoon and set aside.
- Sauté the onion: Return the wok to the heat and add the remaining rapeseed oil. Allow it to heat for about 20 seconds, then add the roughly chopped onion. Stir constantly for just under one minute until the onions turn golden and fragrant.
- Cook the rice: Add the prepared rice to the wok with the onions and break up any clumps by stirring thoroughly. Season the mixture with the dark soy sauce and continue to toss the rice to evenly distribute the flavors.
- Combine eggs and seasonings: Return the scrambled eggs to the wok with the rice mixture and gently stir through. Pour in the remaining light soy sauce, the remaining tablespoon of toasted sesame oil, and sprinkle with the ground white pepper. Toss everything together well until combined and heated through.
- Garnish and serve: Sprinkle the finely sliced spring onion over the rice for a fresh bite. To serve, top with the marinated red chilli mixture and drizzle with crispy chilli oil if desired for an extra spicy kick.
Notes
- Using cooked, cooled rice helps prevent the fried rice from becoming mushy.
- Adjust the amount of chilli and crispy chilli oil based on your spice preference.
- To make this dish vegetarian, omit the eggs and replace the light soy sauce with a vegetarian soy sauce if needed.
- For best results, use a hot wok to achieve a true fried rice texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Keywords: fried rice, egg fried rice, onion, sesame oil, quick dinner, Asian recipe, spicy fried rice, wok recipe
