This is a basic recipe for fried rice that you can add to as desired. Serve it as a side with leftover vegetables mixed in, or serve it as a main dish with barbecued pork, chicken, and/or shrimp. Once you have this basic recipe mastered, you can feel free to adjust to suit your needs. We do recommend, though, that you increase the number of eggs from 2 to 3 if you do add more ingredients, just to make sure that the ratio of the egg-to-rice mixture is well-balanced.
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Gather the ingredients.
Wash and finely chop the green onion. Lightly beat the eggs with the salt and pepper.
Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan.
When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly. Stir in the green onion. Serve hot.
- Traditionally, the Chinese do not add soy sauce to the rice. If you like, you can serve the dish plain, without the soy or oyster sauce.
- Another option is to add a small amount (1/2 to 1 teaspoon) of XO sauce or thick soy sauce, or to use 2 to 3 teaspoons of dark soy sauce—these will give the rice a darker color.