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10 Minute Wok Hei Egg Fried Rice

10 Minute Wok Hei Egg Fried Rice

Imagine tucking into fluffy grains of tender rice coated in soft pieces of fried egg and getting bursts of chewy, sweet-salty bits of Chinese sausages in every bite. This is how Egg Fried Rice should be. Simple and very fuss-free, the total cooking time is only 10 minutes. That’s right, 10 minutes, from start to finish.

The secret to this recipe is in the utensils, namely, the cast iron wok. This is due to its ability to retain high heat and impart flavour from its patina – both of which contribute to the short cooking time and a delicious, smokey flavour. The Chinese people refer to this as “wok hei” or “breath of the wok”; and it does make a lot of difference!

Ingredients

The most important ingredients in any Egg Fried Rice is the rice, eggs, garlic and seasonings.

All the ingredients needed for Egg Fried Rice: mixed vegetables, Chinese sausage, eggs, spring onions, oyster sauce, light soy sauce, minced garlic, cooking oil and black sesame oil.

Leftover or overnight rice is the best as most of its moisture has evaporated. This makes each grain have a firm enough external layer that does not stick. In the case where overnight rice is not available, cook rice normally before gently spreading it over a thin layer, and letting it air for about 3-4 hours.

This time, I’ve chosen to add some Chinese sausages (or “lap cheong” as they are known in Cantonese) for an additional burst of flavour. Made from pork, they contribute a sweet-salty flavour to each bite. These can be substituted with any meat of your choice, or omitted if preferred.

Steps

Here are the brief steps of Egg Fried Rice:

Steps 1 to 4: Frying Chinese sausage, garlic, mixed vegetables and egg.
  1. Heat the wok over medium-high heat. Fry 1 tbsp of cooking oil and Chinese sausage.
  2. Add minced garlic, frying for 30 seconds or until fragrant.
  3. Fry frozen mixed vegetables and 1/2 tsp of light soy sauce for 30 seconds.
  4. Add 1/2 tbsp of cooking oil, eggs and light soy sauce.
Steps 5 to 8: Marbling eggs and frying rice with seasonings, and flattening rice lumps.
  1. Fry eggs until about 80% cooked.
  2. Add rice.
  3. Add black sesame oil and oyster sauce.
  4. Stir and mix, flattening the clumps of rice.
Steps 9 to 12: Scraping rice, tasting and garnishing with chopped spring onions.
  1. Scrape any rice that is stuck to the wok.
  2. Taste and adjust as preferred.
  3. Top with spring onions and stir to mix.
  4. Garnish with more spring onions and serve.

Tips

  • Overnight rice makes the best fluffy fried rice. It’s a great way to use up any leftover rice the next day.
  • The trick for quick fried rice is the cast iron wok that retains high heat. If using a non-stick pan, a different recipe is recommended to preserve the life of the pan.
  • Make sure the wok is hot enough before starting.
  • Serve with cut cucumbers, chillies, chilli sauce, omelette, stir-fried vegetables, or even fried chicken!
  • Make sure to watch the full video to see how I made it exactly!

Storage Instructions

  • Can be kept in the wok for the day at room temperature.
  • Can be kept overnight in the fridge after completely cooled. Reheat before consuming.
  • Not recommended to freeze.

Let’s Eat!

A spoonful of Egg Fried Rice.

Delicious! The rice separates easily from one another, firm yet tender. The egg is well-seasoned, soft and tasty. In each bite, there’s pockets of sweet-salty flavour from the Chinese sausage and smokey garlicky flavour from the crispy bits. Super flavourful!

Hope you have enjoyed this Egg Fried Rice recipe. Happy cooking 😀

wok egg fried rice up

Simple Egg Fried Rice

Somjit Najaireeb
Simple and fast egg fried rice made with chewy Chinese sausages, garlic, and mixed vegetabels, all done in 6 minutes in the wok!
0 from 0 votes
Prep Time 5 mins
Cook Time 6 mins
Total Time 11 mins
Course Breakfast, Main Course, Side Dish
Cuisine Chinese
Servings 2
Calories 557 kcal

Equipment

  • cast iron wok
  • Turner

Ingredients

  • 2 tbsp cooking oil, unscented
  • 1 strip Chinese sausage, cut to cubes
  • 3 cloves garlic, minced
  • ½ cup frozen mixed vegetables
  • 1 tsp light soy sauce
  • 2 egg, medium
  • 1 ¼ cup rice, cooked/ leftover
  • tsp black sesame oil, optional
  • ½ tbsp oyster sauce
  • 1 stalk spring onions, chopped

Instructions
 

  • Heat wok over medium heat.
  • Add 1 tbsp of cooking oil. Spread it around the wok.
  • Once hot, add Chinese sausage and garlic. Lightly stir for 30 seconds, or until golden brown. Add 1/2 tbsp of cooking oil if the wok is too dry. Push it all to one side.
  • Add frozen mixed vegetables and 1/2 tsp of light soy sauce. Stir the vegetables to heat and thaw them for 30 seconds. Reduce the heat to medium-low. Flip the Chinese sausage and garlic. Push it all to one side.
  • Add the rest of the cooking oil, eggs and light soy sauce. Reduce the heat to low. Scramble the eggs for 30 seconds, or until 80% cooked with a light marbling.
  • Add rice, black sesame oil and oyster sauce. Mix the rice for 1-2 minutes, flattening the lumps and scraping the bottom until the colour is even.
  • Taste and adjust as preferred.
  • Sprinkle chopped spring onions. Give it a light stir.
  • Switch off the heat. Dish onto a serving plate.
  • Garnish with some chopped spring onions and serve with cut chillies and cucumber.

Video

Notes

Tips

  • Overnight rice makes the best fluffy fried rice. It’s a great way to use up any leftover rice the next day.
  • The trick for quick fried rice is the cast iron wok that retains high heat. If using a non-stick pan, a different recipe is recommended to preserve the life of the pan.

Storage Instructions

  • Can be kept in the wok for the day at room temperature.
  • Can be kept overnight in the fridge after completely cooled. Reheat before consuming.
  • Not recommended to freeze.

Goes well with

  • cut cucumbers
  • cut chillies
  • Sour spicy chilli sauce
  • Omelette dishes
  • stir-fried vegetables
  • crispy chicken

Nutrition

Calories: 557kcalCarbohydrates: 58gProtein: 17gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 220mgSodium: 694mgPotassium: 82mgFiber: 2gSugar: 3gVitamin A: 181IUVitamin C: 2mgCalcium: 70mgIron: 1mg
Keyword Chinese sausage, egg, egg fried rice, rice, wok
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