Egg Fried Rice

Egg Fried Rice


  • 2 cups cooked rice
  • 3 eggs (beaten)
  • 300g shrimps (shelled)
  • 3 cloves garlic (chopped)
  • spring onion (chopped)
  • 2 tbsp light soya sauce
  • sesame oil
  • pepper
  • salt


Heat wok over high heat, add oil when wok is hot and swirl. Stir fry prawns until 90% cooked. Remove and set aside.

Add a bit more oil and swirl. Add garlic and fry till slightly brown.

Add eggs and scramble. Push aside. Add rice and fry evenly with eggs.

Add light soya sauce, sesame oil, pepper & salt and fry for a while.

Lastly, add parcooked prawns & spring onion and stir fry evenly with rice.



  • Always use overnight rice for cooking as rice will not be overly sticky. If using freshly cooked rice, allow cooked rice to cool for at least 3 hours before frying.
  • If frying rice before egg, extra oil must be added thereafter to aid in cooking the egg and also to prevent it from sticking to wok.


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