Super Simple Egg Fried Rice Recipe

The key to perfect Egg Fried Rice? It’s all in the wok technique. Jeremy takes you through the basics of a no-frills egg fried rice recipe, controlling the heat of the wok to create a delicious end result. Mastering this Chinese staple is easy.
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To find the recipe for this dish, click the link below!
bit.ly/2IRM4Yx -
Super Simple Egg Fried Rice Recipe -
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[@SchoolofWok]

📣 The School of Wok cookbook is out now for pre-order! 📣 You can pre-order now at amzn.to/37qfer3 and we are giving you the chance to win a private cookery class with Jeremy for two people! To be in with a chance of winning all you need to do is pre-order a copy of the book. To enter visit m.lndg.page/Nhs7Z4 and provide a proof of purchase along with your name and email address. All terms and conditions can be found on the webpage and must be agreed to to enter the competition but here’s the key info: 👉Competition closes at 00:00 on 26 May 2022 👉Only ONE entry per person allowed. Second or subsequent entries will be disqualified. This competition is not affiliated with KZbin. The winner will be emailed directly and will not be contacted via DM on socials. Do not open any links sent by fake accounts. We will never ask for your bank details.

[@yudhaadrian47]

3:32 I tried that wok toss at home, and I lost 3/4 portions of my fried rice.

[@SchoolofWok]

It happens to the best of us, practice makes perfect! - Lee

[@kayj6755]

🤣🤣

[@sunrae7680]

Lol. Practice, practice and practice.

[@rooneye]

Have you seen how they teach Chinese chefs in China? They use sand! And they flip and mix that shit all day till they’re fucking awesome at it. I’ve seen a video of them in a wharehouse just lines of them all flipping and doing the mixing thing with the ladle lol SAND!

[@JimiFilo]

Get a handful of raw rice and practice. Then add another handful after you can reliably flip without losing the first handful.

[@lucscya7257]

Who is here after watched Uncle Roger DISGUSTED by BBC's egg fried rice?😂

[@yashranjan6460]

😂😂😂😂

[@tboyy1234]

Me!!

[@markward2312]

You hear sizzling I hear my ancestors crying

[@jamesbyles3032]

I think Uncle Roger would be proud

[@GyurkaJansen]

No gas stove, no msg...

[@ruzhyophoenix4370]

I love the fact you leave the blunder/outtake in. It makes this guy seem all the more genuine and I believe him more than others. Don't ever change and my taste buds will love you forever!

[@SchoolofWok]

We love leaving those takes in, it's much more entertaining that way! - Lee

[@cooker3]

As someone who can't cook to save their life it almost annoys me when I see or read these simple/beginner dishes/recipes which have about 15 different items, tons of cutting in advance and 10 different sauces, none of which I have. I actually watched and think yeah that's pretty easy. Thank you for succeeding where everyone else seems to fail!

[@SchoolofWok]

Thanks! I hope it goes well when you try it! Just make sure your rice is dry when you make it!

[@DGDfan13]

@@lucasl.s.7831 try reading again.

[@maxinesaltking7188]

I just made your fried rice this morning for my husband and sons' lunch and it tastes good! They are all looking forward to their lunch today. 🍽

[@SchoolofWok]

Excellent! I'm jealous! - Lee

[@qcomberette]

Stay home people and cook. Best way to get through this, together.

[@SchoolofWok]

Exactly! - Lee

[@invisiblekid99]

I'm here for this exact reason. Stop going to the beaches and parks people! Stay in and cook this!

[@akmal3677]

yeah stay at home and learn how to cook :D

[@nickwhitty1]

Lol

[@kirkandersen2658]

Bwok bwok bwok!

[@kayb1556]

"Half a tablespoon of oil" puts 5 tablespoons in 😂😂😂😂

[@SchoolofWok]

It may have been underexaggerated a bit - Lee

[@lorentebondelarsen]

@@jasonf3963 You've made me laugh so hard...🤣🤣🤣! 🚗🚗🚗

[@bumbabeef]

Lol I had to go back and pause and was like really

[@shravanr8264]

US military: This Wok needs democracy

[@bludelphinium994]

🤣🤣🤣🤣

[@VernNorrgard]

Thanks so much, happy to pay for the meal I just made with this video 😄😍

[@Mrdeluca666]

He forgot to drain the rice in a colander 😂

[@Alexandra-wb2pf]

Eww, just don’t

[@DerJanilu]

haaayyia

[@100PercentOS2]

He is using day old rice and that is why we didn't get to see him make it.

[@twveach]

Turn up your volume, he said, day old rice with no liquid

[@dominicdouglas7580]

I've been enjoying cooking with my wok for about 6 months give or take. Always nice to know the techniques I am learning and putting into practice are whats being shown, Thanks for the video Jeremy. No greater reward then cooking your favorite dishes.

[@SchoolofWok]

Keep at it! - Lee

[@mainimum]

1:03 Fried Ride. But afterwards, you got it right haha! love your vids, keep up your work!!

[@SchoolofWok]

Haha, thanks! - Lee

[@vincentmartin4097]

Love the recipe and it leaves more for one to put their own flare on it.

[@SchoolofWok]

There's so much you can do with fried rice, I always like having some chopped up pieces of char siu pork in mine! - Lee

[@fluf8bp]

1:15 vid start

[@mariao4390]

🙏🏼🙏🏼🙏🏼

Do not fry eggs first.Fry eggs last.Just fry eggs & add to the mix last.So much fresher this way.

[@eeyvrcs]

1:48 it was at this moment that I realized I've never known what a table spoon is! :-(

[@philsmith214]

🤣👍

[@AmandeepSingh-kr7os]

👆👆👆👆👆 Really Good Asian chef 👨‍🍳 Thanks for your tips.

[@SchoolofWok]

Thanks!

[@garyb.6699]

Thanks for the video Jeremy can’t wait for Wednesday’s have a good day

[@SchoolofWok]

Thank you! - Lee

[@GaoTziTong]

Please show us how to cook Salt and Pepper Squid, Chicken Wings or Porkchops. Thanks in advance!

[@SchoolofWok]

We have all of these on our suggestions list already! - Lee

[@keegan773]

0:40 just say number 7. So much easier.

[@hugodesrosiers-plaisance3156]

Great channel. Seriously, with you and Chinese Cooking Demystified, all our bases are covered. Cheers!

[@SchoolofWok]

Thanks!

[@dazio7035]

Jeremy, thank you for yet another great, insightful video. Something tasty to add to my growing number of wok cooked dishes.

[@SchoolofWok]

You're very welcome! - Lee

[@davisrestorer]

I lived in the New Territories as a child in the late sixties and early seventies. After a couple of hours of frolicking in the Sek Kong swimming pool we would go to the cafe there and have egg fried rice. It is one of the happiest memories for me. I have tried many times to recreate that egg fried rice but never quite getting it. Thank you Jeremy for this recipe, it is spot on and for me brought back a flood of memories from a special time in my life.

[@Welshwarrior85]

My birthday today and I’ve been given an Amazon voucher so out of it I’ve bought a school of Wok cleaver and the school of Wok book. Can’t wait for them to arrive!

[@SchoolofWok]

Happy birthday!! Thank you so much for the support. - YOLO

[@andr333]

how do all cooks always get the spoon measurements so wrong? the oil is dfinetly not 'half a tablespoon', more like 2 to 3 tablespoons. more like half a frickin soup ladle since its in one

[@SchoolofWok]

It actually looks like a whole lot more than it is! - Lee

[@synicalxjackal]

Half a tablespoon of oil come on bro in what world was that even close to a tablespoon

[@Pytho_n]

I'm a novice cook. (Coming from a family of chefs) so I'm learning from this video.

[@SchoolofWok]

Glad to see you can learn from us! - Lee

[@ThePCForever]

Finally, someone who says "a little drizzle of oil" and actually means it

[@Danechip]

Yet doesn't understand what half a tablespoon looks like (or just over). You could fry chips in that!!

[@Pikey4321]

Someone's probably said this before, but anyone think he sounds exactly like Jamie Cullum?

[@SchoolofWok]

Never heard that one before - Lee

[@williamyao1576]

Who came to this video after the BBC foods abomination so we can appreciate how real fried rice is made

[@joethesimple685]

Me love egg fried rice. Uncle Roger (Nigel Ng) will also love that except for the green peas. Fuiyoh!

[@piayugamer7105]

Just made it for lunch with some fish (a piece of salmon and some hake dipped in egg, both pan fried separately). Really delicious. Was so thrilled my rice danced too. Thank you so much.

[@SchoolofWok]

Excellent, sounds great!

[@cyjeren1627]

carbon steel wok!

[@brokenspine66]

They are cheap and awesome like carbon steel pans aswell.

[@rochelisa]

@@brokenspine66 Soy your health is cheap!

[@meldahspeight8525]

He talks far too much just boring unnecessary banter it's off putting so never waited for the recipe.

[@catlady8324]

2:00 BS ends and cooking actually begins.

[@Whospascalleanyway]

can u make this without a wok and use a frying pan ?

[@SchoolofWok]

Yes you can, a a skillet would be better for making it rather than a frying pan

[@CurriesWithBumbi]

Hi, I have a question. While frying the rice should the heat of stove be medium or high. Whenever I make fried rice it comes out great but some rice always sticks to the bottom of my pan. Would love to hear your advice. Thanks 🙏🏾

[@SchoolofWok]

High heat is the way to do it, and also make sure your rice is quite dry! - Lee

[@CurriesWithBumbi]

School of Wok Thanks a lot for your reply 🙏🏽

[@SchoolofWok]

No worries! - Lee

[@Proximo011]

You have the funnest and the best asian food channels I´ve seen. Can watch these vidoes for hours on end, or until I get really hungry :D

[@SchoolofWok]

Thank you, we try to make them as fun as possible whilst still teaching! - Lee

[@joselight1980]

*"half table spoon oil!"*

[@Ohms69]

looks like 4 to me lmao

[@joselight1980]

@@Ohms69 maybe table spoons in china are giant! hummm. maybe that is why they eat everything and everything is getting extinct on the planet!

[@Ohms69]

@@joselight1980 it's all a conspiracy mannnnnnnn!!! :D

[@Silkysime]

Some monosodium glutamate in there would be good

[@greatboniwanker]

Really surprised that the color comes more from the sauce than from the heat! THANKS for sharing!

[@SchoolofWok]

You're welcome! - Lee

[@yamatonadeshiko567]

We almost cook fried rice the same way. I also put the egg first. I also like to put peas and use soy sauce and sesame oil. The only difference is that before I put the rice, I cook the garlic first, make it slightly brown. I am just really addicted to garlic. I envy your pan/wok flipping skills. It's one of those skills that I wish am able to do when cooking but I just can't. I must just scatter the rice everywhere and I don't want that to happen haha

[@benjaminhill2836]

Can you guys improve the shot with Jeremy and the table shown at the same time?

[@SchoolofWok]

I'm going to be using a wider angle lens from now on so you can see Jeremy and the table at the same time in the wide shots! - Lee

[@cufkingbuoy4457]

There goes my 1st like n comment.. love your videos guys #SchoolofWok

[@BuzzLiteBeer]

My wok is seasoned but it sticks like hell and I would never be able to make anything with protein or carbs in it so forget about fried rice.

[@donrobertsalazar1125]

NO MSG?! 🤔 Anyway, Uncle Roger approves! 👍

[@ilyatermini1022]

I have only one problem… I can t buy here a serious wok… and I don t want to buy it on line cause I wanna feel it in my hand before. Sorry for my english!

[@randmayfield5695]

It funny how the Thais use just cooked long grain jasmine rice and get excellent results. Of course they do use day old if that's what they have.

[@andrewsmith4701]

Great recipe just a shame i can’t cook rice been showed many times always sticks and burns please show me a easy way

[@CardoDoza]

Cook your rice first then let it chill in the fridge overnight. Once it’s chilled it will allow the rice to dry out and separate, making it easier for cooking fried rice on a wok. We do this at the restaurant I work at

[@andrewsmith4701]

I can’t seem to get the knack of cooking the rice from raw

[@daytoncoke790]

I wash rice three times. Then put water to cover rice with half inch above rice. Bring to boil, and let water almost boil out. Careful not to boil all of water out. Then turn heat to lowest setting and cover. Let rice steam like that for 20 minutes. Remove lid and see your perfectly cooked rice my friend. :-)

[@riko_z9962]

I've got to say As an Asian I just learnt how to cook fried rice XD Guess late is better than never

[@SchoolofWok]

Haha, you have to start somewhere!

[@Iskandar64]

I cook my egg first then take it out and chop it up. It is reliable but less efficient than your method. I also use a Chinese or is it a Cantonese wok scoop. My favourite wok is Cantonese style and I bought it in 1988 I think. It is totally black now and and completely non stick. However Chinese and Asian food is a cultural thing and I am very much still learning.

[@SchoolofWok]

Sounds like a very well seasoned wok! - Lee

[@mammasmitch1387]

Today I made egg fried rice for the first time ever, following this recipe. It turned out fantastic - thank you so much for sharing your knowledge and skill 😁

[@SchoolofWok]

Great, glad you enjoyed it! - Chris

[@sunnypark6461]

it can't be more simple to make than this!!! lovely!

[@SchoolofWok]

Super quick and easy, with minimal washing up. What's not to love? - Lee

[@denniswong3150]

You should do a collabration with Uncle Roger, especially for egg fried rice!

[@cheftekard7165]

What type of rice is it? That’s what I always wonder when it comes to Chinese style fried rice. Thanks!

[@SchoolofWok]

I think we used jasmine rice, I can't really remember. Either way, it's long grain rice that we used! - Lee

[@victoriahollis3454]

Hi Jeremy what make and model of hob do you have? It looks so sleek and I'm looking for a new one

[@SchoolofWok]

We use AEG induction wok hobs here at the school! - Lee

[@victoriahollis3454]

@@SchoolofWok thankyou is there a specific brand of wok and other general cookware you recommend? I've decided to go induction which means massive cookware change.

[@SchoolofWok]

No problem! We have our own brand of woks and cookware, which you can buy here: schoolofwok.co.uk/shop/woks - Lee

[@timhardman9386]

Dear Jeremy and Team, How are you? Thank you very much! You really got me starting WOK cooking a while ago 🤠👍🏻. As for this recipe, my rice will burn. 3rd time in a row. I am doing something wrong I think. For now I would add oil to compensate. Any hint? Your help is highly appreciated 😀 Looking forward to your Book 😁😉

[@thepinkspidercompany]

Yep. My egg fried rice is really similar. Apart from that you can i begin with the rice and finish with the egg. And a put 1/2tsp of sesame oil into the egg mixture. Definitely cold rice.

[@robertwilliams1473]

Thanks for your videos, anybody is better than Jamie Oliver, or Uncle Roger.

[@EkkoNezumi2554]

cool...but how i make the rice itself in wok DX

[@darren990]

thanks guys.i usually cook my rice let it cool then freeze it and take what i need and let it defrost .maybe its holding a lot more moisture because i have frozen it .than if i justed cooked it and let it cool then put it in the fridge for over night.

[@SchoolofWok]

That will make it retain more moisture, try it with day old fridge cooled rice and see what you think! - Lee

[@dark4x440]

I'm really sorry, extremely sorry, but I feel I must say; "It's flied lice you plick!" Again I'm really sorry

[@meldahspeight8525]

He sounds too over the top just do and say it simple not silly things like push into your egg sounds stupid Other people's recipes sound more simple than his banter.

[@shalomirene1]

What happened to the Sesame Oil I missed it going in?

[@SchoolofWok]

The sesame oil goes in towards the end with the soy - Lee

[@riezan]

I don't care about the recipe, can you teach me how to speak with that British accent please? ;))

[@ComradeConfucius]

Veri pwofessional chef. Uncle Roger sure approve. 🤓👍

[@SchoolofWok]

Thanks! - Lee

[@JesusInStripeZ]

Needs more eggs and some chicken :P

[@SchoolofWok]

Feel free to adjust the recipe to your liking! - Lee

[@MyCultureDatingcom]

Hunan chicken I've been looking for the recipe and can't find it

[@smujiodome]

Looks great but i'm wondering why no MSG? Isn't that the magic ingredient or have I been ill informed? Great channel btw..

[@artempad4689]

Yo nice video dude👍 And you kinda remind me of heston blumenthal the way you talk and explain things

[@SchoolofWok]

Thanks!

[@GodsSmile]

A New Sub here and just ordering wok! :)

[@SchoolofWok]

Hope you enjoy the wok! - Lee

[@GodsSmile]

@@SchoolofWok can u recommend a good wok burner please, as we don't have gas cooker

[@nickchinglish2773]

Jeremy. I like the way you teach. Simple and effective. And clear. And makes sense. As a side question to your methods, what is the hob you are using? I need one. I like gas for its immediate responsiveness but the wife only wants induction. We have found a hybrid induction with a single gas burner but you seem to have an induction wok well of some kind which would be perfect. Could you somehow message me the make and model please?

[@SchoolofWok]

Thank you! It's an AEG induction wok hob, but I'm not too sure of any of the other details unfortunately as we've had them removed when we got a refurb!

[@schneijt]

Did I miss seeing a seasoning step, or is the only salt coming from a tablespoon of light soy sauce? It just seems like it needs a hit of salt and some white pepper.

[@dominicdouglas7580]

Only salt I use is during the cooking of my rice the day before. It adds plenty this way once you add the soy sauce.

[@SchoolofWok]

You missed nothing, the soy sauce is plenty for seasoning! - Lee

[@reevansingh21]

This how you make egg fried rice jamie oliver needs to watch this how to make perfect egg fried rice

[@cash4sellers]

Most chinese restaurants and take away use very high flames. I can see in this video a very efficient cooking hob. Could you tell us if this is electric or induction, please?

[@SchoolofWok]

It's induction!

[@cash4sellers]

@@SchoolofWok thanks a lot for your reply.... That's impressive eat. I'm thinking to upgrade my electric hob to induction, unfortunately no gas. Would you recommend induction?

[@karoonboomie2813]

SPIT IT OUT DUDE!

[@SchoolofWok]

Spit what out? - Lee

[@iskandarzulkarnain6864]

What happened to you man ? Life must be good for you😊😊😊

[@gorillachilla]

Haiyaaa

[@centpushups]

No dishes to clean sweet.

[@SchoolofWok]

Recipes like this are always the best! - Lee

[@KenKenWorldWide]

I think the first step for me is to get a reliable wok.

[@anthonymurphy3101]

This has just made me quit wok cooking. I have a induction glass top stove and 5 woks none will do this. They simply wont cook on a wok so guess I'm done. I REALLY want to but I've asked and I guess you cant season and cook on these stoves either. Sorry loved your videos and wanted to cook like this

[@SchoolofWok]

You can season with a blow torch if you need to! Don't give up yet, if the heat isn't high enough, it'll just take a little longer to cook! - Lee

[@Kzzz1369]

Don’t give up Anthony!

[@nikkirai2851]

first of all I'll break and beat 'my egg's😂

[@philipspencer3672]

Thanks for the tips, love the videos but maybe edit out the bloopers or add them in at the end. P.S. the dish must have been under seasoned but I'm sure you realised that when you tasted it. It's still great to watch the skills though.

[@PANTYEATR1]

no matter what i do, my day old rice tries to stick and turn into mash😕 i have yet to have my rice dance😔

[@SchoolofWok]

Hmm, it might not be dry enough!

[@PANTYEATR1]

@@SchoolofWok i cooked the rice in a rice cooker with just enough water to my first finger knuckle above the rice. once it was cooked, i left the lid off and sit warming for 5 hours. then in the refrigerator for 24 hours with the lid off. does that sound right?

[@derekoplam2528]

Who came from Uncle Rodger?

[@n.b.2545]

Without getting upset. but you are doing the most ordinary Chinese preparations.

[@SchoolofWok]

It's a pretty heavily requested dish, and we always aim to get out recipes that most of our subscribers are calling out for, as well as some more advanced dishes! - Lee

[@ralyrics2429]

You forgot to put MSG. 🤦🏻‍♂️

[@SchoolofWok]

No he didn’t, there’s no msg on purpose - Lee

[@ralyrics2429]

@@SchoolofWok regarding to wok. Can I season the stainless steel wok?

[@byteme9718]

Terrible technique. Lots of oil just at about ignition temperature then add the rice, the flames are what gives the taste and texture. Then you shift the rice to one side to cook the egg that you then have mixed in. This takes a about a minute. Then you add your seasoning and other ingredients. If the wok isn't moving all the time and you're not in an outside kitchen or one with professional extraction you will never properly fry rice or stir fry.

[@meldahspeight8525]

Talks too much.

[@mcchickenking1646]

Enjoy the vids, salt and pepper chicken recipe would be good

[@SchoolofWok]

I'll add it to our suggestions list! - Lee

[@colingibson8018]

Hey guy question please I brought a preseaoned wok . it arrived with a food grade covering to remove they say get it hot with some vegetable oil . this is supposed to soften the covering so that you can use a paper towel to remove. well it removed the bottom third but no more. with out taking steel wool to it what do you suggest please

[@rlamacraft]

Colin Gibson I have a flat-bottomed wok that I cook on a electric hob and so I’m never able to season up the side because it never gets hot enough for the oil to bond. If you don’t have a handle that would burn you could try baking the pan to get it hot enough

[@colingibson8018]

Robert Lamacraft Thanks mine is a round bottom with wooden handles​ . I'll have to bite the bullet and steel wool and reseason it.. just trying to avoid that. Thanks anyway

[@SchoolofWok]

Did you get the flame all around the top parts? You have to move the wok around the heat to get a proper covering of heat! - Lee

[@colingibson8018]

School of Wok . Yes Lee I have a electric stove but I had thought of that and I tried to do that even with the heat up it was like it was harder to get the heat up and keep it up. Anyway I bit the bullet and steel wool and elbow grease it's all off. I'll just have to reseason. thanks again. really love the vlogs wish I was back in the UK I would definitely be taking your classes.

[@SchoolofWok]

@@colingibson8018 Glad to hear you've sorted it out! We'd love to have you on one of our classes if you ever make another visit to the UK! - Lee

[@aigi1990]

i hope to find a good wok like Chef Jeremy's

[@SchoolofWok]

I'm trying to send you a bitly link, but their servers are down. You can buy one of our woks here: schoolofwok.co.uk/shop/woks - Lee

[@sil3ntturtl31337]

Half a tablespoon of oil?

[@SchoolofWok]

Yep! - Lee

[@CaptainToolong]

start here - 1:54

[@danjohnson6292]

Tummy and the head baby.... Tummy and the head! ;-)

[@edwuave]

This seems more like amateurish fried rice pretending to be professional. You shouldn't let the egg to be dried, while adding the rice. I couldn't blame that when it's more believable due to his Aussie accent.

[@FiissshhhhSticks]

Aussie accent? My cuzzy, he's straight from England

[@CrashBashL]

If that's half of tablespoon I'll shoot my foot. When is the last time you actually had a tablespoon in your hand?! There was at least 5 tablespoon worth of oil in that ladle.

[@markward2312]

Where your MSG? So weak 😂

[@joseki6644]

1. Do NOT beat the eggs first. Crack them straight into the high heat wok so that they're runny and 2. SWIRL AND MIX those eggs quickly within the wok, if you're slow bring the heat down a little 3. The rice goes in SOON, so that the eggs finish cooking as you're frying the rice and NOT beforehand to ensure the eggs better merges in. Flash up the heat to max when you do this 4. Add salt AND a little soy sauce before you start frying the rice.. 5. Still basic but not crucial, you could add pinches of pepper and 5-spice powder, depending on the meats and veg you also include to balance the fragrance of a fried rice. 6. If sticking to just egg fried rice, add chopped spring onions and peas. 7. Toss if possible, otherwise make sure you are swirling the fried rice within the wok, as this takes a little muscle practice. The majority of the execution is on high heat, steps are to be done with efficient speed and lots of movement in the wok to capture the heat with consistency.

[@PhatChin]

wtf i'm so confused. this is an asian jamie oliver