Golden Egg Fried Rice 🥚✨

Golden Egg Fried Rice 🥚✨

A quick and easy golden egg fried rice where each grain is coated in egg yolk, creating a fluffy, separated texture with rich flavour. It is better than takeaway in just minutes.

Print Pin

Course: Main Course

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Calories: 779kcal

Ingredients Instructions Video Notes Nutrition

Ingredients

Instructions

Separate and prepare the eggs: Crack 2 eggs and separate into 2 egg yolks and egg whites. Place yolks in a small bowl. Into the egg whites, add 2 whole eggs and 1/4 tsp salt, then beat until smooth and slightly frothy.
Prepare and season the rice: Loosen 250g cold day-old rice with hands to separate grains. Add 2 egg yolks, 1/2 tsp salt, and 1 tsp white pepper. Mix until all grains are evenly coated and yellow.
Cook the scrambled eggs: Heat 2 tbsp oil in a pan over medium heat. Add egg mixture and cook into soft curds, stirring gently. Cook until just set but slightly moist, then remove and set aside.
Heat and loosen the rice: Add 1 tbsp oil to the same pan over medium-high heat. Add rice and spread into a thin layer. Let sit undisturbed for 1–2 minutes. Gently tap and separate grains without pressing.
Combine rice and eggs: Return scrambled eggs to the pan. Toss gently until evenly mixed.
Add spring onions and finish: Push rice to the sides. Add 1 tsp oil (optional) and 1/2 cup spring onions to the centre. Cook for 20–30 seconds until fragrant, then mix through. Taste and adjust with extra salt if needed.

Notes

Use day-old rice: cold, slightly dry rice gives the best separated, fluffy texture.
Coat rice evenly with yolk: ensures golden colour and richer flavour.
Heat before stirring: helps rice loosen naturally and prevents clumping.
Don’t press the rice: pressing makes it sticky — always loosen gently.
Work quickly: fried rice cooks fast, so prepare everything beforehand.

Nutrition