Why the Egg Fried Rice, you might ask? Well, for starters, the very first dish I learned to cook (after graduating from frying eggs) was Egg Fried Rice. I was only 11 years old then. It is a simple dish and sure fills the stomach. It is also popular in most Chinese restaurants and take-aways/

The time honored origin of Egg Fried Rice:

Fried rice is thought to have originated in the city of Yangzhou in the eastern Jiangsu province of China, northwest of Shanghai. During the Sui Dynasty, fried rice is believed to have been ushered in by Emperor Yang who loved the dish.

In addition to technique, there is an emphasis on balance and harmony with an almost artful reverence for the poetry and simplicity of food such as fried rice and one of the many reasons this and other signature dishes have withstood the test of time (and travel).

This is my version of the no-frills Egg Fried Rice. Super simple and serves 2 people.


* 2 cups / rice bowls cold cooked rice
* 2 eggs, lightly beaten
* 4 shallots (thinly sliced)

Seasoning :

* 1 ½ tsp light soy sauce
* salt and pepper to taste


* Chopped spring onions, sliced cucumbers and tomatoes

Heat one to two tablespoons oil in a wok and fry shallots till fragrant and light brown. Remove fried shallots.

While oil is still hot, add the rice and stir-fry well. Pour in seasoning and continue to stir-fry for about 3 minutes. Pour in eggs and fry until properly cooked. The rice should be coated and yellowish-brown in color.
Sprinkle the fried shallots over the rice. Dish out and serve with garnishing.