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Fried Rice (10-minute Basic Recipe)

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Egg Fried Rice
10-Minute Egg Fried Rice

This is an egg-tremely (can’t resist the pun) fast and simple fried rice to whip up with a minimal of ingredients. I cook this during “fresh food shortages” in my kitchen pantry. All you need is some overnight refrigerated rice, eggs and some very basic pantry ingredients like garlic and shallots and bravo! … you can whip up this fried rice in no time at all. With this base fried rice recipe, you can whip up all kinds of fried rice variations by adding your own ingredients.

(serves 2)

– 2 servings cooked rice (about 200g), refrigerated overnight
– 1 egg, beaten, seasoned with 1 tsp of light soy sauce
– 2 tbsp cooking oil
– 5 cloves of garlic, minced
– 3 shallots, minced
– spring onions, chopped
– salt, to taste

1. Heat oil and stir fry garlic & shallots till fragrant.
2. Add cooked rice, using the back of the turner or spatula to flatten the rice balls so that they are separated.
3. Pour egg mixture evenly over therice and use high heat to fry the rice (or else it will be soggy) until the fried rice is dry. Season with salt to taste and garnish with chopped spring onions.

Egg Fried Rice with Char Siu and Baby Kailan
Variation:  Egg Fried Rice with Char Siu & Baby Kailan Recipe

Cooking Notes
1. This basic egg fried rice is good on its own. And with the base recipe, you can use your creativity, and come up with different flavours of fried rice by adding assorted ingredients, such as my egg fried rice with char siu & baby kailan which is really yummy. Happy experimenting!
2. Instead of overnight refrigerated rice, you can also use freshly cooked rice which has been refrigerated for at least 2 hours.

Leave a Comment

40 Responses to “Fried Rice (10-minute Basic Recipe)”

  1. [I].ZZ[Y] — March 7, 2010 @ 2:33 pm

    Im just 13. And My parents are seldom at home.. I wait for them to come home so I can et my food. But when they come home im already asleep! So, thanks for sharing this . I hope I can find more easy recipes ! ^^ :lol: :lol: :lol:


    • wiffy replied: — March 7th, 2010 @ 9:51 pm

      Thanks izzy. Be careful in the kitchen ok :)


  2. galdolphin — March 29, 2012 @ 6:59 am

    Is it a must to refrigerate the fresh rice after cooking? Thanks! I dun like to keep overnight rice.


    • wiffy replied: — March 29th, 2012 @ 9:50 am

      the refrigerated rice keeps the grains dry and they won’t stick to each other during stir frying. Instead of overnight refrigerated rice, you can also use freshly cooked rice which has been refrigerated for at least 2 hours (cooking note 2).


  3. WHYYYYYYYYYYYY — November 11, 2012 @ 3:12 pm

    U wrote spring onion, instead of petchay.. it looks petchay men O__O


    • wiffy replied: — November 12th, 2012 @ 10:19 am

      First photo is spring onion, second photo is baby kailan. There is no petchay.


  4. Cristine — February 19, 2014 @ 2:33 pm

    Wonderful article! We are linking to this particularly great post on our website.
    Keep up the good writing.


  5. CR7 — April 2, 2015 @ 6:01 am

    I had a FCE practical today and this recipe helped me a lot;)



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