Restaurant-Style Fried Rice
20 min
Better than takeout — this is the fried rice that'll make you never order out again. The secret sauce makes all the difference.
asianquickfried
Silky, custardy eggs with a light and airy texture — totally different from regular scrambled eggs and ready in under 20 minutes.
Instructions
- 1
Crack the eggs into a bowl, add the fish sauce, and whisk them together lightly.
- 2
Bring the stock to a boil in a small saucepan or frying pan, then lower the heat so it's no longer at a rolling boil.
- 3
Slowly pour the egg mixture into the stock while whisking.
- 4
Turn the heat down further, put a lid on, and let it sit and steam — without boiling — for 10–15 minutes.
- 5
Finely chop the spring onion and serve on top, with a drizzle of sriracha if you like.
Per average serving
255
Calories
kcal
21.5
Protein
g
6.1
Carbs
g
16.8
Fat
g
0.7g
Fiber
4.1g
Sugar
872mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
255
Calories
kcal
21.5
Protein
g
6.1
Carbs
g
16.8
Fat
g
0.7g
Fiber
4.1g
Sugar
872mg
Sodium
Tips from the kitchen
- The stock temperature matters more than anything here. Once you pour in the eggs, the stock should be barely simmering, not bubbling. If it's too hot, the eggs will scramble instead of setting into that soft custard texture.
- Whisk the eggs and fish sauce together until the yolks and whites are fully combined, but don't go overboard. You're not trying to add air, just blend them. A fork works fine.
- Put the lid on and leave it alone. Lifting the lid repeatedly lets steam escape and messes with the cooking. Check it at 10 minutes by giving the pan a gentle shake. If the center still sloshes like water, give it a few more minutes. If it wobbles like set jello, it's done.
- Fish sauce is doing the seasoning work here, so taste your stock before you start. If it's already quite salty, use 1 tsp of fish sauce instead of 2.
Ways to vary it
- You can crack a raw egg yolk on top right before serving instead of the sriracha. It looks nice and adds a little richness.
- A small handful of enoki mushrooms or thinly sliced shiitake added to the stock before you pour in the eggs works well. They cook through in the same time the eggs take to set.
- Swap the sriracha for a few drops of sesame oil and a pinch of gochugaru if you have it. Totally different heat, a bit more fragrant.
Storage & leftovers
Leftovers keep in the fridge for up to 2 days in a covered container. Freezing doesn't work well here, the texture turns grainy and watery once thawed. To reheat, put it in a small pan over low heat with a splash of water and cover it, just until warmed through.
What to serve with it
Steamed rice is the obvious one, and it really does work. A bowl of miso soup on the side turns this into a full light meal.
UC
By Untrained ChefPublished 14 July 2026
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