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Recipe: Egg Fried Rice

Rice is an important part of a Chinese meal as it provides the 'bulk' necessary to a full meal. Ideally, use day old rice (remember to keep it refrigerated). If that is not possible, ensure the rice is cold.


500g cooked rice
3 eggs (beaten with a pinch of salt)
2 stalks chopped spring onions (separate white from green)
1 tbsp Wing Yip Light Soya Sauce
1 tsp Wing Yip Sesame Oil
3 tbsp peanut or vegetable oil
salt and pepper to taste

Cooking Method

Serves 2

Heat oil in a wok and add the beaten egg.

Stir well and then quickly add the rice and white spring onion bottoms. Ensure any lumps of rice are broken up in the wok.

Season with light soya sauce and stir constantly.

If rice is too dry, sprinkle a little water into the wok. 

Season to taste with a little salt, pepper and a few drops of sesame oil.

Lastly, add chopped spring onion tops and stir fry for one minute before removing from the heat.