Egg fried rice sounds like a simple dish but there are a number of techniques that will define your fried rice from the rest. Follow the tips below for a freakishly delicious egg fried rice.


  • 2 cups of Thai Jasmine rice (cooked the day before)
  • 2 whole bulb of garlic – uniformly minced
  • 1-2 chilli
  • fried chicken (precook as per your preference)
  • 1 large carrot – diced
  • 1 large onion – diced
  • 1/2 a cup of green beans
  • 2 eggs
  • oil
  • Spring onions
  • Bok Choy
  • Light soy sauce
  • Sweet soy sauce/Kecap manis
  • Msg (optional)
  • Pepper (freshly crushed)
  • Sesame oil (pure & toasted one)


  1. Wash and steam 2 cups of Thai Jasmine rice using less water (half an inch above the rice level)
  2. Once cooked, uncover and stir to fluff up and allow the steam to escape. It’s best to use leftover rice though. Else, cook the rice 3 hours in advance.
  3. I’ve used fried breaded chicken and cut them into bite-sized pieces.
  4. Cut your veggies into small and uniform pieces: carrots, beans, bok choy, chilli, spring onion, onions and mince two whole bulbs of garlic.
  5. For the garlic, I’ve slow fried 3/4 of the quantity until golden brown and crispy. I’ve drained them and pressed the oil out, and laid them on a kitchen napkin.
  1. Using the same oil that you have fried the garlic, add the chopped onions, chopped carrots, and fry until translucent, then add the chopped beans, chopped chilli and the stalk part of the bok choy. Add the remaining garlic and 1/3 of the spring onions and mix well for 1 minute.
  2. Stir in 2 eggs and scramble them together with the veggies. Once they are no longer runny, add in your rice.
  3. Thai jasmine rice is a bit sticky, so make sure you break the lumps while adding it to the pan, then lower the flame. Add two tablespoons of light soy sauce around the edge of the pan, followed by pepper, sweet soy sauce/oyster sauce, the chopped chicken, some sesame oil, msg (optional), another 1/3 of the spring onions and increase the heat to high.
  4. Mix uniformly, but allow the rice to get some good heat from time to time so as to develop some toasted notes.
  5. Finish by adding the leafy part of the bok choy, the remaining spring onions and the crispy fried garlic and give a final mix.

Serve hot and eat with a tomato relish.