Chinese Fried Rice

Chinese Fried Rice

Chinese Fried Rice

Chinese fried rice, an old home-cooked dish, typically made from overnight rice and dishes. A great way to enjoy overnight food with a fresh hot twist.

There are many different versions of Chinese fried rice. Here’s one that is uniquely mine, it’s ultra simple to prepare and especially so if you’re cooking for just 1 or 2 person, without wanting to create a mess in your kitchen.

Ingredients for chinese fried rice

Ingredients for chinese fried rice

Ingredients (Serves 1-2 person)
Half a can of luncheon meat
1x medium-size carrot
3x eggs
1x teaspoon of pre-chopped garlic
1x small chopped shallot/onion
Light soya sauce
Dark soya sauce
Sesame oil
Cooking oil

Many will also include potatoes (chopped) and corns (removed from cob/core). But the above is what i’ve left in the fridge ūüôā


1. Keep the unfinished rice overnight in the fridge. This will help remove excess moisture from the steam rice.

2. Cut the luncheon meat into small cubes.

3. Cut the carrots into small cubes.

4. Chopped the garlic and shallot/onion.

5. Beat eggs into a bowl. No added seasoning needed here, as it will be done along with the rest of the ingredients later.


1. Scrambled eggs РHeat up the wok. Add in 2 teaspoon of cooking oil. Pour in the bowl of eggs. Fried and scramble till a little golden brown. Scoop it up and set aside.

2. Add in another 2 teaspoon of cooking oil. Add in garlic and shallot/onion, stir-fry for awhile. Add in luncheon meat and carrot just before the garlic and shallot/onion gets too cooked. Stir-fry till luncheon meat turns a little golden brown on all sides.

3. Add in the rice. Stir-fry till all the ingredients are well mixed. Add in one tablespoon of light soya sauce, one tablespoon of dark soya sauce, one teaspoon of sesame oil and a dash of pepper/back pepper (i used black pepper in this case).

4. Add in the egg which you have set aside earlier. Stir-fry till all the ingredients are well mixed.

5. Add in 30-50ml of water, continue to stir-fry till dry. This will allow the sauce to be better absorbed into the ingredients evenly.

6. Ready to be served.