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Egg Fried Rice (with a vegan tofu alternative)

Quick and deliciously easy, egg fried rice is open to countless variations, making it the most delicious and versatile meal for any time of the day!
Cook Time 10 mins
Total Time 10 mins
Course Main Course
Cuisine Chinese
Servings 4


  • 2 tbsp sesame oil
  • 4 beaten eggs (or 225g of firm tofu, mashed with a fork).
  • 250 g cooked rice
  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp Shaoxing wine (or white rice vinegar).
  • Salt and pepper to taste
  • 2 chopped scallions


  • Cook the rice according to its instructions. (Fresh rice can be used as long as it is not too wet and sticky, otherwise, there will be clumps in your fried rice. Leftover, dried rice is much better – do this step the night before if possible.) 
  • In a wok on medium-high heat, add the oil and scramble the eggs, or tofu, until cooked.
  • Add the rice and stir thoroughly to break any clumps, to heat it evenly and, to distribute the egg evenly.
  • Season with soy sauce, vinegar, salt and pepper. 
  • Stir in the scallions, cooked meat or vegetables if using.
  • Bon appétit (or 慢慢吃 (màn màn chī) in Chinese!).


*Photos and recipe by me. 
*For more information on the origins of Chinese fried rice.
Keyword chinese, egg fried rice, prawn, rice, shrimp, vegan