Chinese style egg-fried rice (鸡蛋炒饭)

When I only have a few things leftover like rice and vegetables (before it goes bad) I use them up and make fried rice. It’s simple, budget-friendly, and delicious.

Serve: 2

Time: 30 minutes


300 g   Overnight jasmine rice

2          large eggs

3 tbsp  sweet corn

2 tbsp  green peas

1 tbsp     carrot (I use can mixed sweet corn & green peas)

2          minced garlic

1          chopped shallot

1          green onion

2 tbsp  light soy sauce

2 tbsp  Vegetable oil




Slice Cucumber

Slice Tomatoes

And If you dare enough, add fresh chili for extra hot.


  1. Prepare a Wok or a pan over a medium high heat stove. Add the vegetable oil and scramble the eggs. Set aside of the wok.
  2. Throw in minced garlic and chopped shallots, stir about 30 seconds until half-cooked.
  3. Add in all the vegetables: sweet corn, green peas, and carrots.
  4. Throw in the overnight rice, light soy sauce, salt, and pepper. Mix it well.
  5. Serve the egg-fried rice while it’s warm.

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