Egg Fried Rice Recipe

Ken Hom will be cooking up a feast in the Living Kitchen on Monday 12 June from 1pm. To give you a little taster of what he'll be cooking, discover this classic egg fried recipe.


Serves 4

Egg fried rice is common in Chinese restaurants and is probably the best known and most popular Chinese dish, at least in the West. The secret is cold cooked rice and a very hot wok. It is simple, quick and easy to make.
Remember that authentic fried rice should have a wonderful smoky taste and flavour that is never greasy nor heavy.


Cooked long-grain rice
2 large eggs, beaten
2 teaspoons sesame oil
½ teaspoon salt
2 tablespoons groundnut or vegetable oil
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons spring onions, finely chopped


Cook the rice and allow it to cool thoroughly by spreading it on a baking sheet; when it is cool, refrigerate. When the rice is cold, proceed with the rest of the recipe. Combine the egg, salt and sesame oil in a small bowl and set aside.

Heat a wok or large frying-pan over high heat until it is hot.

Add the oil, and when it is very hot and slightly smoking, add the cooked rice and stir-fry it for 3 minutes or until it is thoroughly warm through.

Next drizzle in the egg mixture and continue to stir-fry for 2-3 minutes or until eggs have set and the mixture is dried.

Now add the remaining salt and pepper and continue to stir-fry for 2 minutes, toss in the spring onions. Stir several times, place onto a platter and serve at once.

Join Ken Hom on Monday 12 June, in the Living Kitchen at Bentalls Kingston.


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