My Takeaway Style Egg Fried Rice

Takeaway style egg fried rice

As Chinese new year is just around the corner, I wanted to share my version on home made takeaway style fried rice.

Over the years I have had so many people ask for this recipe and it’s not one that I have every written down or taken any quantities for! This recipe was born out of my obsession for Chinese food and love for fried rice. No matter how many times I tried to recreate dishes from my local Chinese, they were just never the same! So I went on a mission – googling and reading forums which gave me two key ingredients…chicken powder and sesame oil. I didn’t have access to chicken powder as such, so I started using Oxo stock cubes and experimenting with my recipe.

One day, whilst in Birmingham, I popped into a supermarket in China Town and stumbled upon ‘Knorr Hong Kong Style Chicken Powder‘.¬†This completely transformed my recipe and is an ingredient we always keep in the kitchen cupboard. Its such a versatile ingredient that can be used to flavour so many different recipes and I highly recommend that you get some (find it here)!

This recipe is a great accompaniment to any dish and can be customised to your liking! You can add any veg and protein to make it into a complete meal. Its also a great way to use leftover rice! I can guarantee that the whole family will love it!


Takeaway style egg fried rice

My Takeaway Style Egg Fried Rice

A quick and easy recipe with just 4 ingredients that the whole family will love!
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Side Dish
Cuisine Chinese
Servings 2 large servings


  • Frying Pan
  • Saucepan or Wok
  • Spatula


  • 2 tbsp Toasted Sesame Oil plus 1 tbsp for frying eggs
  • 2 Eggs
  • 250 g Long Grain Rice
  • 2-3 tbsp Chicken Powder
  • 1 spring onion (Optional garnish)


  • First, cook your rice according to the packed instructions, drain and set aside. Don't worry about keeping it warm its better if it's cold.
  • Next, heat 1 tbsp of sesame oil in a frying pan over a high heat. Then add 2 eggs. There's no need to whisk them - I tend to pop the yolks whilst in the pan. Keep them moving in the pan separting the egg into small pieces. imagine you are making scrambled eggs.
  • Once cooked, add in your rice and mix together.
  • Add 2 tbsp of sesame oil to prevent the rice from sticking and for flavour.
  • Finally sprinkle in 2-3 tbsp of chicken powder. I start off with 2 and add more if needed. Taste and check flavour. Continue to stir fry for a few minutes before serving.
  • Optional: Garnish with chopped spring onion
  • ENJOY!
Keyword egg, fried, rice, takeaway rice


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