Egg Fried Rice in Wok

5 from 6 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 491 kcal


  • 150 g Basmati rice (cooked approx. 500 g)
  • 1 tsp Salt
  • 4 Eggs
  • 100 g Boiled ham
  • 100 g Peas frozen
  • 2 Garlic cloves
  • 0,5 Onion approx. 100 g
  • 0,5 Red chilli pepper
  • 1 piece Ginger the size of a walnut
  • 4 tbsp Oil
  • 1 tbsp Sweet soy sauce
  • 1 tbsp Light soy sauce
  • 2 big pinches of coarse sea salt from the mill
  • 2 big pinches of colorful pepper from the mill
  • Possibly 2 big pinches of glutamate to enhance the flavor (from the Asia shop!)


  • Cook the rice according to the spring rice method (see my recipe: Cooking rice) in 350 ml salted water (1 teaspoon) for about 20 minutes and let cool down well. It is best to use rice that was cooked the day before (cooked rice can be kept in the refrigerator for about 1 week). First cut the ham into strips and then into lozenges. Peel and halve the onion and cut into wedges. Clean, wash and finely dice the chilli pepper. Peel and finely dice the ginger and garlic cloves. Beat the eggs, season with salt and fry in hot oil (2 tbsp) in the wok, tear up and remove from the wok. Pour oil (2 tbsp) into the wok and stir-fry the onion cubes, garlic clove cubes, ginger cubes and chilli pepper cubes vigorously. Fold in the rice and stir-fry vigorously and season with sweet soy sauce (1 tablespoon), light soy sauce (1 tablespoon), sea salt (2 big pinches) and colored pepper (2 big pinches) , briefly heat everything and serve.


Serving: 100gCalories: 491kcalCarbohydrates: 1gProtein: 9.1gFat: 51g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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