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Handiہانڈیاردو
Desi Chinese

Egg Fried Rice Recipe

انڈا فرائیڈ رائس بنانے کا طریقہ

Pakistani-Chinese egg fried rice: cold boiled basmati tossed on high heat with scrambled egg, carrot, peas, spring onion, soy and white pepper.
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Illustration of Egg Fried Rice

Prep

15 min

Cook

30 min

Marinate / soak

30 min

Serves

4

Difficulty

Easy

Spice

Mild

Egg fried rice is the rice that comes with every Pakistani-Chinese order, the partner to manchurian and chilli chicken. The local style uses long-grain basmati, white pepper rather than black, and a light hand with soy so the rice stays pale and fragrant. The single most important thing is that the rice is cooked ahead and cooled, so the grains are dry and separate when they hit the hot wok.

Ingredients

4 servings

For 4 servings

Measures

Rice

For frying

Method

  1. Wash the rice until the water runs clear. Boil it in the salted water until just done but still firm, about 7 minutes, then drain well.

    ⏱ 7 min

  2. Spread the rice on a large tray and leave to cool completely so the surface dries out. Day-old rice from the fridge is even better.

    ⏱ 30 min

  3. Heat 1 tbsp oil in a wok on medium-high heat, pour in the eggs and scramble into soft, large pieces. Take them out while still slightly moist.

    ⏱ 2 min

  4. Add the remaining oil and turn the heat to the highest. Stir-fry the garlic for 20 seconds, then the carrot, peas and capsicum for 2 minutes.

    ⏱ 2 min

  5. Add the cold rice, breaking up any clumps, and toss on high heat until every grain is hot and coated in oil.

    ⏱ 4 min

  6. Sprinkle the soy sauce around the edge of the wok so it sizzles, add the white pepper and salt, and toss well.

    ⏱ 1 min

  7. Fold in the scrambled egg and spring onion, toss for 30 seconds and serve hot.

Tips for the best result

  • Add a cup of boiled shredded chicken with the vegetables for chicken fried rice.
  • Keep the soy light. Restaurant fried rice in Pakistan is pale gold, not brown.

Common mistakes

  • Using freshly boiled, warm rice. It is still moist and turns into a sticky clump in the wok.
  • Boiling the rice fully soft. Firm grains are what keep fried rice separate.

How to serve

Serve with chicken manchurian, chicken chilli dry or any Chinese-style gravy.

Storing and reheating

Cool quickly and refrigerate within an hour. Keeps 2 days; reheat in a hot pan or microwave, covered, until piping hot.

Nutrition and cost

Worked out from the ingredients, not measured in a lab. Treat both as a rough guide.

Per serving Estimate

Calories
545kcal
Protein
14g
Fat
18g
Carbs
81g
Fibre
3.3g
Sodium
1970mg

Estimated from USDA FoodData Central, SR Legacy (April 2018), public domain values for the raw ingredients (100% of the recipe by weight had data). Deep-frying oil is counted at 20%; bones and water lost in cooking are not subtracted, so bone-in and fried dishes can read high. Not medical advice. Method

Cost per servingEstimate

≈ Rs 46

Whole dish ≈ Rs 185 · 72% of ingredients by weight priced

From the Pakistan Bureau of Statistics weekly SPI, week ended 29 Oct 2026. Spices, herbs and some vegetables are not in the SPI and are left out unless you add your price, so the real cost is a little higher. How this works

Egg Fried Rice: questions people ask

Why is my fried rice mushy?

The rice was too soft or still warm and moist. Boil it firm, cool it completely on a tray, and fry on the highest heat in a pan that is not overcrowded.

Why use white pepper in fried rice?

White pepper has a sharper, earthier heat and no black specks, which is the taste and look of Pakistani-Chinese rice. Black pepper works but tastes different.

Serve it with, and similar recipes

All desi Chinese recipes

Read this recipe in Urdu: انڈا فرائیڈ رائس بنانے کا طریقہ

https://handi.danixsoft.com/recipes/egg-fried-rice · Handi, DanixSoft