Let's talk about the OG comfort food with a wok-tossed twist: Chinese egg fried rice. This dish is a total classic, blending fluffy rice, scrambled eggs, and bold flavors that scream umami goodness. Whether it's a quick lunch, midnight craving, or sidekick to your favorite stir-fry, chinese egg fried rice always comes through. The beauty of Chinese egg fried rice is in its simplicity. Day-old rice is the MVP here (fresh rice will get too mushy), stir-fried with scrambled eggs, soy sauce, sesame oil, and just the right pop of veggies. It's savory, smoky, and super satisfying all thanks to that high-heat wok magic. oh-so-satisfying. Let's try out the delicious recipe of chinese egg fried rice.

• 3 cup rice
• 1 1/2 tbsp soya sauce
• 1 1/2 tsp rice vinegar
• 4 eggs
• 1 green chilies
• 1/4 tsp salt
• 1/4 tsp black pepper powder
• 2 tbsp oil
• 3-4 spring onion
• 1 tbsp schezwan sauce
• 1 tbsp garlic cloves
• 1/2 cup carrot
• 1/2 cup bell peppers
• 1/2 cup cabbage

• Alright, fam, get ready to dive into the OG comfort food that'll have your taste buds doing a happy dance—Chinese Egg Fried Rice. This recipe is lowkey simple but highkey fire, and you can whip it up faster than you can say "takeout".
• First things first, grab three cups of cooked rice (day-old works best because we're all about that dry, fluffy vibe). Heat up a solid two tablespoons of oil—peanut oil brings the drama, but any neutral oil works too—in a wok or a deep pan over medium-high heat. Toss in a tablespoon of chopped garlic and a slit green chili if you're feelin' spicy (literally). Stir that around until it smells like heaven. Now, separate the whites of your spring onions from the greens and chuck the whites into the pan. Give them a sizzle party for about 30 seconds.
• Slide your veggies into the mix—1/2 cup each of chopped carrots, bell peppers, and shredded cabbage. Optional, but let's be real: veggies add that pop of crunch and color. Cook them on high heat for 2-3 minutes, keeping things crisp and fresh.
• Push everything to the side like a pro multitasker and crack in 2-3 eggs. Scramble them right in the pan until they're soft but not overdone. Mix it all together like a DJ dropping the bass, then add your rice.
• Now for the VIPs: drizzle in 1-11/2 tablespoons of soya sauce (or tamari for the gluten-free homies), 11/2 teaspoons of rice vinegar for that zesty zing, and a tablespoon of schezwan or hot sauce if you're a spice fiend. Sprinkle in ¼ teaspoon each of crushed black pepper and salt. Stir it up like your wok is on fire (it kinda is) and let the sauces coat every grain of rice in pure umami goodness.
• Serve the chinese egg fried rice piping hot, and if you're feeling fancy, pair it with some chili oil or a side of stir-fried veggies. There you have it—an iconic recipe of Chinese Egg Fried Rice that slaps harder than your favorite playlist.