Easy Golden Egg Fried Rice Recipe

This easy Golden Egg Fried Rice recipe uses a technique where each grain of rice is coated in egg yolk before cooking. This gives the rice a beautiful golden color and a buttery texture, with a light, savory flavor.
Despite using just a few simple ingredients, this dish tastes like it came straight from a restaurant. Try this unique technique and make the ultimate easy Golden Egg Fried Rice at home!

Golden Egg Fried Rice Origin

Golden egg fried rice originated from Southern Chinese cooking traditions. Rather than scrambling the eggs with the rice, the cold rice is coated in beaten egg before cooking. This technique gives the rice a shiny, golden color. Cantonese chefs are credited with popularizing this fried rice technique.

Easy Golden Egg Fried Rice Ingredients

2 cups cooked rice (preferably day-old)

2 eggs, separated (whites and yolks)

3 links of Chinese sausage, sliced: My favorite brand is Kam Yen Jan

2 green onions, finely chopped

3 cloves garlic, minced

1 teaspoon chicken bouillon powder

½ teaspoon salt

White pepper, to taste

Instructions

Cook the rice in a rice cooker if using fresh rice, or use day-old rice for best texture. Spread the cooked rice on a plate and let it cool completely.

Separate the egg whites from the yolks. Add the yolks to the cooled rice and mix until every grain is evenly coated in the yolk.

In a pan, heat a small amount of oil over medium heat. Add the Chinese sausage and cook until the edges turn slightly crispy. Remove the sausage from the pan and set aside.

In the same pan, add the minced garlic and the white parts of the green onions. Sauté for about 30 seconds until fragrant. Add the egg whites and cook it until set.

Add the yolk-coated rice to the pan. Stir-fry until the rice looks more separated and slightly dried out.

Add the cooked Chinese sausage back to the pan. Season with soy sauce, salt, chicken bouillon powder, and white pepper. Mix everything well until combined.

Garnish with the green parts of the green onions.

Serve and enjoy!

Storage Tips

• Let the rice cool to room temperature before storing. Place it in an airtight container and refrigerate for up to 3 days. Make sure the rice is completely cooled before sealing to prevent trapped moisture, which can make it soggy.
• To reheat, add a splash of water if using the microwave to prevent the rice from drying out. Alternatively, you can reheat the fried rice in a skillet over medium heat, stirring constantly for the best texture.

Golden Fried Rice Tips

• Use day-old rice for the best texture. Fresh rice tends to be too moist, making it harder to coat each grain with egg yolk and leading to soggier results.
• Mix the rice thoroughly with the egg yolk to ensure every grain is evenly coated.
• Do not overcrowd the pan. Overcrowding can cause the rice to steam instead of fry, affecting the texture.
• Prep all your ingredients beforehand. Cooking this fried rice moves quickly, so it’s best to have everything ready.
• Adjust the seasoning to your taste. I prefer a more savory flavor, so I tend to add a little extra seasoning.

Substitutes

• If you don’t have chicken bouillon powder, you can substitute it with mushroom seasoning, a mix of salt and a pinch of sugar, or a chicken base like Better Than Bouillon.
• If you don’t have white pepper, you can use black pepper instead.

If you enjoyed this easy golden egg fried rice recipe, you might also like rice cooker mango sticky rice recipe.