Oriental fried rice

Last updated: 15 December 2020
Preparation: 35 minutes preparation and cooking


3 tbsp oil
3 cups rice (cooked)
2 eggs (beaten)
100g luncheon meat (chopped into small cubes)
1 small onion (finely diced)
ΒΌ cup snake beans (finely diced)
1 carrot (finely diced)
1 tbsp oyster sauce
1 tbsp light soy sauce
white pepper (to taste)
2 spring onions (diagonally sliced) to garnish


  1. Heat wok and add oil and diced onion, stir fry for a couple of minutes until fragrant. Add beaten eggs and let it set slightly before scrambling it to break it up.
  2. Add diced luncheon meat, diced carrots and snake beans, stir fry until fragrant.
  3. Add rice, breaking up any big chunks with the back of the spatula.
  4. Season with white pepper, oyster sauce and soy sauce. Stir through. Taste test and adjust taste to personal liking.
  5. Sprinkle with spring onions and serve hot.

Chef's Tip from The Food Affectionist: To make cooking easier, without rice sticking together, rub ingredients such as the sauces and sugar into cold rice to get a more even outcome.

Recipe with thanks to The Food Affectionist and Asian Inspirations.