Enjoy a comforting meal with this easy and delicious egg fried rice. Inspired by nasi goreng Pattaya, add a twist by folding in the fried rice in an omelette wrap.
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When it comes to comfort food that you can fall back on time again, nothing beats a plate of good old fried rice. It’s quick, it’s effortless, and most of the time you can easily find the ingredients needed in your pantry and fridge.
Fried rice is one of those versatile dishes that you can add on anything you’d like to it but can never go wrong. And with that said, eggs is naturally one of my most go-to staples to incorporate.
Pattaya Fried Rice
I was inspired to prepare my eggs for this dish from nasi goreng Pattaya (Pattaya fried rice), which is super popular back in Malaysia. The fried rice is folded into an omelette wrap, then is usually drizzled with chili sauce on top. I used Sriracha and added a bit of Japanese mayo– a surprisingly tasty combo! So it’s almost like an egg burrito if you think about it. I personally love this style since it gives me that perfect ratio of egg-to-fried rice with every bite. 😉
This particular recipe might take a bit more time to assemble, but I promise that it’s worth it.
NOTES FOR EGG FRIED RICE
- Use cold rice – Cold rice is best for any fried rice recipe. If you don’t have cold/leftover rice, you can cook rice beforehand and let it cool uncovered in the freezer for 15-30 minutes. The rice should not be hot or warm before frying. Otherwise, your fried rice will be mushy.
- Bowl size – The small bowl I used has a 10-13 cm diameter, similar to the bowls they use to serve rice at Chinese restaurants.
- Large pan is best for the omelette wrap otherwise it will be hard to wrap the fried rice.
- Folding – If it’s hard to fold using a spatula, fold with clean hands or gloved hands.
Looking for more Rice recipes? Here you go:
- Chili Oil Spam Fried Rice (15 minutes)
- The Best Garlic Fried Rice
- Kimchi Fried Rice
- Sausage Cajun Fried Rice
Egg Fried Rice
Egg Fried Rice
- 4 eggs
- 2 tsp corn starch
- pepper a pinch
- Japanese Mayo
- In a medium sized pan/wok over medium heat, heat up some cooking oil and sauté the green onions and garlic for 1-2 minutes.
- Add the mixed vegetables and sauté for another 1-2 minutes.
- Push aside and break an egg directly into the pan and scramble. Once the egg is cooked, stir everything together.
- Add rice and break up any clumps/separate the rice with your spatula.
- Season with light soy sauce, sugar, salt and white pepper. Stir together until well combined.
- Drizzle in the sesame oil and chili oil. Stir and cook for another 1-2 minutes.
- Break eggs into a bowl and whisk it.
- Season with salt and pepper and add corn starch. Whisk until there are no corn starch clumps.
- Heat up some cooking oil in a large sized pan over medium low heat.
- Pour in half the egg mixture and swirl it around the pan.
- Increase the heat to medium and let it cook for 2 minutes or until the egg is cooked. Turn off the heat.
- Fill a small bowl with half of the fried rice, making sure to really pack it tightly into the bowl.
- Flip the bowl to the center of the omelette wrap and tap the bottom a few times before lifting the bowl gently.
- Lift one side of the omelette and fold it towards the middle. Do the same with the opposite side. Push down the folded side gently so the egg doesn't fold back down.
- Fold the remaining sides towards the center.
- Place a plate on the pan and flip it.
- Squeeze chili sauce/Sriracha and a bit of mayo all over the omelette. Garnish with green onions and enjoy!