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Egg Fried Rice

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.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: Asian, Malaysian
Keyword: egg fried rice, fried rice, nasi goreng, omelette fried rice
Servings: 2


Egg Fried Rice

  • 2 stalks green onion diced
  • 2 cloves garlic diced/minced
  • 1 cup frozen mixed vegetables rinsed
  • 1 egg
  • 2 cups cooked cold rice
  • 2 tbsp light soy sauce
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1/4 tsp white pepper
  • 1/2 tbsp sesame oil
  • 1/2 tbsp chili oil optional

Omelette Wrap

  • 4 eggs
  • 2 tsp corn starch
  • pepper a pinch



  • 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.

Omelette Wrap

  • 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!


*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.
*If it's hard to fold using a spatula, fold with clean hands or gloved hands.