uncle roger fried rice recipe

The Best uncle roger fried rice recipe

Uncle Roger’s Authentic Egg Fried Rice

4.9 from 1026 votes

A classic Chinese takeout-style fried rice with fluffy eggs, savory soy sauce, and aromatic garlic. This recipe brings the wok hei (breath of the wok) to your kitchen for a restaurant-quality dish.

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Prep Time10 mins

Cook Time15 mins

Resting Time0 mins

Total Time25 mins

Servings: 2Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

Main Ingredients

• 3 cups day-old cooked jasmine rice (preferably cold)
• 3 large eggs, beaten
• 1/2 cup frozen peas and carrots mix (thawed)
• 3 tbsp vegetable oil (divided)
• 2 cloves garlic, minced
• 2 green onions, chopped (separate white and green parts)
• 2 tbsp light soy sauce
• 1 tbsp oyster sauce (optional but recommended)
• 1/2 tsp white pepper
• 1/2 tsp sesame oil

Optional Add-ins

• 1/2 cup cooked shrimp or char siu (Chinese BBQ pork), diced
• 1/2 tsp MSG (for extra umami flavor)

👨‍🍳Directions

1. 1
   Break up the cold rice with your hands to separate the grains. Set aside.
2. 2
   Heat 1 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add the beaten eggs and scramble until just set but still slightly runny. Remove eggs from the wok and set aside.
3. 3
   Add the remaining 2 tbsp vegetable oil to the wok. Sauté the white parts of the green onions and garlic until fragrant (about 30 seconds).
4. 4
   Add the thawed peas and carrots, stirring for 1 minute until heated through.
5. 5
   Increase heat to high, add the rice, and stir-fry for 2-3 minutes, breaking up any clumps.
6. 6
   Drizzle soy sauce and oyster sauce (if using) around the edges of the wok. Toss everything together until evenly coated.
7. 7
   Add the scrambled eggs back to the wok, along with white pepper and MSG (if using). Stir-fry for another 1-2 minutes until everything is heated through.
8. 8
   Turn off the heat, stir in sesame oil, and garnish with the green parts of the green onions. Serve hot!

🔧Equipment

• Wok or large skillet
• Spatula or wok turner
• Mixing bowl
• Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 3g❤️Cholesterol: 279mg🧂Sodium: 950mg🌾Total Carbs: 48g🥦Dietary Fiber: 2g🍬Sugars: 2g🥩Protein: 12g

📝Notes

Tips: Use day-old rice for the best texture—fresh rice is too moist and will turn mushy. For extra flavor, add a dash of fish sauce or a pinch of sugar. Uncle Roger says: ‘Don’t forget the wok hei!’

❓ Frequently Asked Questions About Uncle Roger’s Egg Fried Rice

1. What type of rice is best for Uncle Roger’s fried rice?

The best rice for Uncle Roger’s fried rice is day-old jasmine rice—it’s dry, firm, and less sticky, making it perfect for frying. Freshly cooked rice can turn mushy, so spread it out on a tray and refrigerate for a few hours (or overnight) before using. If you’re in a hurry, rinse freshly cooked rice in cold water to remove excess starch and let it dry slightly.

2. Why does Uncle Roger insist on using MSG in fried rice?

Uncle Roger swears by MSG (monosodium glutamate) because it enhances the umami flavor, making the dish taste richer and more savory. Contrary to myths, MSG is safe and naturally occurring in foods like tomatoes and cheese. If you’re hesitant, you can omit it, but the dish won’t have the same depth of flavor. A pinch of salt or a splash of soy sauce can help compensate, but it’s not the same!

3. Can I substitute the eggs in Uncle Roger’s fried rice with something else?

Yes, but eggs are essential for authentic texture and taste. If you’re allergic or avoiding eggs, try:
– Tofu scramble (firm tofu crumbled and pan-fried with turmeric for color).
– Silken tofu (soft, blended, and cooked like scrambled eggs).
– Chickpea flour “eggs” (mixed with water and spices).
However, the dish won’t have the same wok hei (breath of the wok) or richness. Uncle Roger would probably say, “Disgusting!” but it’s a decent workaround.

4. What’s the secret to getting that smoky “wok hei” flavor at home?

High heat and quick cooking are key to wok hei—the smoky, charred aroma from a screaming-hot wok. Here’s how to fake it at home:
– Use a carbon steel wok (cast iron works too, but it’s heavier).
– Heat the wok until it’s smoking before adding oil (use a high-smoke-point oil like peanut or vegetable).
– Cook in small batches—overcrowding steams the rice instead of frying it.
– Toss the rice constantly to prevent burning and distribute heat evenly.
– Add a splash of dark soy sauce or oyster sauce at the end for extra depth.
If you don’t have a wok, a large, flat skillet on max heat can work in a pinch.

5. How do I prevent my fried rice from turning out soggy?

Soggy fried rice is a crime against humanity (according to Uncle Roger). Here’s how to avoid it:
– Use cold, dry rice (as mentioned in Q1).
– Don’t overcrowd the pan—cook in batches if needed.
– Cook ingredients separately (meat, veggies, eggs) and set aside before mixing with rice.
– Add sauces last (soy sauce, oyster sauce) and toss quickly to avoid steaming the rice.
– Keep the heat high—low heat = mushy rice.
– Avoid adding water (even from veggies like zucchini or tomatoes). If using wet ingredients, pat them dry first.