Fried rice may seem simple, but there’s a huge difference between average rice and restaurant-quality egg fried rice. This recipe, inspired by the viral critiques of comedian Nigel Ng (aka Uncle Roger), takes you through the authentic Chinese-style techniques that make this dish unforgettable. It’s designed to be easy enough for home cooks while delivering maximum flavor.
Why This Recipe Matters
Many fried rice recipes on the internet miss crucial steps that elevate the dish. This guide focuses on:
- Why day-old rice is essential
- How heat control and wok technique make a difference
- The correct order for adding ingredients
- Avoiding mushy rice
By following this recipe, you’ll learn all the tips and techniques that Uncle Roger swears by for perfect fried rice every time.
What Makes Uncle Roger’s Fried Rice So Special
A good fried rice recipe is about more than just mixing ingredients. It’s about achieving the perfect texture, flavor balance, and wok-hey. Here’s what to aim for:
- Fluffy, separate grains of rice
- Silky, slightly runny eggs that don’t get overcooked
- A savory, balanced sauce that enhances the dish without overwhelming it
- Fragrance from sesame oil and the wok
This recipe adheres to the principles Uncle Roger promotes in his viral critiques—focusing on authentic, traditional techniques that ensure your fried rice is top-notch.
Ingredients (Serves 2–3)
Essential
- 3 cups of day-old cooked rice (preferably jasmine)
- 2–3 large eggs, beaten
- 3 tablespoons of peanut oil or high-heat oil
- 3–4 cloves of garlic, minced
- 2 shallots, diced
- 2–3 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 2–3 stalks of spring onions, sliced
- Optional: 1 teaspoon of MSG (Uncle Roger’s favorite)
- Fresh red chili or chili flakes (optional)
Optional Add-ins
- Cooked shrimp, chicken, or pork
- Chopped vegetables (peas, carrots, bell pepper) – but Uncle Roger may skip these if you want to stay true to the traditional style.
Step-By-Step: Cooking Fried Rice Like a Pro
1. Prep Like a Chef
Before you start cooking:
- Break up any clumps in your day-old rice.
- Beat the eggs and set them aside.
- Have your sauces measured and ready.
- Make sure the wok is preheated before you begin.
These small steps ensure that the cooking process is smooth and efficient.
2. Heat the Wok
Heat your wok or frying pan over high heat. Add the oil and let it swirl around to coat the pan. You want the oil to be hot enough that it sizzles immediately when you add the ingredients.
The wok needs to be extremely hot for the rice to fry properly, so don’t rush this step.
3. Add Garlic and Shallots
Once the wok is hot, add the minced garlic and diced shallots. Stir for about 30-60 seconds until fragrant, but don’t let them burn.
4. Cook the Eggs
Push the garlic and shallots to the side of the pan. Pour in the beaten eggs. Let them sit for a moment, then scramble them gently, making sure they cook but remain slightly soft and underdone.
The eggs will finish cooking as you combine them with the rice later.
5. Add the Rice
Now it’s time to add your cold, day-old rice. Stir the rice immediately to coat it with the oil and eggs. Use the back of your spatula to gently break up any clumps, but be careful not to mash the rice.
Day-old rice works best because it’s drier and doesn’t clump together like freshly cooked rice.
6. Season the Rice
Add the soy sauce, sesame oil, and MSG (if you’re using it). Stir everything together to ensure the rice is evenly coated. The soy sauce adds saltiness, while the sesame oil gives that signature fragrance.
7. Finish with Spring Onions and Chili
Lastly, throw in the sliced spring onions and fresh chili (if desired). Stir them into the rice for about 30 seconds to let the flavors meld, then remove the pan from the heat.
Pro Tips for Perfect Fried Rice Every Time
Heat Control Is Key
Ensure that your wok is hot but not smoking. The high heat allows the rice to fry without becoming soggy. Keep the ingredients moving constantly to avoid burning.
Use Day-Old Rice
Freshly cooked rice contains too much moisture and will result in a mushy fried rice. Day-old rice, stored in the fridge, is ideal because it’s drier and easier to fry.
Add Protein Last
If you’re including shrimp, chicken, or pork, cook them separately and add them to the fried rice at the end. This keeps the protein from overcooking and ensures it stays tender.
Use a Wide Pan
Using a wok or wide frying pan gives you more surface area, which allows the rice to fry evenly and gives it that crispy texture.
Storage and Reheating
Fridge: Store leftover fried rice in an airtight container for up to 3–4 days.
Reheating: The best way to reheat fried rice is to toss it back in a hot wok with a splash of oil. Avoid microwaving it if you want to maintain its texture.
Nutritional Information (Per Serving)
| Nutrient | Amount (per serving) |
| Calories | 350–400 kcal |
| Protein | 12g |
| Carbohydrates | 50g |
| Fiber | 2g |
| Fat | 14g |
| Saturated Fat | 2g |
| Cholesterol | 100mg |
| Sodium | 600mg |
| Potassium | 300mg |
| Vitamin A | 8% of Daily Value |
| Vitamin C | 10% of Daily Value |
| Calcium | 4% of Daily Value |
| Iron | 8% of Daily Value |
Frequently Asked Questions (FAQs)
1. Can I make this vegan?
Yes! Skip the eggs and use tofu or extra veggies. You can also use tamari for a gluten-free version of soy sauce.
2. What rice is best for fried rice?
Jasmine or long-grain rice works best. Short-grain rice becomes too sticky and isn’t ideal for fried rice.
3. Why does Uncle Roger use MSG?
MSG enhances the savory flavor of the fried rice, giving it that umami boost. It’s not necessary, but it does make a big difference.
4. Can I add vegetables to the fried rice?
Yes, but keep it simple. Uncle Roger prefers to avoid sad vegetables. If you add them, don’t overwhelm the rice — keep the balance.
Final Thoughts: Master Fried Rice at Home
This Uncle Roger fried rice recipe is all about technique. By controlling the heat, using the right ingredients, and following each step carefully, you’ll create fried rice that’s crispy, flavorful, and exactly what fried rice should be.
Give this recipe a try, and you’ll soon be making fried rice like a pro, every single time. Enjoy!
