Every home cook's basic Chinese egg fried rice recipe, so tasty and flavourful! You can make endless variations by adding your favourite ingredients such as shrimp, ham, beef, Chinese sausages, salted fish, olives, kimchi, and more!
Break the eggs into a small bowl. Add light soy sauce, Chinese wine (optional), sesame oil and pepper. Whisk or beat lightly with a fork to mix well.
Heat up 2 tbsp oil in a wok or skillet over high heat. When very hot, pour in the beaten eggs, and scramble lightly. When eggs are just starting to set, scoop out from the wok. Set aside.
Heat up the remaining 4 tbsp of oil in the wok or skillet over high heat. When very hot again, add the diced onions.
Add the rice, and toss vigorously to loosen the rice and evenly distribute the onions. Stir-fry for a few minutes until the rice separates. Break up any remaining clumps of rice with the wok chan or spatula . Continue to stir-fry until the rice becomes loose and fluffy throughout.
Add light soy sauce, chicken seasoning powder, salt, and pepper, and stir-fry for 10 seconds to mix well.
Add the scrambled eggs. Continue stir-frying and tossing the rice mixture to distribute the eggs evenly. Break up any big clumps of scrambled eggs and keep tossing to mix well.
Once the rice mixture is loose and fluffy again, add the chopped spring onions. Again, stir-fry for a few seconds to distribute evenly. Do a taste test, and add more salt and pepper if desired. If you add, do a final toss to mix well. Dish out and serve immediately.