Shallot Fried Rice

Ingredients

• 800 g (5 cups)cooked rice, chilled overnight
• 15small shallots, thinly sliced
• 200 gmeatballs, sliced
• 1green onion, chopped
• 6eggs, beaten
• 80 ml (⅓ cup)oil
• 1½ tspchicken stock powder
• ½–1 tspsalt, to taste
• 30 ml (2 tbsp)sweet soy sauce
• 45 ml (3 tbsp)soy sauce
• 1 tspwhite pepper
• 45 ml (3 tbsp), optionalchopped chillies
• 4–5eggs, for frying

Instructions

1. 1

   Fry the shallots

   Heat the oil in a wok. Fry the sliced shallots until golden, then lift them out and set aside, leaving the oil in the wok.

2. 2

   Scramble the eggs

   Keep the wok over high heat, add the beaten eggs and stir them until cooked through.

3. 3

   Toss the rice

   Add the meatballs, chilled rice and seasoning ingredients. Toss everything together for 10 minutes, until the rice is dry.

4. 4

   Finish and serve

   Add the fried shallots and green onion, then toss for another minute. Serve with fried eggs and chopped chillies, if using.

What is shallot fried rice?

Fried rice is a flexible dish found in many food traditions across Asia, usually made by stir-frying cooked rice with seasonings and other ingredients. This version pairs sweet soy sauce and meatballs with a generous amount of browned shallots.

Chilling the rice overnight helps it stay separate as it fries. The finish of crisp-edged shallots, green onion and fried eggs gives the dish contrasting textures.

Nutrition and macros by portion

The nutrition label shows one serving as written: 820 calories, 25g protein, 77g carbs, 44g fat.

Most of the carbohydrates come from the rice, while the oil and eggs contribute much of the fat. Protein comes from the eggs and meatballs, with the exact amount depending on the meatballs used. Pair a portion with a generous serving of vegetables to balance the plate.

Why use chilled rice?

Cold rice: refrigerating cooked rice overnight dries its surface, making it less likely to clump when tossed in the wok. Break up any compacted lumps before adding it.

Freshly cooked rice: it can be too moist for this method and may turn soft rather than dry and distinct. If you need to use it, spread it out to cool and lose some steam first.

Brown the shallots carefully

Thin slices: aim for pieces of similar thickness so they cook at about the same rate. Watch them closely, as shallots can move from golden to burnt quickly.

Reserved oil: lift out the fried shallots but leave the oil in the wok, as directed. The oil carries their flavour into the eggs and rice.

Keep the wok hot

Scramble first: cook the beaten eggs over high heat until set before adding the rice. Stir briskly so they form soft pieces rather than catching on the wok.

Toss in batches if needed: the rice needs room to move against the hot surface. If the wok is crowded, some rice may steam instead of drying as it fries.

Season to suit the ingredients

Soy sauces: sweet soy sauce adds sweetness and a thicker coating, while regular soy sauce brings saltiness. Meatballs and stock powder may also be seasoned, so start with the lower amount of salt and adjust to taste.

White pepper: it adds a warm, savoury note throughout the rice. Add the optional chopped chillies at serving for a sharper heat.

Check the finish and serve

Rice texture: after the 10-minute toss, the grains should feel hot and separate rather than wet or clumped. The recipe then gives the shallots and green onion just one more minute in the wok.

Serving: top each portion with a fried egg and offer chopped chillies alongside. The egg yolk makes a rich contrast to the savoury rice.

Recipe notes & tips

• Separate any clumps in the chilled rice before it goes into the wok.
• Fry the shallots until golden and remove them promptly so they do not burn.
• Have the sauces and seasonings ready before heating the wok.
• Taste before adding the full amount of salt, as the sauces and stock powder are already savoury.
• Use a wide wok or pan so the rice can be tossed without spilling.

Variations

• Add vegetables: toss in peas or diced carrots with the meatballs and rice.
• Change the protein: use sliced cooked chicken instead of meatballs.
• Make it hotter: serve with extra chopped chillies.
• Use garlic: fry a little sliced garlic with the shallots, taking care not to let it burn.
• Adjust the sweetness: reduce the sweet soy sauce slightly for a less sweet finish.

Common mistakes to avoid

• Wet rice: freshly cooked rice can clump; chill it first or spread it out to cool and dry.
• Burnt shallots: they cook quickly; remove them as soon as they turn golden.
• Crowded wok: too much rice in a small pan can steam; fry in batches if needed.
• Over-salting: meatballs, stock powder and soy sauces add salt; taste before adding more.
• Soft, clumped rice: avoid stirring too slowly; toss the grains briskly over high heat.

How to store

Refrigerate leftovers promptly in a covered container and use within 1–2 days. Reheat until steaming hot throughout in a wok or frying pan, adding a small splash of water if the rice seems dry; reheat only once.

Frequently asked questions