Fried rice with egg & ginger

Fried rice with egg & ginger

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(7 ratings)

Prep: 15 mins Cook: 15 mins


Serves 4
John Torode's delicious egg fried rice is dotted with juicy prawns and makes a great addition to a Chinese feast

Nutrition and extra info

Nutrition: per serving

  • kcal462
  • fat14g
  • saturates3g
  • carbs66g
  • sugars3g
  • fibre2g
  • protein19g
  • salt2.88g
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  • 3 tbsp sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 100g ginger, finely sliced



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 50g garlic, finely sliced



    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • 100g small peeled cooked prawn



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • bunch spring onions, whites and greens separated and sliced

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 3 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 600g cooked rice (300g/11oz uncooked)
  • 50ml rice wine or dry sherry
  • 50ml light soy sauce


  1. Heat the oil in a wok. Add the ginger and garlic, then stir-fry briefly until just coloured. Add the prawns and the whites of the spring onions, and cook for a further 3 mins. Pour in the beaten egg, let it set for a couple of secs, then break it up and stir well to scramble. Add the cooked rice and stir-fry everything together for 10 mins. Add the rest of the spring onions, rice wine and soy, then toss everything together well. Serve immediately.

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Comments (8)

genputtay's picture

This is a really good recipe for egg fried rice, and it is so simple to prepare. I would recommend adding the soy sauce to taste. I threw in the whole lot at once, and found it to be too salty for my taste. I ended up adding some sweet chilli sauce to balance it out, and I think I may have stumbled on a winner, and will now add sweet chilli every time! Delicious!

emanning's picture

I swapped the prawns for leftover roast chicken, and also added grated carrot and diced courgette. Yum!

ctrufitt's picture

I made this without prawns, rice wine, dry sherry or soy sauce and cut down the amount of ginger and garlic - absolutely delicious! Served with a Gunpowder chicken, Kung Po prawns and Chinese cabbage.

Scott Hitchin's picture

Changed the prawns for chicken, and used a tea spoon of garlic and thumb sized piece of ginger. Spot on!

andy1971's picture

50g of garlic and 100g of ginger ? really? that's like a whole bulb of garlic and one hell of a lot of ginger surely this isn't correct

emilymcgovern's picture

I highly recommend this recipe. It was delicious and easy!

boomer84's picture

Delicious and easy

ewoolley's picture


Questions (1)

andy1971's picture

are these measurements correct 50g of garlic and 100g of ginger that's like a whole bulb of garlic and a hell of a lot of ginger

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