Oriental egg fried rice

Oriental egg fried rice

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(21 ratings)

By

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Cooking time

Prep: 20 mins - 30 mins

Skill level

Easy

Servings

Serves 4

Sara Buenfeld’s fast and easy fried rice makes for a delicious Chinese supper

Nutrition and extra info

Nutrition info

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-

Ingredients

  • a mugful of American long grain rice
  • a cupful of frozen peas
  • 2 tbsp sunflower oil
  • 2 back bacon rashers, roughly chopped
  • 1 small red pepper, chopped
  • 2 garlic cloves, thinly sliced
  • 2 large eggs
  • 1 heaped tsp Chinese five-spice powder

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Method

  1. Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously.
  2. Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. After 8 minutes, throw in the frozen peas, boil for 2 minutes and drain (don’t rinse).
  3. Heat the sunflower oil in a wok and stir fry the bacon for 3-4 minutes until crisp. Tip in the red pepper and the garlic cloves and stir fry for 2 minutes.
  4. Beat the eggs, pour into the pan and stir fry until the egg just sets. Toss in the Chinese 5-spice

Recipe from Good Food magazine, May 2002

Comments, questions and tips

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Comments

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danjconroy's picture

I found the list of ingredients perfect to make a great egg fried rice! Add the rice 1-2 mins after the red pepper and garlic. To make a one bowl meal add thin strips of beef or chicken (dusted in cornflour, salt & pepper and five spice) at the same time as the bacon.

calabonzo's picture

This recipe irritates me somewhat. It isn't properly written, in that it's instructions are incomplete, and also, there is clearly spring onion in the pic, but no mention of it in the ingredient list. Sorry, I am a food weriter myself and this is about as annoying as no tin sizes being mentioned in a cake recipe.

dishymummy's picture
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We made this to complement the Crispy Chilli Beef recipe from this website. We used chorizo instead of bacon as that was to hand.
The beef was very flavoursome with a strong sauce so cannot really say what the rice tasted like on it's own but I would make this again.

stanno69's picture

I agree with Franks Food. When do we add the boiled rice

crystal-lynn's picture
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Really enjoyed this first time I've cooked something like this I took away the peas and added a yellow pepper and some spring onions to add more colour I added the rice after the peppers the added the eggs and after the spices added soy sause this tased nice and my partner 3 boys and brother in law really enjoyed it aswell and my youngest son hardly eats this stuff he loves his sausage rolls so to see him eat this was amazing really should try this will make again x

wakkydude's picture
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Came out wonderfully.

mrallankey's picture
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I guess adding the rice part if left to interpretation! I added it to the pan once the bacon had crisped and fried it for a few minutes before adding the egg. I also fried up some mushrooms and added them to the mix. A bit bland but add some soy sauce to the finished article and your taste buds will be buzzing

donnavosper's picture
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have made this a few times, but today i started it and realised i had no bacon or chicken so used cooked and peeled prawns instead, believe me its good, i add the rice at the end and just mix it all together, i cook this with hoisin pork chops

altchroskie's picture

What is the calorie count in this recipe as I want to try it but am currently calorie counting?

valeriebott's picture
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Family loved it went well with Stciky lemon Chicken

frankthebreadman's picture

I cannot find any mention of adding the boiled rice and peas to the wok! am I missing something here or just not following the instructions close enough?

rhianthomas1984's picture
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This was lovely! It was so easy, quick and very tasty. I added the rice to the wok after stir frying the bacon, red pepper and garlic, gave it a quick stir and then added the egg. The rice started to stick to the bottom slightly, but I kept mixing it and it was fine. I served it with chicken and it was eaten almost instantly. Definitely one to make again.

chefdicko's picture
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i put the rice in the wok just after the chinese 5 seasons seemed to work well a little soya sause seemed to stop it from being to dry

chefdicko's picture
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very nice and very easy will make again but with added chicken next time

roxanne_treacy's picture
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A very tasty quick supper - nice cold, too!

lukewilliams99's picture

when do you chuck in the rice???

holbert's picture
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A little confusing with the Method ending partway through, with the words "Toss in the Chinese 5-spice ", but I guessed the rest and it was very nice anyway.

I think the amount of Chinese 5 Spice is a bit too much though and halved it.

clair_joanne's picture

Same as above - when do you add the rice to the wok?

carolincyprus's picture
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Easy to make but a little bland. At what stage do you add the rice?

aviator's picture

Maybe I missd something but at what point is the rice combined with other ingredients and when is it fried if at all.

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