Eggy fried rice

Cook: 30 mins - 40 mins


2 kids portions (with enough left for 2 adults)
Introduce your kids to Chinese food with this tasty, quick, rice recipe

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal306
  • fat12g
  • saturates5g
  • carbs44g
  • sugars0g
  • fibre2g
  • protein9g
  • salt0.92g
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  • 200g basmati rice (or use cooked rice)
  • 85g carrot, diced



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 tbsp vegetable oil
  • 2 egg



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

  • 25g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 large spring onion, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

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

  • 1 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 85g frozen pea



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…


  1. Wash the rice and cook according to pack instructions in lightly salted water with the diced carrots. About 5 minutes before it's ready, tip in the frozen peas.

  2. While the rice is cooking, heat the oil in as mall frying pan (about 20cm) and lightly beat the eggs with a little salt. Pour the eggs into the pan to coat the base, and cook until almost set as a thin omelette - this should take about 2-3 minutes. Flip the omelette and cook for a few seconds more, then slide it out of the pan and roll it up into a sausage shape. Keep warm.

  3. Melt the butter in a wok or large frying pan and sauté the spring onions for 1 minute. Fluff up the rice mixture with a fork (there should be no cooking liquid left). Tip into the wok with the soy sauce and a little salt and freshly ground black pepper, then stir fry for 2 minutes.

  4. Divide half the rice between two bowls, cut the omelette crossways into strips and scatter over the top. (Keep the remaining rice in a cool place for later.)

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Comments (12)

rkbyrne's picture

That photo is NOT the end result of the recipe....what are those long strips in the photo? A proper egg fried rice ALWAYS uses old rice - don't make this the second choice!

Rachypea's picture

The long strips in the photo are egg after you've rolled up the cooked egg and sliced it.

mummytot's picture

Made this for tea today and well the children ate it but it was tasteless and they requested it was not made again and I agree!!!

AnhThy Nguyen's picture

Yup, this dish is really delicious and quite easy to cook. I love it :)

steevegh's picture

good recipe really like it

teenagecooker's picture

Am very interested in making this, will keep you guys updated!

wilbrak's picture

This was great, I made it for my too toddlers and a child I mind and they ALL loved it. (very unusual!) Will definitely be making it again!

greenlung's picture

My ten year old made this almost by herself. Thanks for these recipes to encourage kids to get cooking themselves. The end dish was gorgeous, plates cleared. thanks again.

kiddiechef's picture

forgot to rate it above (giggle)

kiddiechef's picture

Really great and tasty. Perfect for babysitting kids during the day, great for brunch, lunch and dinner! Would definatley use this recipe over and over again!

mshelenjackson's picture

My kids just love this. We used organic brown rice. I have to say, it went down super well with the adults too and there was none left in the pan!!

gemma4's picture

This was fab! All 4 kids lapped it up! Added broccoli and sweetcorn, and they all really enjoyed it - also gave them chinese style spoons to make it more fun. Was great way to get them to have a few more veg - would thoroughly recommend this recipe.

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