Oriental egg fried rice

Oriental egg fried rice

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(30 ratings)

Prep: 20 mins - 30 mins


Serves 4
Sara Buenfeld’s fast and easy fried rice makes for a delicious Chinese supper

Nutrition and extra info


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • a mugful of American long grain rice
  • a cupful of frozen peas
  • 2 tbsp sunflower oil
    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…

  • 2 back bacon rashers, roughly chopped
  • 1 small red pepper, chopped
  • 2 garlic cloves, thinly sliced
  • 2 large eggs



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

  • 1 heaped tsp Chinese five-spice powder


  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

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Comments, questions and tips

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25th Oct, 2012
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
21st Sep, 2012
Came out wonderfully.
18th Apr, 2012
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
31st Jan, 2012
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
23rd Jan, 2012
What is the calorie count in this recipe as I want to try it but am currently calorie counting?
7th Jan, 2012
Family loved it went well with Stciky lemon Chicken
5th Feb, 2011
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?
28th Nov, 2010
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.
9th Oct, 2010
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
3rd Oct, 2010
very nice and very easy will make again but with added chicken next time


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