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Eggy fried rice

Eggy fried rice

A star rating of 4.2 out of 5.17 ratingsRate
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  • Preparation and cooking time
    • Cook: -
  • Easy
  • 2 kids portions (with enough left for 2 adults)

Introduce your kids to Chinese food with this tasty, quick, rice recipe

  • Vegetarian
Nutrition: per serving
low insalt0.92g


  • 200g basmati rice (or use cooked rice)
  • 85g carrot , diced
  • 1 tbsp vegetable oil
  • 2 eggs
  • 25g butter
  • 2 large spring onions , finely sliced
  • 1 tbsp soy sauce
  • 85g frozen pea


  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.)

Recipe from Good Food magazine, November 2003


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A star rating of 4.2 out of 5.17 ratings

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