Eggy fried rice

Eggy fried rice

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(14 ratings)

Cook: 30 mins - 40 mins

Easy

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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Ingredients

  • 200g basmati rice (or use cooked rice)
  • 85g carrot, diced
    Carrot

    Carrot

    ka-rot

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

  • 1 tbsp vegetable oil
  • 2 eggs
    Eggs

    Egg

    egg

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

  • 25g butter
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 large spring onions, 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
    Peas

    Peas

    p-ees

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

Method

  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, questions and tips

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mshelenjackson
1st Oct, 2008
5.05
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
29th Jan, 2008
5.05
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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