Spicy vegetable egg fried rice

Spicy vegetable egg fried rice

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(11 ratings)

Prep: 10 mins Cook: 20 mins


Serves 4
Spice up your rice with this easy recipe and feel free to mix things up with different veg

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal305
  • fat7g
  • saturates2g
  • carbs52g
  • sugars8g
  • fibre6g
  • protein12g
  • salt0.84g
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  • 200g basmati rice or 400g/14oz leftover cooked rice
  • 1-2 red chillies, deseeded and grated or very finely chopped
  • 3 garlic cloves, crushed
  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 2 large carrots, diced



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

  • 200g Chinese cabbage, finely sliced
  • 2 eggs, lightly beaten



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

  • 3 spring onions, 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…

  • 200g frozen peas
  • 1 tbsp soy sauce, plus extra for serving, if you like
    Soy sauce

    Soy sauce

    soy sor-s

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


  1. If making the rice from scratch, cook it following pack instructions, then drain. Mix the chillies and garlic (in a pestle and mortar, if you have one) with a pinch of salt, to make a paste.

  2. Heat oil in a wok or large frying pan on a medium-high heat. Add the carrots and stir-fry for 5 mins until tender. Add the cabbage and chilli paste and cook for 1 min more. Tip in the cooked basmati or leftover rice and stir-fry for 1 min until piping hot.

  3. Push the rice mixture to one side of the pan. Add the eggs to the cleared space and scramble until set. Mix in the onions, peas and soy and stir-fry everything together until the peas are hot.

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Comments, questions and tips

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30th Sep, 2018
I was only cooking this for one so adapted accordingly. I added a shake of turmeric when boiling the rice. Used finely chopped red onion and red pepper, put the egg in and swirled it with all the rice and veg, this turned out super and no clumps of egg. Didn't use Chinese cabbage, might try it next time.
20th Mar, 2015
Very delicious and quick simple dinner. As suggested by someone, I added some five spice powder which I'm sure made a big difference to the taste. Unfortunately, it doesn't look too appealing but the taste was great.
23rd Jan, 2015
Absolutely delicious. Needed way more soy sauce and a couple more chilis for my liking, and I mixed the egg into the rice. But this is a really great, all-in-one meal.
2nd Dec, 2012
Jut made this for work tomorrow tastes lovely and spicy just how I like it. I put tumeric in my rice to make it yellow. Will definately be making it again :)
31st Jan, 2012
I made this for tonight's dinner as we are calorie counting and it was delicious! I added a sprinkling of chinese five spice, some broccoli and some quorn chicken style pieces and we loved it. Looking forward to having it cold for lunch tomorrow!
13th Apr, 2011
9th Feb, 2011
I thought this was really good. Easy to make and it tasted good.
23rd Jan, 2011
Quite good, but not awe-inspiring. I am still unsure why they say to scramble the egg on the side. We ended up with lumps of scrambled egg in every few bites rather than egg throughout. Not sure if it was because we did something wrong? Next time I would probably just mix the egg in over everything and *cross my fingers* hope it cooks. To repeat with changes. The portion size it makes up though is generous, which is great!
17th Jan, 2011
Thought this was really tasty - a great side dish when cutting down, and just the right level of spice - plenty for four servings also. I made it with Good Food's chicken skewers with lime.
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