Egg Fried Rice
A classic Chinese comfort dish, ready in under 30 minutes, featuring fluffy rice, scrambled egg and soy‑seasoned vegetables for a satisfying weeknight meal.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 6
Heat 1 tbsp oil in a large wok over medium‑high heat; add the white parts of the spring onions and stir‑fry for 30 seconds until fragrant.
-
Step 2 of 6
Push the aromatics to the side, pour in the beaten eggs and scramble until just set, then break them up with the spatula.
-
Step 3 of 6
Add the remaining oil, then the chilled rice, breaking up any clumps; stir‑fry for 2‑3 minutes until the grains are heated through.
-
Step 4 of 6
Stir in the peas and carrots, cooking for another minute.
-
Step 5 of 6
Drizzle the soy sauce over the rice, season with salt and white pepper, and toss everything together until evenly coated.
-
Step 6 of 6
Fold in the green parts of the spring onions and serve immediately.
Notes from the kitchen
Day‑old rice prevents sogginess; if unavailable, spread freshly cooked rice on a tray to cool for 15 minutes before using.
Liked this recipe? Get one like it every week.
New recipes, seasonal ideas and kitchen tips in one short e-mail a week.
Reviews
No reviews yet. Be the first to tell us how it went.
