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Quick dinner

Egg Fried Rice

Separate grains of rice, softly scrambled egg, peas and spring onions seasoned with light soy and toasted sesame oil.

MainQuick dinnerVegetarianLeftover-friendlyDinnerUnder 30 minutes
Total time27 minutes, plus rice cooking and chilling
DifficultyModerate
Community ratingNew recipe
Per serving16.0g protein
Representative photograph for Egg Fried Rice
OK
Structure checkedAdaptive recipe data
Serves
4

Scaled live

Ingredients

4 people

Rice

  • 300 gjasmine or long-grain rice
  • 450 mlwater
  • 1/2 tspfine salt

Fried rice

  • 5large eggs
  • 1/4 tspfine salt
  • 3 tbspvegetable oil, divided
  • 1small onion, finely diced
  • 1medium carrot, cut into 5mm dice
  • 150 gfrozen peas
  • 4spring onions, sliced, whites and greens separated
  • 2garlic cloves, finely grated
  • 3 tbsplight soy sauce
  • 1 tspdark soy sauce
  • 1 tsptoasted sesame oil
  • 1/4 tspwhite pepper

Per serving

504 kcal16.0g protein74g carbs18g fat

Nutrition calculated from 15 of 15 ingredients

Approximately 490 kcal, 19g protein, 68g carbohydrate, 16g fat and 6g fibre per serving.

Clear and checked

Method

  1. 01

    Rinse the rice

    12 min

    Rinse the rice until the water is almost clear. Put it in a lidded pan with 450ml water and 1/2 tsp salt. Bring to the boil, cover and cook on the lowest heat for 12 minutes. Turn off and rest covered for 10 minutes.

  2. 02

    Fluff the rice and spread it

    1440 min

    Fluff the rice and spread it on a baking tray to release steam. Cool, then refrigerate uncovered until cold before covering. Use within 24 hours. If using leftover rice, it must have been cooled quickly and refrigerated.

  3. 03

    Beat the eggs

    3 min

    Beat the eggs with 1/4 tsp salt. Heat the wok over high heat, add 1 tbsp oil and pour in the eggs. Stir for 20-30 seconds until softly scrambled but still glossy, then transfer to a bowl.

  4. 04

    Add another 1 tbsp oil

    3 min

    Add another 1 tbsp oil. Stir-fry the onion and carrot for 3 minutes. Add peas and spring-onion whites for 1 minute, then garlic for 20 seconds.

  5. 05

    Add the remaining oil and cold rice

    4 min

    Add the remaining oil and cold rice. Press out clumps and toss over high heat for 3-4 minutes until every grain is hot. Do not add water.

  6. 06

    Pour the light and dark soy around

    1 min

    Pour the light and dark soy around the hot edge of the wok. Add sesame oil and white pepper, then toss for 1 minute. Fold through egg and spring-onion greens.

  7. 07

    Serve immediately

    3 min

    Serve immediately. Reheated rice should be steaming hot throughout and should not be reheated again. SECTION 02 # Sides The supporting dishes British kitchens return to most often, from crisp potatoes and Yorkshire puddings to salads, vegetables and stuffing. 12 RECIPES

Equipment check

6 items required

  • Medium lidded saucepan
  • Baking tray
  • Wok or large frying pan
  • Spatula
  • Mixing bowl
  • Fork

Dietary and allergen note: Vegetarian. Contains egg, gluten, soya and sesame. Use tamari for a gluten-free version.

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Recipe diagnostics

Checked before you cook.

Structurally checked

Metric quantities and serving yield are explicit

Method includes timing and doneness cues

Nutrition is identified as a calculated estimate

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