Go Back

Egg and Vegetable Fried Rice

A faster, cheaper alternative to takeaway fried rice. Packed with vegetables, egg and soy sauce for under 55p a portion.
Print Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Servings: 3 people
Course: Main Course
Cuisine: Chinese
Ingredients Method

Ingredients
  

  • 300g cooked rice (preferably day-old)
  • 2 eggs
  • 1 carrot, diced small
  • 1 red pepper, diced
  • 100g frozen peas
  • 2 spring onions, sliced
  • 2 tbsp soy sauce
  • 1 tbsp vegetable oil
  • 1 tsp sesame oil (optional)
  • 1 tsp ginger puree or freshly grated ginger
  • 1 clove garlic, minced

Method
 

  1. Make sure your rice is cold - day-old rice from the fridge works best. Break up any clumps with wet fingers.
  2. Heat the vegetable oil in a wok or large frying pan over a high heat. Add the carrot and stir-fry for 2 minutes.
  3. Add the red pepper and frozen peas. Stir-fry for 1 minute.
  4. Push the vegetables to one side of the pan. Crack the eggs into the empty space and scramble quickly with a spatula.
  5. Add the ginger and garlic, stir for 30 seconds. Then add the cold rice and soy sauce. Stir-fry everything together for 3-4 minutes until the rice is heated through and starting to get slightly crispy in places.
  6. Drizzle with sesame oil if using and scatter over the spring onions. Serve immediately.