Easy egg-fried rice

Easy egg-fried rice

Category: Snack/side dish, Starter/snack | Serves: 2

Prep time: 15 minutes | Cooking time: 10 minutes


2 tsp rapeseed oil

1 small fresh green or red chilli, deseeded and finely chopped

1 small green pepper, deseeded and diced

3 spring onions, chopped

175g (6oz) cooked long grain brown rice (cooked weight is given – see Cook’s Tips)

85g (3oz) frozen peas, defrosted

85g (3oz) beansprouts

2 eggs, beaten

2 tsp reduced-salt soy sauce

Freshly ground black pepper, to taste

  1. Heat rapeseed oil in a non-stick wok or frying pan. Add chilli, green pepper and spring onions; stir-fry over a medium-high heat for 2–3 minutes.
  2. Add rice, peas and beansprouts; stir-fry for 3–4 minutes or until rice is piping hot. Add beaten eggs; stir-fry for 1–2 minutes or until egg is cooked. Stir in soy sauce and black pepper.
  3. Serve immediately on its own or with cooked vegetables or a mixed leaf salad.

Cook’s Tips

  • Around 70g (2½oz) raw weight of long grain brown rice produces about 175g (6oz) cooked weight of rice.
  • Swap sliced mangetout, sugar snap peas or chestnut mushrooms for the peas or beansprouts.
  • For a non-vegetarian version, add a little cooked diced chicken breast or a few cooked peeled prawns with the rice and stir-fry until piping hot throughout.
  • Try adding a sprinkling of Chinese five spice powder or a little chopped fresh chives or parsley just before serving.

Nutritional information

Easy egg-fried rice nutritional info