Egg fried rice

Egg fried rice

Stir-fry mixed vegetables with rice and soy sauce for an inexpensive, yet wholesome and delicious one-dish meal
  • Total:
  • Serves: 2 persons



  1. Step 1

    Bring 2 litres of water to boil, add the rice, stir gently and cook for 10 minutes on high heat and drain into a colander.
  2. Step 2

    Spread the cooked rice on a large baking tray and allow to cool (fork gently every 2-3 minutes) . Heat 50ml of oil in a large wok, break two eggs and stir quickly to scramble.
  3. Step 3

    Add half the chopped onion, 1 tbsp of ginger, 1 tsp ground pepper and fry for 2-3 minutes.
  4. Step 4

    Add half the frozen mixed vegetables and fry for a further 5 minutes, stirring well.
  5. Step 5

    Throw in half the cooled rice and mix gently (or toss) for a further 5 minutes until the rice has heated through.
  6. Step 6

    Drizzle half tbsp of dark soy sauce and stir gently, check seasoning and add a pinch or two of salt, if required
  7. Step 7

    Rinse the wok and repeat the process with the other half of the ingredients