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Egg fried rice New-recipe-icon

Don't call the Chinese takeaway – make your own egg fried rice. Use leftover rice, or cook and dry it on a plate before using so it doesn't stick to the wok

  • Prep: 10 mins
    Cook: 10 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 387
  • Carbohydrates 53
  • Saturated Fat 2
  • Sugar 2
  • Protein 12
  • Fat 14
  • Fibre 1
  • Salt 0.2

Nutrition per serving

  • Calories 387
  • Carbohydrates 53
  • Saturated Fat 2
  • Sugar 2
  • Protein 12
  • Fat 14
  • Fibre 1
  • Salt 0.2

Ingredients

  • 250g long grain rice
  • 3 tbsp vegetable oil
  • 1 onion, finely chopped
  • 4 eggs, beaten
  • 2 spring onions, sliced, to serve

Method

  1. Cook the rice following pack instructions, then drain, spread it out to steam-dry and set aside.

  2. Heat 2 tbsp of the oil in a large wok over a high heat, then add the onion and fry until lightly browned, around 5 mins. Add the rice, stir and toast for about 3 mins, then move to the side of the pan.

  3. Add the remaining oil, then tip in the egg mixture. Leave to cook a little, then mix in with the rice – stir vigorously to coat the grains or, if you prefer the egg chunkier, allow to set for a little longer before breaking up and stirring through. Tip into a serving bowl and scatter over the spring onion to serve.

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