Egg fried rice
Chinese
Egg fried rice
Cold rice, two eggs, and a hot pan. The fastest meal in the book.
Before you cook
Egg fried rice is a Chinese way of using rice that is already cooked and cold. Fresh rice clumps. Cold rice fries. The egg is scrambled into the grains in a hot wok with very little sauce, so it tastes of the rice, not of a gravy.
- Serves
- 2
- Time
- 15 min
- Level
- Easy
- Energy
- 410kcal
- Vegetarian
- Quick
- One-pan
Contains egg, soy and gluten.
Equipment
- Wok or large frying pan
- Spatula
- Small bowl for the egg
Each serving
An estimate from average ingredient values, not a lab test.
- Energy
- 1715 kJ
- 410 kcal
- Protein
- 14 g
- Fat
- 12 g
- Carbohydrate
- 60 g
- Sugars
- 3 g
- Fibre
- 3 g
- Salt
- 1.2 g
- Sodium
- 480 mg
This batch, 2 servings, is about 3431 kJ (820 kcal), with 6 g sugars and 2.4 g salt.
Ingredients
Tick them off as you go. They reset when you leave.
Shops near you
Use where you are, including when you travel. Nothing is sent until you tap. Or type a suburb. Prices are not listed, because they change every week.
Bagoong, Mang Tomas, Mama Sita’s, and fresh curry leaves are often missing from the big shops. A Filipino or Asian grocer is the backup. Do not swap bagoong for plain salt and expect the same dish.
Method
- 01
Break the rice up with wet hands so the grains are separate. If it is hot from the pot, spread it out and let it steam dry first.
- 02
Heat the oil in a wok or large pan over high heat. Pour in the eggs and scramble them for 20 seconds, until just set.
- 03
Add the rice and peas. Stir-fry for 3 minutes, pressing any clumps apart.
- 04
Add the soy sauce, white pepper, and most of the spring onion. Toss for 1 minute.
- 05
Taste for salt and serve with the rest of the spring onion on top.
Times are a guide. If it needs another minute, give it another minute.
To serve
From the wok into a bowl. It is already the whole meal.
Keeping it
This is already a leftover-rice dish. Cool what you do not eat and keep it only one more day. Reheat until steaming. Do not start with rice that has been left out.
Leftovers
- Fried-rice omelette
For a parent, a student, or anyone who cooked yesterday.
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Hungry Alan
Egg fried rice
Serves 2 · 15 min
Ingredients
- 400 g cold cooked rice
- 2 eggs
- 2 tsp neutral oil
- 2 spring onions, sliced
- 80 g frozen peas
- 1 tbsp soy sauce
- white pepper, a pinch
Method
- Break the rice up with wet hands so the grains are separate. If it is hot from the pot, spread it out and let it steam dry first.
- Heat the oil in a wok or large pan over high heat. Pour in the eggs and scramble them for 20 seconds, until just set.
- Add the rice and peas. Stir-fry for 3 minutes, pressing any clumps apart.
- Add the soy sauce, white pepper, and most of the spring onion. Toss for 1 minute.
- Taste for salt and serve with the rest of the spring onion on top.
To serve
From the wok into a bowl. It is already the whole meal.
Keeping it
This is already a leftover-rice dish. Cool what you do not eat and keep it only one more day. Reheat until steaming. Do not start with rice that has been left out.