Learn how to make fried rice and never be stuck for dinner ideas again – this recipe can be cobbled together in no time, and with ingredients that you've probably got in your fridge anyway. Ideally, egg fried rice requires sesame oil, but rapeseed or even olive oil will work, too.
Find more delicious recipes at our hub page.
How to make egg fried rice
To make enough egg fried rice for two, you will need:
- Brown or white rice, 250 grams
- Sesame or rapeseed oil, three tablespoons
- Half an onion
- A teaspoon of freshly grated ginger
- Soy sauce, about 50 ml
- Spring onion, a bunch, chopped
- Two eggs, cracked
- Salt, to taste
- A crackling of black pepper (optional)
- Coriander, to garnish, 25 grams
1. Cook the rice by boiling it in a saucepan of water – see how to cook rice in our guide – or you can use a rice cooker (see our best buys above). Let the rice cool for at least 10 minutes after cooking.
2. In a large, deep frying pan or wok, gently heat the sesame oil. Scramble the eggs – use our guide if you're not sure how. Tip the eggs out on to a plate.
3. Now add more oil to the pan, and throw in any ingredients you want to soften – we tend to add chopped onion, give it a couple of minutes, then add garlic and a little freshly grated ginger.
4. Add any protein you fancy (or have in the fridge) to the pan now – we like to add cooked chicken or prawns to the pan; stir fry them for long enough – a minute or two – to heat them right through. If you're cooking them from raw, they will need much longer – up to five minutes, depending on how big the chicken pieces are, or until the prawns are properly pink.
5. Next reduce the heat and add the rice, spring onions and any other veg that only needs a little heat to warm up (cooked sweetcorn or peas, for example). Toss in the pan, adding soy sauce as you do so until the whole of the rice mix is coated and the rice is hot enough to eat again.
Tip: This is the basic egg fried rice recipe. If you wish, you can add steamed vegetables to it with the peas and sweetcorn, such as broccoli and carrots, too. The kids will love it and you'll get plenty of veg into them. We also love to sprinkle our fried rice with crushed cashew nuts. Not strictly traditional but yummy.