Egg fried rice Recipe

Stir fried long grain rice with egg, spring onion, chilli and beansprouts.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(10 votes) 4.5/5

Les ingrédients

Pour people
  • Long grain rice : 200 g
  • Water : 300 ml
  • Maldon salt : 3 pinch(es)
  • Sesame oil : 10 ml
  • Red chilli(s) : 1 whole
  • Spring onion(s) : 6 whole
  • Soya beansprout(s) : 100 g
  • Whole egg(s) : 2 whole
  • Fine ground white pepper : 3 pinch(es)
  • Frozen pea(s) : 60 g


  • ETAPE 1

    Cook the rice in boiling water until just soft and cooked as per the instructions on the packet. Refresh the rice under running cold water or allow to cool naturally. The rice needs to be cold before cooking again otherwise it will stick together.

  • ETAPE 2

    Slice the chilli and spring onion into thin strips on an angle.

  • ETAPE 3

    Heat a wok over a high heat and add the oil. Beat the eggs together and add to the wok, then stir with spoon until the egg starts to set. Remove from the pan and add the rice and the peas. Then season with salt and pepper and cook for 2 minutes. Add the eggs back to the rice and mix.

  • ETAPE 4

    Serve in a bowl topped with beansprouts, sliced chilli and spring onions.

Chef's tip

«Many Asian countries have their own version of fried rice which is usually made with leftovers. Try making your own version with the ingredients in your fridge; prawns, cold roast meats, sweetcorn.... the possibilities are endless. »

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