Quick and Easy Egg Fried Rice

Egg Fried Rice is a real treat – tasty and packed full of goodness, it's also great for making the most of leftovers.

A large dish of delicious egg fried rice

Egg Fried Rice is a real treat – tasty and packed full of goodness, it's also great for making the most of leftovers.


  • 2 medium eggs 
  • Salt and freshly ground black pepper 
  • 2-3 spring onions, finely chopped 
  • 3 tablespoons vegetable oil 
  • 100g frozen cooked prawns, defrosted 
  • 100g cooked meat (chicken, pork or ham) and any other leftovers, finely diced 
  • 100g frozen peas, thawed in water 
  • 2 tablespoons light soy sauce 
  • 350g cold cooked basmati rice

Lightly beat the eggs with a good pinch of salt and add 1 tablespoon of the spring onion.
Heat a non-stick frying pan or wok, add 1 tablespoon of oil, then add the eggs and scramble them until just set. Remove from the pan and set aside in a bowl.
Heat the rest of the oil in the pan or wok, add the prawns, meat and peas. After a quick stir, add 1 tablespoon of soy sauce, cook for a minute then add the rice and the rest of the spring onion. Add the egg and stir to separate the rice grains.

A great way to finish this dish is to sprinkle with toasted cashews.


    To make a comment, please register or login
    20th Jan 2016
    I often make egg fried rice with leftover plain basmati rice and throw in either freshly cooked, frozen or leftover veges. I also add a teaspoon of chicken powder as well as the other ingredients mentioned. Sometimes I just sauté fresh, diced celery which goes nicely with the egg and rice and isn't too heavy if used as a side dish to accompany meat or fish and a salad.
    20th Jan 2016
    Tip: Slowly dry-fry sunflower seeds on top of stove, stirring often.Just as they start browning, take them off the heat. Still stirring, add soy sauce. It'll evaporate and coat the seeds. Delicious added to fried rice, or just as nibbles.

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