Egg Fried Rice

Ingredients

• about 790 g (5 cups)cooked rice
• 5 large, dividedeggs
• 1.25 ml (1/4 teaspoon)paprika
• 1.25 ml (1/4 teaspoon)turmeric
• 45 ml (3 tablespoons), dividedoil
• 1 medium, finely choppedonion
• 1/2, finely choppedred pepper
• about 75 g (1/2 cup), thawedfrozen peas
• 7.5 ml (1 1/2 teaspoons)salt
• 1.25 ml (1/4 teaspoon)sugar
• 1.25 ml (1/4 teaspoon)black pepper
• 2, choppedspring onions

Instructions

1. 1

   Separate the grains

   Fluff the rice with a fork, breaking apart any clumps. If it has just been cooked, leave it uncovered at room temperature until it stops steaming, then fluff it. If it has been chilled overnight and clumped together, separate the grains with your hands.

2. 2

   Beat the eggs

   Beat 3 eggs in one bowl. In a second bowl, beat the remaining 2 eggs with 30 ml (2 tablespoons) water, the paprika and turmeric. Set both bowls aside.

3. 3

   Scramble three eggs

   Heat a wok over medium-high heat and add 30 ml (2 tablespoons) oil. Add the 3 eggs without the spices and scramble them, then remove them from the wok and set aside.

4. 4

   Fry the rice

   Heat the wok over high heat and add the remaining 15 ml (1 tablespoon) oil. Add the onion and red pepper and stir-fry for 1–2 minutes. Add the rice and stir-fry for 2 minutes, scooping it around so it heats evenly and flattening any clumps with a wok spatula. Pour over the uncooked egg and spice mixture, then stir-fry for about 1 minute, until the grains are coated.

5. 5

   Season the rice

   Add the peas and stir-fry continuously for another minute. Scatter over the salt, sugar and black pepper, then mix them through. Steam rising from the rice is a sign that it is heated through.

6. 6

   Finish and serve

   If the rice seems dry, sprinkle in a little water or chicken stock; adding liquid to any remaining clumps can help loosen them. Mix in the scrambled eggs and spring onions, then serve.

What is egg fried rice?

Fried rice is a familiar Chinese dish built around cooked rice stir-fried with other ingredients. This home-style version combines eggs, onion, red pepper and peas for a quick, colourful meal.

Two kinds of egg give it its character: some is scrambled separately, while the rest coats the grains during frying. That approach adds both distinct pieces of egg and a lightly bound texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 308 calories, 9g protein, 42g carbs, 11g fat.

The rice supplies most of the carbohydrates, while the eggs provide protein and the oil contributes much of the fat. Pair a serving with extra vegetables for a more balanced plate, or serve it alongside a vegetable-rich dish.

Why use cooked rice?

Rice that has cooled and stopped steaming is easier to separate and fry without turning to mush. Chilled rice may clump, but the grains can be loosened by hand before they go into the wok.

Freshly cooked rice works too; let it stand uncovered until the steam has dissipated, then fluff it well.

Two stages for the eggs

Scramble three eggs first, then take them out of the wok so they stay in soft pieces rather than overcooking as the rice fries.

The other two eggs are beaten with water and the spices, then poured over the rice. Keep the mixture moving so it coats the grains evenly.

Keep the rice moving

Use a scooping motion to turn the rice through the hot wok and help it heat uniformly. Flatten clumps with the spatula rather than leaving them intact.

The wok should be hot for the rice and vegetable stage. If the rice looks dry, add a small splash of water or chicken stock as directed.

Vegetables and seasoning

Onion and red pepper go in first, with a short 1–2-minute stir-fry to start softening them. Peas need only another minute, so they retain their shape.

Salt, sugar and black pepper are mixed through near the end. Spring onions go in with the reserved scrambled eggs just before serving.

Serving the dish

Serve the rice straight from the wok while hot, either on its own or alongside a vegetable dish. For a fuller plate, add a fresh salad or extra stir-fried vegetables.

The recipe makes six servings, so it can also be shared as part of a meal with several dishes.

Recipe notes & tips

• Break up rice clumps before adding the rice to the wok.
• Have both bowls of beaten egg ready before heating the wok.
• Use a scooping motion to move the rice around the wok.
• Keep the peas in for just the final minute of stir-frying.
• Add water or chicken stock a little at a time if the rice seems dry.

Variations

• Add garlic: Stir in finely chopped garlic with the onion and red pepper.
• Use mixed vegetables: Replace some of the peas with thawed mixed vegetables.
• Add ginger: Fry a little finely chopped ginger with the onion for extra warmth.
• Try another pepper: Use green or yellow pepper in place of the red pepper.
• Finish with soy sauce: Add a small splash while seasoning, adjusting the salt to taste.

Common mistakes to avoid

• Using clumped rice: Separate the grains before frying so they heat evenly.
• Adding steaming-hot rice: Let freshly cooked rice stand uncovered until it stops steaming.
• Leaving clumps intact: Flatten them with the wok spatula as the rice fries.
• Overcooking the scrambled eggs: Take them out of the wok once cooked and return them at the end.
• Adding too much liquid: If the rice is dry, sprinkle in water or stock gradually.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 2 days. Reheat until piping hot throughout, adding a small splash of water if the rice has dried out.

Frequently asked questions