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Egg fried rice

Egg fried rice


This Chinese takeaway staple is really easy to make at home — and cheaper too

  • Feeds 2 Feeds 2
  • Ready in 30 minutes

Each serving contains

  • Energy
    2703kj 642kcal
  • Fat
    Med 29%
  • Saturates
    Low 17%
  • Sugar
    Low 29%
  • Salt
    High 29%

% of adult’s reference intake | Carbohydrates per serving : 95g


  • 220g jasmine rice
  • 3 Co-op British eggs
  • 4 spring onions, finely sliced
  • 2 tbsp soy sauce


  1. Cook the rice according to the pack instructions
  2. Drain, rinse in cold water and chill until cold
  3. When you're ready to cook, heat 2 tbsp vegetable oil in a wok over a high heat
  4. Whisk the eggs, add to the pan and swirl
  5. Leave to cook for 1-2 mins then break up with a wooden spoon
  6. Add the cold rice and spring onions, then stir-fry for 2 mins
  7. Add the soy sauce and cook for a further 2 mins
  8. Spoon into bowls and serve immediately

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