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Fridge-raid egg fried rice

Fridge-raid egg fried rice


This spice paste is a great thing to know how to make from scratch ­— it’ll lift your leftovers to new heights!

  • Feeds 1 Feeds 1
  • Ready in 20 minutes

Each serving contains

  • Energy
    3125kj 743kcal
  • Fat
    High 34%
  • Saturates
    High 31%
  • Sugar
    Low 15%
  • Salt
    High 76%

% of adult’s reference intake | Carbohydrates per serving : 98g

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Big Bag Option


  • 1 tbsp Co-op Italian tomato purée
  • 1 garlic clove
  • 2cm ginger, peeled
  • 1/2 tsp dried chilli flakes (optional)
  • 4 tsp rapeseed oil
  • 2 spring onions, finely chopped
  • 100g fresh or frozen diced mixed vegetables
  • 40g cooked bacon
  • 1 tbsp tomato ketchup
  • 1 tbsp reduced-salt soy sauce
  • 250g pouch of microwave rice (or leftover rice)
  • 1 Co-op free-range egg
  • Coriander leaves, to garnish (optional)


  1. In a small bowl, blitz together the tomato purée, garlic, ginger and chilli flakes, if using, with a stick blender until you have a coarse paste
  2. Heat 3 tsp of the oil in a large nonstick wok or frying pan over a high heat
  3. Stir-fry the spring onions and vegetables for 2-3 mins, until just starting to colour
  4. Add the bacon and fry for a further minute, then add the spice paste and cook for 1 minute more.
  5. Add the ketchup, soy sauce, remaining oil and rice, and stir-fry for 2 mins or until piping hot
  6. Crack in the egg and leave to cook a little, then stir in vigorously
  7. If you prefer the egg chunkier, allow it to set for a little longer, then stir through
  8. Transfer to a serving plate and garnish with the coriander, if using