Egg Fried Rice
Quick, wok-fresh egg fried rice with jasmine rice, spring onions and peas — perfect for a speedy midweek meal.
Simple, no-fuss egg fried rice is the kitchen workhorse: fast, forgiving and brilliant at using up leftover rice. Done properly it’s all about dry, cold rice, high heat and keeping things moving in the wok.
Make it as a speedy weeknight supper or as part of a Chinese-style spread — this recipe gives you glossy, separate grains studded with soft scrambled egg and flecks of spring onion.
Ingredients
- 300 g jasmine rice
- 450 ml water — for cooking and rinsing
- 4 eggs — large
- 30 ml vegetable oil
- 20 ml light soy sauce
- 10 ml sesame oil
- 100 g frozen peas — no need to defrost
- 100 g carrot — finely diced
- 3 spring onions — thinly sliced (white and green separated)
- 1 garlic clove — finely chopped
- 5 ml salt
- 0 ml black pepper — freshly ground
Equipment
- wok or large frying pan
- baking tray
- spatula
Instructions
Rinse the jasmine rice in a fine sieve under cold running water until the water runs clear to remove excess starch; shake off excess water.
Put the rinsed rice and 450 ml water in a medium saucepan, bring to a gentle boil, then reduce to the lowest heat, cover and simmer for 12 minutes.
Remove the pan from the hob and leave, covered, to rest for 10 minutes so the grains finish steaming.
Spread the rice out on a baking tray to cool for 30 minutes, using a fork to separate any clumps.
Once cool, transfer the rice to a shallow container, cover and chill in the fridge for at least 2 hours. Overnight is fine and improves texture.
Beat the eggs with a pinch of salt in a bowl. Heat a wok or large frying pan over high heat with 1 tbsp (15 ml) vegetable oil. Pour in the eggs, let them sit for 10–15 seconds, then scramble quickly until just set, about 1 minute. Transfer the eggs to a bowl.
Add the remaining vegetable oil to the hot wok, tip in the white parts of the spring onions, chopped garlic and diced carrot and stir-fry for 90 seconds until fragrant and the carrot has softened slightly.
Turn the heat up if needed, add the chilled rice and frozen peas straight from the bag. Toss and fry for 3–4 minutes, breaking up any clumps and ensuring the rice is heated through.
Push the rice to the side, add the scrambled eggs back in and break them up, then pour over the light soy sauce and sesame oil. Toss everything together for 1–2 minutes so the sauce coats the rice evenly.
Season with black pepper and the remaining salt if needed, scatter over the green parts of the spring onions, give a final toss and remove from the heat. Serve immediately.
Tips
- Use cold, day-old rice or follow the chilling steps here — hot rice will steam and make the dish soggy.
- Keep the heat high and move quickly; a stable, hot wok or large frying pan is essential for good texture.
- Scramble the eggs separately and return them at the end so they remain soft and distinct.
- If you prefer a deeper colour, add a splash more light soy sauce, but do this sparingly to avoid salting out the rice.
- Make ahead: cooked and cooled fried rice keeps well in the fridge for 2 days; reheat in a very hot pan with a drizzle of oil.
Substitutions
jasmine rice → long-grain rice, same weight
Stays closevegetable oil → groundnut oil, same volume
Stays closefrozen peas → finely diced sugar snap peas, same weight
Noticeably different
Nutrition
Per serving · estimated
- 440
- Calories
- 13 g
- Protein
- 66 g
- Carbs
- 14 g
- Fat
- 4 g
- Fibre
- 2 g
- Sugar
- 600 mg
- Sodium
FAQ
Can I use freshly cooked rice?
You can, but it often yields clumpy, mushy fried rice. Cool freshly cooked rice on a tray and chill for at least 2 hours for best results.
Do I have to use sesame oil?
No — sesame oil adds a nutty finish, but you can omit it or use a tiny splash of toasted sesame oil substitute. Add it at the end for flavour.
How do I make this gluten-free?
Use a gluten-free tamari or gluten-free soy sauce instead of light soy sauce; all other ingredients here are naturally gluten-free.
Can I add meat or prawns?
Yes — precook small diced cooked chicken, char siu or prawns and add when you return the eggs to the rice. Ensure meat is fully cooked before adding.
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