Egg fried rice

Egg fried rice

Egg fried rice is a speedy way to use up left over rice. It can be used with a variety of ingredients and it tastes yummy! I make this the night before so I can bring it in to work the next day for lunch.


  • 200g cooked rice
  • 1 egg
  • 50g green peas
  • 300g mushrooms, peeled and sliced thinly
  • 1/2 red chilli, diced
  • 3 tbsp Soy sauce
  • 1 tbsp Lemongrass puree
  • 2 Spring onions, topped and tailed and sliced thinly

Preparation, the night before:

  1. Fry the sliced mushrooms for approx 10mins until cooked.
  2. Add the peas, chilli, lemongrass, and soy sauce and simmer for 5 mins.
  3. Add the rice and mix through.
  4. Make a well in the centre of the mixture and crack the egg in this.
  5. Scramble the egg and mix through the mixture.
  6. Mix through the spring onions.

I usually garnish this egg fried rice with sliced red chilli and spring onion for a bit of colour.

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