Mamta's Kitchen

Egg Fried Rice

Egg Fried Rice

John Young

EasyFree From GarlicFree From GingerFree From TomatoMainSide

This is one of the most popular rice dish served in Chinese restaurants and take-away restaurants. It is easy to make and inexpensive. It can be served as a full meal on its own.

Serves 8-10


  • 500 gm. Basmati or other rice

  • 2 tbsp. oil

  • 4-6 eggs, lightly beaten

  • 200-300 gm. frozen mixed vegetables

  • 6 tbsp. light soy sauce

  • 1/2 pinch ground white pepper

  • 1 large spring onion, finely sliced


  1. Boil rice in plenty of water. When ready, drain in a colander and then run cold water on it. Drain completely and keep aside. You can use left over, cold rice from before.

  2. Heat oil in a wok until smoking.

  3. Add the eggs and scramble for 1-2 minutes. Make sure they are well broken up. Transfer the scrambled eggs to a plate and set aside. Wipe away the wok.

  4. Reheat the wok and add the remaining oil. Add the cooked rice and stir well to break up the grains and stir fry for 1-2 minutes.

  5. Add mixed vegetables and heat through.

  6. Add the egg and season with the soy sauce, sesame oil and white pepper.

  7. Pile the rice onto a plate, garnish with spring onions and serve immediately.

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