A simple, satisfying vegetarian dish featuring fluffy cold rice stir-fried with egg, aromatics, and crisp vegetables—a wholesome, flavorful meal perfect for busy days.
Why You’ll Love This Recipe
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Quick and easy: Ready in under 30 minutes using pre-cooked cold rice
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Customizable: Add your favorite proteins or veggies like prawns, chicken, or sweetcorn
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Perfect leftovers: Ideal for using up yesterday’s rice and transforming it into a delicious meal
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 egg
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2 tsp sesame oil
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2 tbsp vegetable oil
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200 g long-grain rice (uncooked weight), cooked and cooled
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100 g frozen peas, defrosted
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4 spring onions, finely chopped
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100 g beansprouts (optional)
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1–2 tsp soy sauce
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Ground white pepper
Directions
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Beat the egg together with the sesame oil and set aside.
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Heat the vegetable oil in a wok or large frying pan until shimmering. Add the cold rice and stir-fry for 3–4 minutes until heated through.
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Add the peas, spring onions, and optional beansprouts. Stir-fry for another 3 minutes, seasoning with soy sauce and white pepper.
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Push the rice mixture to one side of the pan. Pour the egg mixture into the empty space, let it set for about 10 seconds, then scramble it gently and mix into the rice.
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Stir-fry everything together for one final minute, then serve immediately.
Servings And Timing
Serves: 4
Preparation Time: Less than 30 minutes
Cooking Time: 10–15 minutes
Variations
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Add prawns, cooked chicken, or tofu for extra protein
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Toss in diced bell peppers, mushrooms, or corn for added veggies
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Spice it up with chili flakes, sriracha, or a drizzle of hot oil
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Swap soy sauce with tamari or coconut aminos for a different flavor profile
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Use brown rice or jasmine rice for a variation in texture and taste
Storage/Reheating
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Store leftovers in an airtight container in the refrigerator for up to 2 days
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To reheat, stir-fry in a pan with a splash of oil until hot
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Alternatively, microwave in a covered dish with a small splash of water to keep it moist
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Do not reheat more than once to maintain food safety
FAQs
1. What Kind Of Rice Works Best?
Cold, pre-cooked long-grain rice works best for a non-sticky, fluffy texture.
2. Can I Make It Ahead Of Time?
Yes, you can cook and cool the rice in advance and quickly stir-fry everything just before serving.
3. Why Rinse Frozen Peas Before Using?
Rinsing with warm water defrosts the peas quickly and prevents them from lowering the pan temperature during cooking.
4. Is This Recipe Vegetarian?
Yes, the recipe as written is vegetarian. Just ensure your soy sauce is vegetarian too.
5. Can I Make It Vegan?
Yes, omit the egg and use tofu or a vegan egg substitute.
6. What If I Don’t Have Sesame Oil?
You can skip it or substitute with another oil and a sprinkle of sesame seeds at the end for similar flavor.
7. Can I Make It Gluten-Free?
Yes, use a gluten-free soy sauce or tamari.
8. How Do I Prevent The Rice From Sticking To The Pan?
Use well-cooled rice and a hot pan with enough oil. Stir frequently.
9. Can I Use Other Types Of Rice?
Yes, brown rice or jasmine rice work well, though brown rice has a firmer texture.
10. How Do I Keep The Egg In Small Pieces?
Let the egg set briefly before stirring, then scramble it gently before mixing it into the rice.
Conclusion
Egg-fried rice is a quick, flexible, and delicious way to turn simple ingredients into a satisfying meal. Whether you’re making it from scratch or using up leftovers, this dish is easy to customize and always hits the spot. Give it a try and make it your own!
Print
Egg-Fried Rice
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A simple, satisfying vegetarian dish featuring fluffy cold rice stir-fried with egg, aromatics, and crisp vegetables—a wholesome, flavorful meal perfect for busy days.
Ingredients
1 egg
2 tsp sesame oil
2 tbsp vegetable oil
200 g long-grain rice (cooked and cooled)
100 g frozen peas, defrosted
4 spring onions, finely chopped
100 g beansprouts (optional)
1–2 tsp soy sauce
Ground white pepper, to taste
Instructions
- Beat the egg with sesame oil and set aside.
- Heat vegetable oil in a wok or large frying pan over high heat.
- Add cold rice and stir-fry for 3–4 minutes until heated through.
- Add peas, spring onions, and beansprouts (if using). Stir-fry for another 3 minutes.
- Season with soy sauce and white pepper to taste.
- Push rice to one side of the pan. Pour in egg mixture and let it set for 10 seconds, then scramble gently and mix into the rice.
- Stir-fry everything together for one final minute.
- Serve hot.
Notes
- Use cold, day-old rice for best texture.
- Add protein like shrimp, chicken, or tofu for a fuller meal.
- Swap soy sauce with tamari for a gluten-free option.
- Customize with extra vegetables or spices.
- Reheat leftovers only once for food safety.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 70mg
