Egg Fried Rice (V)

Easy to prepare and tastes great as a meal on its own or as a side for a main dish.

  • Medium
  • Serves 4
  • 30 mins


  • 325g Buchanans long grain white rice (uncooked weight), cooked and left to go cold
  • 1 egg
  • 2 tbsp vegetable oil
  • 150g frozen peas, defrosted (rinse under warm water)
  • 5 spring onions, chopped
  • 1 tbsp light soy sauce
  • 3 tbsp vegetable oil
  • Red Pepper


  1. Beat the egg with some salt and pepper and set to one side.
  2. Heat the vegetable oil in a wok. When it's very hot, add the rice and stir-fry for 3-4 minutes until completely heated.
  3. Add the peas, peppers and spring onions. Stir-fry the rice constantly around the pan, for 3-4 minutes. Season well with soy sauce and pepper, then push to one side of the pan.
  4. Pour the beaten egg mixture into the other side and leave for about 10 seconds. When it begins to set then quickly break up and mix through rice.
  5. Stir-fry for 1 minute and serve immediately.