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


  • 1 egg (whisked)
  • salt and pepper to season
  • 2 tbsp vegetable oil
  • 325g Buchanans long grain white rice, cooked and left to cool.
  • 150g frozen peas
  • 1 Red Pepper (sliced)
  • 5 spring onions (chopped)
  • 2 -3 tbsp soy sauce


  1. Whisk 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 1-2 minutes until completely heated.
  3. Add the peas, peppers and spring onions and stir around the pan for 2-3 minutes. Season well with soy sauce and pepper, then push to one side of the pan.
  4. Pour the whisked egg into the other side of pan 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.