Name: Egg fried rice recipe
Prep time: 10 min
Cook time: 10 min
Yield: 4
Cuisine: British
Ingredients: 4 large British Lion eggs - They add rich flavour, protein, and that iconic scrambled texture found in egg fried rice.; 3 cups of white rice – I like using leftover, slightly dried out rice here, as it gives the best texture and doesn’t turn mushy easily.; ½ cup of peas – Adds a bit of sweetness to the dish along with a pop of colour.; 1 handful of green beans – Adds a fresh, earthy flavour to the dish along with a nice bit of colour.; 3-4 spring onions – Adds a lovely texture to the dish.; 2 tablespoons of soy sauce – For that rich umami flavour that’s essential in any egg fried rice.; ½ teaspoon of chili powder – I recommend adding a bit of chili powder to bring a very subtle amount of heat and complexity. A small amount goes a long way!; Oil for cooking – Any type of neutral cooking oil works here such as vegetable or sunflower oil. We’re aiming to saute the ingredients evenly, while not overpowering the flavours too much.

There’s a reason egg fried rice is a favourite in so many homes (including ours) - it’s quick, filling, and easy to adapt, depending on your mood, or the ingredients you have available. Whether you’ve got leftover rice or a few bits and bobs in the fridge to use up, it’s one of those dishes that always delivers.

My version is all about balance - soft, just-set egg, fluffy rice, and that savoury hit from the soy sauce. It’s simple, comforting, and full of flavour, with barely any washing up. A proper midweek winner, and one I come back to time and time again.

Serves: 4
Prep: 10 mins
Cook: 10 mins

V Vegetarian

Video: How to make egg fried rice

Anna Stanford shows us how to make egg fried rice: "just a pan, some rice, a couple of eggs, and whatever veggies you’ve got to hand. Somehow it all comes together, no fuss at all, and it always hits the spot."

Ingredients

4 large British Lion eggs - They add rich flavour, protein, and that iconic scrambled texture found in egg fried rice.
3 cups of white rice – I like using leftover, slightly dried out rice here, as it gives the best texture and doesn’t turn mushy easily.
½ cup of peas – Adds a bit of sweetness to the dish along with a pop of colour.
1 handful of green beans – Adds a fresh, earthy flavour to the dish along with a nice bit of colour.
3-4 spring onions – Adds a lovely texture to the dish.
2 tablespoons of soy sauce – For that rich umami flavour that’s essential in any egg fried rice.
½ teaspoon of chili powder – I recommend adding a bit of chili powder to bring a very subtle amount of heat and complexity. A small amount goes a long way!
Oil for cooking – Any type of neutral cooking oil works here such as vegetable or sunflower oil. We’re aiming to saute the ingredients evenly, while not overpowering the flavours too much.

Egg fried rice - recipe method steps

Crack 4 eggs into a bowl and beat the eggs until they reach a solid yellow colour with no translucent streaks. This ensures that the texture is uniform.

Add oil to a large pan on medium-high heat alongside rice, green beans, peas, green onions, and chili powder and mix thoroughly for a few minutes until everything is heated through.

Move the rice to one half of the pan. Pour the beaten mixture into the empty side. Make sure to scrape the edges so the egg doesn’t stick to the pan. Once the mixture is mostly cooked but still a little soft, you’re good to go.

Stir the egg into the rest of the fried rice, and pour in the soy sauce. Give everything a good mix so the flavours are evenly spread.

Let it cook for one minute, then scoop into bowls and dig in! It’s cosy, delicious, and perfect any time you want something comforting and easy to make.

Meal occasions

When to enjoy egg fried rice.

Lunch

When I want something warm and filling, but don’t want to spend ages cooking something, I find myself turning to this meal quite often. I just throw it together with whatever’s in my fridge at the time and it always turns out great!

Dinner

After a long day, when the last thing I want is takeout or a pile of washing up, this is what I make. It’s quick, satisfying, and uses up whatever’s in the fridge — leftover rice, a few veg, maybe an extra egg. It feels like I’ve cooked without really having to try.

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About the recipe author

Anna Stanford is a home cook, mum of three, and the creator of Anna’s Family Kitchen, as well as supporting recipe development and content creation for British Lion eggs.

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Egg nutrition

For detailed information on egg nutrition, see our egg nutrition page.

Optional alternative ingredients

Corn - Adds a nice bit of juicy sweetness.
Diced carrots - Adds a nice crunch and a slight bit of sweetness. Make sure to dice them small so they cook easier and blend well into the rice!
Bell peppers - Some red or yellow bell peppers add a good amount of colour and a nice bit of sweetness.
Sesame oil - Drizzled on top for a hint of nutty flavour and fragrance.

Equipment tips

Pan or Wok - I find it’s best to use a large nonstick skillet or a wok. The wide surface helps everything cook evenly and gives you enough room to push the rice aside when you’re scrambling the eggs.
Wooden Spatula/Cooking spoon - I prefer using a wooden spatula or spoon to stir and toss the ingredients if you’re using a nonstick pan, as it won’t scratch the surface. A silicone spatula is a great alternative as well.
Fork - I prefer using a fork to mix the eggs, as you’re only lightly scrambling the eggs. They’ll be mixed into the rice anyways. A whisk is nice but it might be a bit overkill for this recipe.