Total time
15 mins
Prep
5 mins
Cook
10 mins
Per head
£1.30
Difficulty
Easy
A quick and satisfying rice dish that uses up leftover rice and store cupboard staples.
Did you know?
Egg fried rice is believed to have originated in Yangzhou, China, around 600 AD. The secret is using day-old rice, freshly cooked rice is too moist to fry properly, so this dish was historically a brilliant way to use up yesterday's leftovers.
Ready to cook this?
Everything in the recipe, guided step by step. Built-in timers, serving adjustments, and Ask Justina when you need her. Free.
Ingredients
- 3 eggs
- 1 (medium, finely diced) onion
- 2 tbsp vegetable oil
- 450g cooked jasmine rice
- 2 (finely sliced) spring onions
- 2 tbsp soy sauce
- 150g, peas, carrots or corn mixed frozen vegetables
- pinch salt
- pinch black pepper
- 1 clove, minced garlic
Tap to tick off as you shop
Ready to cook this?
Everything in the recipe, guided step by step. Built-in timers, serving adjustments, and Ask Justina when you need her. Free.
From the community
More Chinese recipes
Cook this in the app
Egg Fried Rice
The full cook mode is waiting. Free to download.