Egg fried rice

A takeaway favourite- so why not try it at home?


  • 5 garlic cloves, chopped
  • 4 spring onions, chopped
  • 2 eggs, beaten
  • 500g or 2 packs of wholemeal rice (you need to use rice that has been made the day before and cooled, but I just use packet rice to compensate for this- or it will become too mushy. I like to use wholemeal for a better flavour). Keep in the fridge, until use.
  • 1 tsp salt
  • 1 tsp white pepper
  • 1 tbsp light soy sauce



  1. In a wok, heat some sesame oil.
  2. Add the white ends of the spring onions and garlic.
  3. Add the egg and scramble for about 30- 45 seconds.
  4. Then add the cold rice. Stir fry for a few minutes.
  5. Add the salt, white pepper and soy sauce.
  6. Top with the rest of the spring onions.

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