Egg fried rice


  • 2 cups (400 g) long–grain white rice
  • 2 tablespoons vegetable oil
  • 4 eggs, beaten
  • 250 g (8 oz) slices rindless bacon (bacon strips), trimmed and chopped
  • 3 carrots, diced
  • 8 spring onions (scallions), thinly sliced
  • 2 cloves garlic, crushed
  • 1½ cups (200 g) frozen baby peas
  • 250 g (8 oz) raw prawns (uncooked shrimp), peeled and deveined
  • 2 cups (180 g) bean sprouts, trimmed
  • 3 tablespoons salt–reduced soy sauce
  • 3 tablespoons sake or dry sherry
  • 3 tablespoons mirin
  • or 1 teaspoon honey
  • 1 tablespoon sesame oil


  1. Put the rice into a large saucepan with 3 cups (750 ml) water and 1 teaspoon of the vegetable oil.
  2. Bring to the boil, then reduce the heat, cover, and simmer for 10–15 minutes, or until the liquid has been absorbed and the rice is cooked.
  3. Meanwhile, heat 1 tablespoon of the vegetable oil in a wok or large non–stick frying pan over medium heat.
  4. Add the eggs and swirl the wok to make a thin omelette.
  5. Cook the eggs until set.
  6. Remove to a plate, cool and thinly slice.
  7. Add the remaining oil to the wok and cook the bacon over medium heat until cooked through.
  8. Add the carrots, reduce the heat and cook for 2 minutes.
  9. Add the spring onions, garlic and peas and cook for a further 2 minutes.
  10. Add the prawns to the wok, turn up the heat, and cook for 3–4 minutes, or until they start to turn pink and are cooked through, then add the bean sprouts and toss well to combine.
  11. Add the rice and egg to the wok, then pour in the soy sauce, sake, mirin and sesame oil and mix well to combine and coat the rice.
  12. Stir–fry over high heat for a further 5 minutes, or until the mixture is dry.
  13. Serve immediately.

Serves 4
Preparation: 10 minutes
Cooking: 30 minutes



Low Fat No Fat Asian Cooking

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