Egg Fried Rice with Cucumber

    20 min

    This dish is a great way of making use of leftover rice. Scrambled eggs are stir-fried with cucumber and rice, then seasoned and served. Feel free to use oil instead of lard and substitute in any vegetables you prefer.

    6 people made this

    Serves: 2 - 3

    • 2 eggs
    • 1/2 teaspoon salt, divided
    • 2 teaspoons lard
    • 1/2 cucumber, peeled, seeded and finely chopped
    • 300g cooked rice, cold and broken up
    • 1/4 teaspoon monosodium glutamate (MSG)

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. In a medium bowl, beat the eggs with a pinch of the salt until frothy.
    2. Heat the lard in a frying pan until it melts. Scramble the eggs until set, using a wooden spoon to break the eggs up into small pieces.
    3. Add the cucumber and stir-fry. Add the rice and turn down the heat to medium-low; stir and fry for 5 minutes more.
    4. Season with the remaining salt and MSG. Serve.

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    Reviews in English (3)


    I've never had any fried rice like this before and I loved it! I used oil instead of lard, but that was my only change...simple, delicious and surprisingly flavorful! I will def be making this again~YUM! Thanks for sharing.  -  05 Feb 2015