Egg fried rice with petits pois

Egg fried rice with petits pois


1 person made this

About this recipe: Egg fried rice is always a favourite and can be eaten as a main meal or as a side dish to a larger Chinese dinner. This egg fried rice dish includes small and sweet petits pois, adding flavour and vibrancy!

jean.isacke Dorset, England, UK

Serves: 4 

  • 340g (12 oz) long grain rice
  • 2 eggs
  • 1 pinch salt
  • 3 tablespoons vegetable oil
  • 1 clove garlic, crushed
  • 6 spring onions, finely chopped
  • 170g (6 oz) petits pois
  • 1 tablespoon soy sauce
  • salt and pepper, to taste

Prep:5min  ›  Cook:25min  ›  Ready in:30min 

  1. Pour the rice into a saucepan and rinse under the cold tap. Drain and add clean water to the saucepan and bring to the boil. Remove the pan from the heat, cover and leave for about 15 minutes until the rice is light and fluffy. Do not remove the lid during the cooking time, as the rice is steaming. Drain any excess liquid and set aside to cool.
  2. In a bowl, lightly beat the eggs with a pinch of salt. In a wok, heat 1 tablespoon vegetable oil and cook and stir the eggs until just beginning to set. Transfer the eggs to a bowl and set aside.
  3. Add the remaining vegetable oil to the wok. Add the garlic and cooked rice and stir fry for 1 to 2 minutes. Add the onions and petits pois and stir fry for another 3 to 4 minutes. Gently stir in the eggs and soy sauce. Season and serve immediately.


This recipe calls for petits pois, which translates as "small peas". Petits pois are readily available frozen in shops and are smaller and sweeter than regular garden peas. However in a pinch, feel free to use regular frozen peas or fresh garden peas.

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