Mixed vegetable egg fried rice

Mixed vegetable egg fried rice


4 people made this

About this recipe: I love egg fried rice and it is a great accompaniment for any barbecued, or grilled meat or fish. I like it with chicken cooked in a hoisin sauce glaze. As long as you use cooked rice that has been cooled completely in the fridge for an hour or so, everything should work out fine.

susierw Somerset, England, UK

Serves: 2 

  • 1 tablespoon oil
  • 1 small red onion, coarsely chopped
  • 1 pepper, seeded and diced
  • 6 medium mushrooms, sliced
  • 1 clove garlic, chopped
  • 1/2 mug frozen peas
  • 200g cooked rice
  • 2 eggs, beaten
  • 1 dessertspoon sesame oil
  • 1 dessertspoon soya sauce

Prep:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Heat 1 tablespoon of oil until hot in a pan or wok over a high heat. Fry onion, pepper, mushrooms and garlic for about 5 minutes. Add the frozen peas and cook and stir for a couple of minutes.
  2. Turn the heat up to high, and pile the rice into the pan. Keep stirring and turning it over and over until the rice is very hot and mixed in with the vegetables. Make sure the rice is broken up, you can do this with your fingers before you start.
  3. Beat the eggs with the sesame oil then add to the rice. Stir gently after a minute. At first it will look a bit messy but after about 5 minutes the egg will have cooked and the rice mixture should be looking separate and not sticky. Add the soya sauce, give it a good stir and serve!

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Reviews (1)


Love fried rice! This is a good recipe and good method. Using cooked and chilled rice is essential. I cook the rice, cool and then place in a plastic storage bag and refrigerate. Then it is easy to smoosh the rice around inside the bag to break it into individual grains. Here is a tip that a Chinese friend taught me. Once you poor the beaten egg on top, stir and then let cook without stir for a little bit, then repeat doing the same thing allowing the egg to cook and the rice to get a little crispy, then lift and stir it all together. Thanks for a nice recipe! - 02 Mar 2015

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