Chinese Egg Fried Rice

No Chinese meal is complete without at least one rice dish, this is a quick and easy recipe for egg-fried rice, it’s an easy dish to take to picnics, eat on its own or as part of a whole meal.  Ingredients are approximate, as it’s a ‘whatever’ goes kind of dish with an unusual but edible kind of yummy and flavourful end result.

EASY OPTION FOR RICE COOKER USERS – Once the rice is almost cooked and the rice cooker goes to Keep warm, add all of the vegetables and beaten egg into the rice cooker, mix in with a wooden spoon one, and leave covered on keep for  10 mins.  Switch off and serve.


  • 4 dstspns oil
  • 2 eggs beaten
  • 2 tsp salt or to taste
  • 4 tsps soya sauce
  • 1 cup finely sliced cabbage
  • 1 cup grated carrots
  • 4oz finely chopped onions
  • 8oz finely sliced spring onions
  • 1 cup finely chopped capsicum/bell pepper
  • 3 cups coocked rice – Basmati/or other


  1.  Heat the oil in a large wok, add beaten eggs , scramble in quick motions, add salt and soya sauce, mix in.
  2. Add all of the vegetables to the egg mixture, and mix in using a wooden spoon. Stir fry and keep mixing on a high heat for 4 – 5 minutes until the vegetables are partly cooked.
  3.  Remove from heat, add 1 cup of cooked rice, mix in with a wooden spoon, add the remaining cup of rice mix in gently with a wooden spoon, so that the rice doesn’t break up.
  4. Keep covered on very low heat on the stove for 10 mins or place in a medium heat oven for 15 mins. If prepared in advance, can be heated in a microwave.


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About Me

I am Sabiha Khokhar, born in Kenya now living in London – a busy working mother, wife, published author and passionate cook. Despite having many interests in life, my greatest joy is FOOD!

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