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Egg Fried Rice

By Adrian Fowler

Print Recipe

Chinese food is not difficult to perfect, the classic authentic flavour of Egg Fried Rice is easily achieved by remembering a couple of simple rules. These rules are: Prepare the ingredients before stir frying and always use a hot smoking Wok.

egg fried rice recipe


Preperation time: 20 minutes
Cook time: 5 minutes
Serves: 2
Required number of servings: people


  1. To make egg fried rice first fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously.
  2. Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. After 8 minutes, throw in the frozen peas, boil for 2 minutes and drain (don't rinse).
  3. Heat the sunflower oil in a wok and stir fry the bacon for 3-4 minutes until crisp. Tip in the red pepper, spring onion and the garlic cloves and stir fry for 2 minutes.
  4. Add the rice to the wok, continue to stir and toss the rice for another minute until all the ingredients have mixed and the rice feels loose in the pan.
  5. Beat the eggs, pour into the pan and stir fry until the egg just sets. Add the Chinese 5-spice. Serve the Egg Fried Rice either on its own or with one of our other dishes, for example our delicious Billy Kee Chicken.


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