Quick Chinese Egg Fried Rice

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This incredibly quick, economical version of a Chinese classic, using store cupboard ingredients and vegetables from the freezer, is a wonderful way to use up left over rice and whip up a quick meal bursting with flavour, in no time at all.

This is another recipe I’m putting on the site as inspiration for my daughters, for when they are in a hurry and need to whip up a quick meal in no time at all. Emma is still at university and is always looking for very economical, vegetarian dishes, whereas Charlotte tends to raid my fridge to whip up a meal before going on to the next job or the gym. The key issues for both of them are nutritious, speedy, economical meals and this beauty, ticks all those boxes!

The quantities in the recipe are for 1 person but it can be easily scaled up for more people or indeed a larger portion for 1 person. I have also added instruction for cooking it in the pan as well as whipping it up in the microwave, should you not have a hob or you really really want to cut down on the washing up! It is slightly better cooked in the pan but both ways are utterly delicious.

How to make Quick Chinese Egg Fried Rice

Collect all your ingredients together:

For the rice:

• 1 cup cooked rice (any rice will work – white or brown)
• 2 tablespoons frozen corn
• 2 tablespoons frozen peas
• 2 tablespoons chopped red pepper
• 1 spring onion, trimmed and finely sliced
• 1 medium or large egg

For the sauce:

• 2 teaspoons soy sauce
• 1 teaspoon oyster sauce (or sub with extra soy sauce)
• ½ teaspoon roasted sesame oil
• ⅛ teaspoon sugar
• pinch salt
• ⅛ teaspoon Chinese five spice (optional)
• pinch chilli flakes (optional)

How to make Quick Chinese Egg Fried Rice in a pan:

1. Mix the sauce ingredients, apart from the sesame oil, together.
2. Heat the sesame oil on a small-medium size pan over a moderate heat and add the rice, sweetcorn, peas, pepper/capsicum and spring onion.
3. Cook for 2 -3 minutes, until hot, stirring from time to time.
4. When everything is hot, push to one side of the pan, and add the egg. (If you are not using a good non-stick pan, add a little extra oil.)
5. Mix the egg thoroughly and cook using a spatula to move the egg around, slowly. Do not stir and scramble the egg as you want to have some noticeable sized pieces in the rice.
6. When the egg is just cooked, stir it into the rice.
7. Add the sauce and mix well ensuring the rice is all covered in the delicious sauce. Ensure everything is piping hot.
8. Serve in a heated bowl topped with a sprinkling of sesame seeds, chopped spring onion and/or chopped coriander and some extra soy sauce on the side.
9. NB If you want to add any chopped cooked chicken, fish or prawns, add them with the sauce and not before.

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How to make Quick Chinese Egg Fried Rice in a microwave:

1. Put the rice and vegetables in a bowl and cover with cling film. Prick holes in the top of the cling film and microwave on high for 2 minutes.
2. As you wait for the microwave, beat the egg in a small bowl.
3. Take the rice out of the microwave, stir well then pour the egg over the rice and replace the cling film over the top. Return to the microwave and cook on high for another minute.
4. Meanwhile, combine the sauce ingredients thoroughly. When the rice comes out of the microwave add the sauce mix and stir well. Return to the microwave, covered with the cling film, for a further 30 seconds.
5. Allow to stand for 1 minute to continue cooking.
6. Remove the cling film and stir the rice with a fork.
7. Serve garnished with spring onion and/or chopped coriander and sesame seeds and with some soy sauce on the side.
8. NB If you want to add any chopped cooked chicken, fish or prawns, add them with the sauce and not before.

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Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.