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    Egg-Fried Rice With Loads Of Vegetables

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    Egg-Fried Rice With Loads Of Vegetables

    I make no claim to authenticity but present this as an excellent all-in-one meal. If you’re cooking the rice from scratch you’ll need 300g raw rice to give the right amount. You can use all sorts of vegetables as long as you have at least three different ones, and some contrasting colour and texture. Some chopped ham and peeled prawns would also be good additions if you are cooking for meat-eaters.

    • Vegetarian
    • Preparation time: 20 minutes
    • Cooking time: 10 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • 3 Eggs
    • 2 tbsp Sunflower oil
    • 1 Shallot, halved and thinly sliced
    • 2 Garlic cloves, finely chopped
    • 1.5cm Fresh root ginger, finely chopped
    • 2 Medium chillies, deseeded and chopped
    • 2 Carrots, finely diced
    • 60g Green beans or runner beans, cut into short lengths
    • 150g Frozen peas, thawed, or lightly cooked fresh peas
    • 800g Cooked long-grain rice (made the day before)
    • 3 Tomatoes, deseeded and diced
    • 85g Bean sprouts


    1. Beat the eggs and set aside. Put the wok on a high heat; leave till smoking. Add 1 tbsp oil, leave for 2 seconds, then add the shallot, garlic, ginger and chillies. Stir-fry for a few seconds, then add the carrots and green beans. Stir-fry for 2 minutes, then add the peas and cook for another 1–2 minutes. Scrape the contents of the wok into a bowl, then return the wok to the heat.
    2. Add the remaining oil, swirl it around, then stir-fry the eggs. Scramble them with a wooden chopstick until just set. Quickly add the rice and stir-fry, scraping in any egg that sticks to the sides, for a further 2–3 minutes to mix and heat through thoroughly.
    3. Return the vegetables to the pan with the tomatoes and bean sprouts, then season. Stir-fry for 1–2 minutes and serve immediately.

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