Easy Egg Fried Rice
By Morrisons
Published on 21 January 2026
Master the art of authentic Egg Fried Rice at home with this quick and easy 10-minute recipe. Perfect for using up leftover rice, this budget-friendly dish is a versatile base for any Lunar New Year celebration or a simple weeknight fakeaway that’s healthier and cheaper than a takeaway.Time and servings
10 minsTotal time
2Servings
5 minsPrep time
5 minsCooking time
Ingredients
- 250g cooked jasmine or long grain rice (best if chilled/leftover from the day before)
- 2 large eggs, lightly beaten
- 1 tbsp vegetable oil
- 50g frozen peas
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 2 spring onions, finely sliced
- A pinch of white pepper or a splash of sriracha for a kick (optional)
Method
Step 1
Freshly cooked rice has too much moisture, which leads to steaming rather than frying. If you’re in a rush, spread freshly cooked rice on a tray and pop it in the freezer for 15 minutes to dry it out. If you're using leftover rice that’s clumped together from the fridge, gently break it up with a fork before you start. Dry, cold rice is the secret to avoiding a mushy finish.Step 2
Heat the vegetable oil in a large wok or non-stick frying pan over a high heat. Pour in the beaten eggs and swirl them around. Once they start to set (about 30 seconds), break them into small chunks with your spatula and push them to one side of the pan.Step 3
Add the cooked rice to the empty side of the pan. Turn the heat up and toss the rice for 2 minutes, ensuring the grains are coated in oil and starting to toast slightly.Step 4
Stir the eggs back into the rice and add the frozen peas. Pour the soy sauce and sesame oil over the mixture. Stir-fry for another 1–2 minutes until the peas are heated through and the rice is evenly colored.Step 5
Remove from the heat and toss through the sliced spring onions. Serve immediately in warm bowls and enjoy.