Egg-Fried Rice

Egg-fried rice is one of my favourite family dinners because its just so easy to throw together plus you can use just about any veggies (or chicken) you have in the fridge and its comforting but healthy all at the same time! The quantity below makes enough for two hungry children but I often double it up and it feeds me, my husband and our two small children. 


Serves 2 hungry children or one adult


75g basmati rice

1 tbsp oil

1 spring onion, finely sliced

50g chestnut mushrooms, finely sliced

50g frozen peas

1 tsp soy sauce

1 tsp rice wine vinegar

1/4 tsp sesame oil

1 egg, beaten  


Cook the rice as per manufacturers instructions and drain. Heat the oil in a wok and add the spring onion and mushrooms. Cook for 4-5 minutes or until the mushrooms are golden. Add the peas followed by the cooked rice, soy sauce, rice wine vinegar and sesame oil. Give everything a good stir and cook for a couple of minutes so the rice starts to 'fry.' Now push the mixture up the sides of the wok to make a round space in the centre. Crack the egg into the centre and draw a little rice into the egg. Leave it to cook for 10 seconds before gently moving everything about again. Cook for another minute and then serve. [Note: by cooking the egg this way you get wonderful little pieces of egg through the fried rice rather than an eggy, sludgy rice mush!]