Mama Choo Cha's Egg Fried Rice

egg fried rice
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  • Total: 11 mins
  • Prep: 7 mins
  • Cook: 4 mins
  • Yield: 3 Cups (4 to 5 Servings)
Nutritional Guidelines (per serving)
532 Calories
9g Fat
98g Carbs
12g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 3 Cups (4 to 5 Servings)
Amount per serving
Calories 532
% Daily Value*
Total Fat 9g 12%
Saturated Fat 1g 6%
Cholesterol 42mg 14%
Sodium 126mg 5%
Total Carbohydrate 98g 36%
Dietary Fiber 4g 14%
Protein 12g
Calcium 40mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for egg fried rice was submitted by a reader, Mama Choo Cha and is the perfect side dish to serve your family. Feel free to add extras such as chopped ham or cooked prawns.


  • 1 egg
  • 2 teaspoons Asian sesame oil
  • 2 tablespoons vegetable oil
  • 3 cups leftover cooked rice (7 ounces/200 grams, dry weight before cooking)
  • 4 ounces/100 grams frozen peas (defrosted)
  • 4 spring onions (green onions), finely chopped
  • 4 ounces/100 grams bean sprouts
  • 1 to 2 teaspoons soy sauce
  • Ground white pepper, to taste

Steps to Make It

  1. Gather the ingredients.

  2. Beat the egg and sesame oil in a small bowl.

  3. Heat the vegetable oil in a large frying pan. When the oil is shimmering and almost smoking add the rice and stir-fry for 3 to 4 minutes until completely heated through.​

  4. Add the peas, spring onion, and bean sprouts. Stir-fry for about 3 minutes, turning the rice constantly.

  5. Season well with soy sauce and pepper, then push to one side of the pan. Pour the beaten egg on the other side of the pan and leave for about 10 seconds to set.

  6. Using a chopstick, stir around the egg to break it up and then toss around with the rice. Stir-fry for a further minute and serve.

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