The perfect egg fried rice

Fork The perfect egg fried rice

Cooking time: 5

Preparation: 20 minutes

Cooking: 5 minutes

Serves: 4


You can’t beat a lovely, freshly fried egg, whether as part of a full English, in a sandwich or with chips! But many people think that they’re unhealthy. In actual fact, they don’t absorb much fat when fried. This recipe uses vegetable oil for frying and has just 180 calories per portion. For an even healthier fry-up, use a low calorie spray.


  • 4 Bird Brothers eggs, beaten
  • 300g rice
  • 2 bunches spring onions, sliced finely
  • 4 rashers of bacon, diced and fried
  • Cooked chicken chopped into small pieces
  • 100g frozen peas, defrosted
  • Soy sauce
  • Cooked prawns (optional)


  1. Cook rice according to instructions. Allow to cool and then put in fridge to chill for a couple of hours before frying – this stops it from clumping together.

  2. Heat the oil in a wok until almost smoking, then add the rice and heat through for about 3 minutes or until hot.

  3. Add soy sauce to your own taste (about 4tbsp) and then add bacon, peas and chicken (and prawns if using) and mix together.

  4. Add beaten egg and stir fry very quickly for 1 minute, then add sliced spring onion and stir for a further 2 minutes or until the egg has set.

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