Egg fried rice

After a long absence brought on by spending all my time in a little house on Eel Pie Island being wined and dined by a lovely man, I put up an absolute flurry of blogs (four) only to go off radar again straight afterwards. I think my post on Sadness Cake explains most of this but another side to it is that cooking can be expensive and I need to save all my money for liver-damaging activities. (As I type this I am tucked into a corner of the pub one of my friends from school, Benaisha, works in, desperately trying to find someone to come and stop me looking like a lonely alcoholic.)

One thing that can definitely be made on the cheap though is egg fried rice. I love the bloody stuff but always found it a bit lacking when I made it myself. Then at work I stumbled across a recipe for a fancy version. As I’m completely disorganised and just generally not particularly good at forward planning I forgot to print it out and had to have a go from memory.

The original recipe suggested stirring in some chicken but as Mummy Duggers is a veggie I had to save that for another day.

You need enough rice for around two people, I used Uncle Ben’s boil in the bag long grain white rice. Classy as ever.
You also need some cooked frozen peas – maybe around half a cups worth.
And, duh, eggs. Three medium ones worked for me.
Little extras are soy sauce and a few spring onions.

Boil up the rice and heat up a nice large wok. Use nut oil to grease it as its tasteless – if, like Charlotte, you’re massively allergic to nuts and don’t love egg fried rice enough to risk your life over it go for wok oil.


Very finely chop a few spring onions, I think I used two or three, I think a couple more would have been a bit better. When the wok is hot enough stir-fry these for a couple of minutes before adding the rice.


Swish this around with a couple of good glugs of soy sauce. It’ll seem like too much but trust me, it isn’t.

Whisk up the eggs and then stir in. I thought for a good few minutes that I’d used one too many as I seemed to have a lot of very runny egg coating absolutely everything. It takes a while for it all too cook, far longer than I thought it should, but it was really, really tasty. Chuck in the cooked peas at the last moment as this leaves them tasting nice and fresh.


What I like about this is that you can just shove a load of veg in the wok with it to make a proper meal rather than a side dish.