Kiran has provided this recipe for a tasty, quick rice dish.

Egg fried rice is great for lunch or dinner when you are limited on time and it is easy to cook. You can use leftover cooked rice from any takeaway or cooked rice from the supermarket. If you need to cook rice from scratch that's fine too! It is fast to make and it is also very nutritious, as its full of vegetables, protein, and plenty of delicious flavours!  

In this recipe we use frozen vegetables, hence it is even faster to prepare and saves chopping vegetables too!

You can use broccoli or asparagus in the mix if you like it, and try adding prawns/chicken to the vegetable mix. 

To serve 2 people.


  • Any cooking oil 2-3 tablespoons 
  • 2 large eggs, lightly beaten 
  • 2 cloves of garlic, finely chopped 
  • 1 or 2 spring onions 
  • 1/2 a cup of frozen mixed vegetables (peas, sweetcorn and carrots), thawed 
  • 2 cups of cooked rice or 2 portions of leftover rice. 
  • 1-2 tablespoons of light soy sauce 
  • 2 pinches of black pepper (add to your taste) 
  • Salt to taste 



Heat oil in a pan over medium heat. When the oil is hot, pour in the lightly beaten eggs. Cook until the eggs are scrambled. 

Add the cut spring onions to the egg, and add the garlic.  

Add the mixed vegetables to the mix until they are slightly cooked then add the cooked rice and stir to combine. 

Add the black pepper and salt to taste, and sauté the mixture for 2 minutes over a high heat, making sure the mix is not sticking to the pan.

Then turn the heat to low, add soy sauce, and stir again to combine all ingredients. 

Turn the heat back to high again, and cook the fried rice for another 30 seconds.

Serve the fried rice immediately while hot! 


You may never need to order take out fried rice again now you have this great recipe! 

Enjoy cooking!