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Egg Fried Rice
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
This classic egg fried rice recipe is perfect for serving alongside your favourite Chinese dishes!
Course: Side Dish
Cuisine: Chinese
Servings: 2 people
Calories: 579 kcal
Author: Emma Walton
  • 250 grams brown rice
  • 2 handfuls frozen soy beans aka edamame
  • 3 tbsp sesame oil
  • 1 bunch spring onions
  • 4 eggs beaten
  • 2 tbsp light soy sauce
  • sesame seeds to garnish
  1. Place the brown rice in a pan of hot water and bring to the boil.
  2. Cook for 10 minutes or until just cooked.
  3. Add in the frozen soy beans and cook for another 2 minutes.
  4. Take the pan off the heat and drain well.
  5. Using a piece of kitchen roll pat the rice to get rid of any excess moisture.
  6. In a large frying pan heat the sesame oil and add the spring onions.
  7. Cook the spring onions for 2 minutes before adding the rice and edamame.
  8. Cook the rice for another 2 minutes, stirring often to ensure it doesn't stick to the pan.
  9. Move the rice mix over to one side of the pan - in the other half of the pan pour in the eggs.
  10. Allow the egg to cook slightly before stirring through the rice along with the soy sauce.
  11. Serve while piping hot.
  12. Garnish with sesame seeds if desired.