Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

Egg Fried Rice

Egg Fried Rice is your flexible friend. Here I’ve paired it with broccoli and the juiciest, fattest king prawns but feel free to add any veg (frozen peas are ideal), cooked chicken or tofu. Adding a protein and veg transforms plain old rice from a side dish to a main meal. It’s best made with cold cooked rice which is great news if you‘re prone to over catering.

Serves: 4

Prep: 5 minutes
Cooking: 10 minutes
Total: 15 minutes

Difficulty: easy



500g cooked rice
4 eggs whisked
1 tsp Chinese Five Spice
1 tbsp vegetable oil
1 tbsp sesame oil
3 tbsp soy sauce
Bunch spring onions sliced
300g tender stem broccoli spears or a veg of your choice
300g raw king prawns

Add some water to a deep frying pan or wok, bring to the oil and add the broccoli spears. Simmer for 3 minutes then drain off the water and set the broccoli spears aside.

Add 1/2 tsp vegetable oil to the pan and if adding prawns to the dish sear them off for a couple of minutes then set aside.

Add the sesame oil to the pan and the rice together with the spring onions and Chinese Five Spice. Give everything a stir adding a splash of water if the rice looks claggy.

Push the rice to one side and add the whisked egg to the other half of the pan. Let the egg start to set (a bit like the beginning of an omelette) then mix it into the rice.

Return the prawns and broccoli to the pan, give everything a stir again and finish with the soy sauce. Serve!

Print Recipe

Share recipe: Facebook Twitter Share Share