I already have a delicious Chicken Fried Rice and Crab and Chilli Fried Rice recipe on my blog, both are more of a complete meal than a side dish, so I thought I would put up details of how I make my basic egg fried rice. It is so simple, the key ingredient is always cold rice. Never try to make egg fried rice with hot freshly cooked rice as the result will just be a pile of stodge.
This recipe is gluten free, dairy free, vegetarian, Whole30, paleo, Slimming World (SP) and Weight Watchers friendly
Slimming Eats Recipe
Extra Easy – 0.5 syns per serving
Green – 0.5 syns per serving
Original/SP – 0.5 syns per serving (use cauliflower rice and omit peas)
Whole30/Paleo – use cauliflower rice and omit peas
- 1 cup of rice
- 2 cups of water
- salt and black pepper
- 2 eggs, whisked
- 2-3 tablespoons of coconut aminos (or tamari or light soy sauce)
- 1 tsp of sesame oil (2 syns)
- ⅓ cup of frozen peas (optional)
- 2 spring onions, finely sliced
- spray oil
- For my egg fried rice, I always make sure I cook the rice the day before.
- To cook the rice. I add the rice to a lidded saucepan with 2 cups of water and some salt.
- Bring to a boil, then reduce heat, add lid and simmer until water is almost absorbed. Turn off heat, leave pan with lid on for 10 mins as the steam trapped underneath will continue to cook the rice, resulting in perfectly cooked rice.
- Chill rice in fridge. (preferably overnight)
- Heat a wok or large frying pan over a medium high heat.
- Spray with spray oil, add rice and break up any large lumps with the back of a wooden spoon.
- Add the coconut aminos (or soy sauce to pan), you need enough just to very lightly coat the grains of rice.
- Add the sesame oil and peas and fry for a couple of minutes,season with salt and black pepper as needed, then push rice to the side of the pan, making a empty circle in the middle.
- Spray with a little more spray oil, add the eggs and leave for a minute for the underneath to lightly set.
- Then stir all together into the rice.
- Serve the rice topped with sliced spring onion.
The recipe above has been calculated for Slimming World, however for those of you following the Weight Watchers plan or another calorie controlled type diet. Below is the approx. nutritional information:
Approx. NUTRITIONAL INFORMATION | |
per serving | |
Calories | 202 |
Fat | 1.5g |
Saturated Fat | 1.4g |
Total Carbohydrate | 41.5g |
Dietary Fibre | 1.4g |
Sugars | 0.9g |
Protein | 4.1g |
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Nutritional information is an estimate and is to be used for informational purposes only
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Have been a fan of your site and a Slimming World follower for few years. The paleo recipes haven’t appealed to me so much, as one of the reasons I love SW is the wide variety of foods I can eat on Extra Easy. Really glad to see some non-paleo recipes on your site again and cannot wait to try this fried rice with sweet chilli beef. Thank you!
Just made this using last night’s leftover rice & leftover green beans, and some minced onion. OMG. SO GOOD. I don’t even like green beans (which is why there were leftovers) but I’m dutifully forcing myself to down the speed food. Seriously good. Worth the mess that I made of my stovetop flipping rice everywhere!
What rice do you use please?
Hi Natalie, I prefer to use basmati rice for mine, but any long grain rice will work.
I’ve just made this. It went stodgy is it be cause I over cooked it . It was fine until I put the egg in. Cooked 4 1 min then stired so the egg was still runny. Is that we’re I went wrong. Should I have waited til all egg was hard before stirring? Thanks for your time
Did you use chilled cooked rice? It will go stodgy if not. Rice must be cold. What rice did you use?
Is the sesame oil essential please as I don’t have any in?
It does add to the flavour but will be fine without. Enjoy!!