Easy egg fried rice recipe

This simple classic is great served as either a side dish, or add some more veggies and perhaps some tofu, prawns or cooked chicken for a speedy midweek meal.

By The GH Kitchen TeamUpdated: 30 June 2025

Jump to recipe

Everyone needs an egg fried rice recipe up their sleeve and this is the easiest one you'll ever make!

Pre-cooked rice gets fried with eggs, soy sauce, spring onions and coriander. A simple side dish or a speedy midweek meal for when you're short on time.

Advertisement - Continue Reading Below

Yields:

4 serving(s)

Prep Time:

5 mins

Cook Time:

15 mins

Total Time:

20 mins

Cal/Serv:

293

Ingredients

1 Tbsp.
toasted sesame oil
2
x 250g pouches microwave basmati rice
2
spring onions, finely sliced
3
large eggs, lightly beaten
1
-2tbsp soy sauce
Large handful coriander, leaves picked and roughly chopped

Directions

1. Step 1Heat oil in a wok over high heat and add the rice and a splash of water, stirring to break up any clumps. Stir-fry for 5min.
2. Step 2Add the spring onions and some seasoning and cook for 2min.
3. Step 3Push rice to one side of wok. Pour beaten eggs into the empty side of the wok and cook, stirring, until just set.
4. Step 4Stir rice and egg together. Add soy sauce to taste and serve sprinkled with coriander.

Serve with grilled protein or a Chinese-inspired curry, like our Gong Bao recipe.

For a vegan option, substitute the egg for a meat-free mince.

If you're a fan of this, then check these recipes out too!

Per serving:

Calories: 293
Protein: 11g
Total fat: 10g
Saturates: 3g
Carbs: 40g
Total sugars: 2g
Fibre: 1g

What to read next

19 of the best Chinese-inspired recipes to celebrate Lunar New Year 2025

The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

Advertisement - Continue Reading Below