I love this recipe because it’s incredibly quick to make and uses simple ingredients I usually already have on hand. The combination of garlic, ginger, and Chinese five spice gives the rice a deep, aromatic flavor, while the vegetables add color and crunch. I can easily make it vegetarian, or I can toss in leftover chicken or prawns to switch things up. It’s a dish that’s both comforting and customizable.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
▢1 tsp Olive oil ▢2 Cloves garlic, Crushed ▢1 tbsp Ginger, Paste or fresh ▢1 Onion, Finely chopped ▢1 tbsp Chinese five spice ▢1 Red pepper, Sliced ▢1 Orange pepper, Sliced ▢2 Carrots, Chopped ▢150 g (5 oz) Peas, Frozen ▢2 tbsp Dark soy sauce ▢2 tbsp Oyster sauce ▢500 g (1.1 lb) Microwave rice, (2 x 250g packs) ▢4 Eggs
I start by heating the oil in a heavy-bottomed frying pan over medium-high heat.
I add the onions, garlic, ginger, Chinese five spice, and all the vegetables. I stir-fry them for about 4 minutes until they start to soften.
I then pour in the rice along with the oyster sauce and soy sauce, stirring well to coat everything. I fry for another 3 minutes so the rice absorbs all the flavors.
I whisk the eggs in a small bowl, then make a couple of wells in the rice mixture. I pour the eggs into the wells and let them cook for about 1 minute without stirring.
After that, I mix everything together, letting the eggs cook through while creating small, tasty pieces throughout the rice. This takes about 4 minutes.
Finally, I sprinkle over chopped spring onions and red chilli before serving.
Servings and Timing
This recipe serves 4 people. It takes 5 minutes of prep time and 10 minutes of cooking time, for a total of 15 minutes.
Variations
I often switch up this dish depending on what I have in the fridge. Sometimes I use sesame oil instead of olive oil for a more authentic flavor. If I want to make it meaty, I add cooked chicken or prawns. For a vegetarian version, I keep it simple with just the vegetables and eggs. I also like experimenting with different sauces — hoisin or teriyaki work wonderfully for a different twist.
Storage/Reheating
I store any leftover fried rice in an airtight container in the fridge for up to 3 days. When reheating, I sprinkle a little water over it to prevent dryness and reheat it in a frying pan over medium heat until hot throughout. I can also use the microwave, stirring halfway through to make sure it heats evenly. I never reheat rice more than once for safety reasons.
FAQs
Can I use freshly cooked rice instead of microwave rice?
Yes, but I prefer to use day-old rice or microwave rice because it’s drier and gives better texture. Freshly cooked rice can be too soft and sticky.
What type of rice works best for fried rice?
I like to use long-grain rice such as basmati or jasmine. They stay fluffy and separate nicely when fried.
Can I make this recipe vegan?
Yes, I just skip the eggs and oyster sauce. I can replace the oyster sauce with a vegan alternative or extra soy sauce.
Can I add other vegetables?
Absolutely. I often add broccoli, sweetcorn, mushrooms, or courgettes depending on what I have.
How can I make it spicier?
I add extra chopped red chilli, a drizzle of sriracha, or a pinch of crushed red pepper flakes for extra heat.
Can I use frozen vegetables?
Yes, frozen vegetables work perfectly and make the dish even quicker to prepare. I just toss them straight into the pan.
Why is my fried rice soggy?
That usually happens if the rice is too wet. I prefer using cold, leftover rice because it fries up nicely and stays fluffy.
Can I cook the eggs separately?
Yes, sometimes I scramble the eggs in a separate pan and mix them in at the end for larger, distinct pieces of egg.
What can I use instead of Chinese five spice?
If I don’t have it, I mix a pinch of cinnamon, star anise, and ground cloves for a similar flavor.
Can I double the recipe?
Yes, I often double it when cooking for a crowd. I just use a large wok or cook in batches to keep everything crisp rather than soggy.
Conclusion
This Quick Egg Fried Rice is the perfect recipe for when I need a meal that’s fast, filling, and full of flavor. It’s endlessly adaptable, allowing me to use up whatever vegetables or proteins I have on hand. In just 15 minutes, I can serve a dish that tastes like my favorite takeout — but fresher, healthier, and made exactly how I like it.
A quick and flavorful egg fried rice recipe made with garlic, ginger, vegetables, and aromatic Chinese five spice — ready in just 15 minutes for a fast, healthy, and satisfying meal.
Ingredients
1 tsp olive oil
2 cloves garlic, crushed
1 tbsp ginger, paste or fresh
1 onion, finely chopped
1 tbsp Chinese five spice
1 red pepper, sliced
1 orange pepper, sliced
2 carrots, chopped
150 g (5 oz) frozen peas
2 tbsp dark soy sauce
2 tbsp oyster sauce
500 g (1.1 lb) microwave rice (2 x 250 g packs)
4 eggs
Optional: sliced spring onions (scallions) and finely chopped red chilli for garnish
Optional: cooked chicken or prawns for added protein
Instructions
Heat the olive oil in a large frying pan or wok over medium-high heat.
Add the onion, garlic, ginger, Chinese five spice, and all the vegetables. Stir-fry for about 4 minutes until they start to soften.
Add the rice, oyster sauce, and soy sauce. Stir well to coat everything and fry for another 3 minutes until the rice absorbs the flavors.
Whisk the eggs in a small bowl. Create two wells in the rice mixture and pour in the eggs. Let them cook for about 1 minute without stirring.
Stir everything together to combine, allowing the eggs to cook through and form small pieces throughout the rice (about 4 minutes).
Garnish with chopped spring onions and red chilli, then serve hot.
Notes
Use day-old or microwave rice for the best texture; freshly cooked rice can make the dish soggy.
Substitute sesame oil for olive oil for a more authentic flavor.
Skip the oyster sauce and eggs for a vegan version.
Add cooked chicken, prawns, or tofu for extra protein.
Store leftovers in the fridge for up to 3 days and reheat only once for safety.
Double the recipe for meal prep or larger servings.
