Description
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.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 420
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 185 mg
