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Egg stir fried rice recipe

Cook once, eat twice - this stir fried rice is a great way to use up leftover cooked rice and any vegetables and cooked meat or fish you have in the fridge.

egg stir fried riceAllergens: contains eggs.

Serves 2,


1 tablespoon olive oil

1 onion finely chopped

About 160g leftover vegetables such as carrots, beans, peas, broccoli, sweetcorn, courgettes and mushrooms

150g leftover cooked rice

2 lightly beaten eggs


Black pepper


  1. In a non-stick frying pan, heat the oil and cook the onion for 2 to 3 minutes or until soft.
  2. Add the leftover vegetables and stir fry until hot, add the leftover rice and keep stirring over the heat until piping hot.
  3. Add the eggs, stirring quickly until the egg is cooked
  4. Season well and serve.

Rice safety

It's best to serve rice that has just been cooked.

If that isn’t possible, cool the rice as quickly as possible and keep it in the fridge for no more than 1 day before re-heating until piping hot.

Never re-heat rice more than once.

Cooked rice can also be frozen.