Friday Fried Rice

This is a great 'catch all' recipe for the end of the week where you can use up bits of veggies and leftover chicken to make a really tasty, filling meal. And as it is takeawayish, it feels like a treat on a Friday evening. Our ish factors fresh ginger, soya sauce and toasted sesame oil add ish pizazz to a recipe that can be quite bland. Aim for more veggie and meaty bits and less rice for an interesting, delish meal.


  • 400 g cooked white or brown rice, either just cooked or completely cold
  • 4 eggs, beaten
  • 4 tblsp sunflower oil
  • 1 tblsp grated ginger or ginger paste
  • 6 spring onions, chopped, use white and green
  • 250 g button mushrooms, sliced
  • 3 tblsp soy sauce
  • 6 rashers, diced
  • 1/2 cup frozen petis pois
  • few drops toasted sesame oil
  • black pepper
  • optional extras: prawns, cooked chicken, ham, grated carrot, finely sliced cabbage


  1. Heat a teaspoon of oil in a wok. Add the beaten eggs and stir rapidly until well cooked, dry and broken up.
  2. Remove the egg from the wok and set aside in a clean bowl.
  3. Wipe the wok, heat up 3 tablespoons of oil and cook all the vegetables and meat you want to use.
  4. Add the cooked rice and soy sauce. Stir very well and break up any lumps. Add the frozen peas and stir well to defrost, they don't need cooking as such.
  5. Once the rice is piping hot, stir through the egg and season with black pepper and sesame oil.
  6. For food safety, only reheat once.


Recipe from Rozanne Stevens' cookbook, Delish, available in all good book stores.


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