Egg Fried Rice

I am using:

Prep time

5min

Cook time

20min

Looking for a quick fried rice recipe that is delicious and easy? This recipe only takes 20 minutes to cook and is a perfect meal idea for those in a rush!

SunRice Long Grain White Rice

SunRice Long Grain White Rice

* Versatile and light * Grains remain separate when cooked * Absorbs flavours from cooking * Pairs well with stir-fries, casseroles and stews * Suitable for adventurous dishes like spicy jambalaya * Naturally gluten-free

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 4 cup SunRice White Long Grain Rice (cooked, cooled)

  • 2 tbsp Peanut Oil

  • 150 g Rindless Bacon Rashers (cut into long strips)

  • 300 g Medium Green Prawns (peeled & deveined with tails left intact)

  • 1 Small Red Capsicum (finely chopped)

  • 2 cup Frozen Peas (thawed)

  • 3 Eggs (lightly whisked)

  • 1 cup Bean Sprouts

  • 2 tbsp Soy Sauce

  • 2 Green Shallots (thinly sliced)

Long Grain

White long grain rice is your go to grain for a versatile dish. It has long, slender grains, that when cooked, remain separate. This results in a light and fluffy rice that absorbs the flavours of your cooking. It is the perfect partner to a stir-fry, casserole or a stew.

Characteristics

Fluffy

Fluffy

Longer Grains

Longer Grains

Light

Light

Photo of Egg Fried Rice

Method

  • How to Cook White Rice To cook the white rice, in a saucepan, add 1 cup of rice to 2 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro. If you would like to use a brown rice in this recipe, simply add an additional ½ a cup of water.

    Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds!

  • Heat the oil in a large wok over high heat. Add the bacon and stir-fry for 2 minutes. Add the prawns, capsicum and peas, and stir-fry for 1 minute.

  • Reduce heat to medium-high and pour the eggs into the wok. Use a wooden spoon to break up the eggs until just set.

  • Add the cooked rice to the wok and cook, tossing often, for 2 minutes or until well combined and heated through.

  • Add the bean sprouts and soy sauce to the wok. Reduce heat to medium and toss for 1 minute or until well combined. Divide the rice amongst serving bowls, sprinkle with the green shallots and serve immediately.

  • Note:

    To make this dish vegetarian omit the bacon and the prawns!

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