Egg fried rice with red peppers

(16 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Egg Fried Rice_IPN
Egg Fried Rice_IPN
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

A peppery, fiery rice dish that's the perfect compliment to an Thai curry.


  • 1 egg
  • 2tsp sesame oil
  • 2tbsp vegetable oil
  • 200g (7oz) long-grain rice (uncooked weight) cooked and left to go cold
  • 100g (4oz) red peppers, chopped
  • 4 spring onions, finely chopped
  • 2tsp soy sauce
  • Ground white pepper

You can add prawns or ham if you want extra flavour, or try vegetables like corn, carrots, peas and beans. A little grated ginger will give an extra kick.


  1. Beat together the egg and sesame oil.
  2. Heat the vegetable oil in a wok or frying pan until it's smoking hot. Add the rice and stir-fry for 3-4 mins.
  3. Add the red peppers and spring onions. Stir-fry for 3 mins, moving the rice around the pan. Add the soy sauce and pepper, then separate off to one side of the pan.
  4. Pour the egg mixture into the other side and leave for about 10 secs until it begins to set. Swirl the egg around to break it up and then mix with the rice.
  5. Stir-fry for another min, scatter with coriander and serve.

Your rating

Average rating

  • 3
(16 ratings)

Your comments

comments powered by Disqus

FREE Newsletter