Egg fried rice

Egg fried rice

Photographer: Andrew Hayes-Watkins




  • 2 large eggs
  • 1 tsp sesame oil
  • groundnut oil, for frying
  • 60g small dried shrimp, soaked in hot water
  • 1 garlic clove, finely chopped
  • 3⁄4 tsp Sichuan peppercorns
  • 1 tsp Chinese five-spice powder
  • 120g rice
  • 60g cooked peeled prawns, defrosted and drained
  • 3 spring onions, sliced at an angle (including green parts)
  • soy sauce, for serving
  • flaked sea salt
  • freshly ground white pepper
  • 100g cooked 5-spice belly pork, chopped into 1cm cubes. (Optional. Discover how to make this on page 22 of The Hairy Bikers' Asian Adventure)


  1. Cook the rice according to the directions on the packet and leave to cool.

  2. Whisk the eggs with the sesame oil and a good pinch of salt. Heat a nonstick frying pan or a wok with a drizzle of groundnut oil and when the oil is fairly hot, pour in the egg mixture. Do not stir and let the egg cook gently for a minute until the bottom starts to set. Then, using a rubber spatula, gently push one side of the egg mixture into the centre of the wok and tilt the wok to allow the still liquid egg to flow underneath and cook.

  3. Slide the cooked omelette on to a plate and roll it up into a cigar shape. Cut it into 1cm slices, then cover with foil and set it aside to keep warm while you prepare the rice.

  4. Heat 2 tablespoons of groundnut oil in the pan. Drain the dried shrimp and add them to the pan with the diced belly pork (if using) and garlic, then heat through for about 45 seconds.

  5. Grind the peppercorns in a pestle and mortar and add them to the pan along with the Chinese five-spice. Then add the rice and stir-fry for 4–5 minutes, tossing everything together frequently to blend all the flavours.

  6. Add the peeled prawns and spring onions, then check the seasoning, adding some freshly ground white pepper if necessary. Carefully fold in the strips of omelette, then serve at once with some soy sauce.