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Egg Fried Rice

Egg fried rice is rather a simple dish and I'm not looking to set the world on fire here but I think it's something easily overlooked yet great to cook when you're having a bit of a kitchen raid. I did think it would be nice to drizzle a spicy sauce over the top for a bit of oomph although this is optional. I would suggest you serve it with some saucy chicken wings though as it's great to mix any leftover sauce in with the rice.

Serves 2 (a side may be needed) or 1 if you’re famished

Hands-on Time10 minutes

Cooking Time 22 minutes


200g Short grain or sushi rice

340ml Water

Salt, pinch

100g Peas (frozen)

Knob of Unsalted butter

1-2 Eggs (medium)

2 tsp Gochujang (optional)

2 tsp Mirin (optional)

1 tsp Soy sauce (optional)

2 tsp Lemon juice (optional)





Frying pan


Bowl (optional)

Spoon (optional)

Rinse the rice under a running tap until the water runs clear.

Add the rice to the saucepan followed by the water, salt, and frozen peas.

Put the pan over a high heat until the water is bubbling.

Turn the heat down to the lowest it will go. Cover the pan with a lid and leave to cook for 18 minutes.

Once the time is up remove the lid and leave the rice to cool.

Place the frying pan over a medium heat and add the butter.

Once the butter has stopped foaming, add the eggs.

Stir them with a spatula whilst they cook so they sort of scramble.

When the eggs are no longer runny add the rice.

Continue to stir the rice and eggs for 2 minutes before serving.

If you want to make the sauce combine the gochu, mirin, soy sauce, and lemon juice in a bowl before drizzling over the rice.



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