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Photo of Easy fried rice by WW

Easy fried rice

Total Time
20 min
10 min
10 min
This super-easy version of a family favourite is a great way to use up leftover cooked rice. Serve it on its own for a tasty lunch, or with grilled chicken, pork or prawns for a hearty meal.



2 medium, lightly beaten


1 medium, grated

Green shallot(s)

4 individual, thinly sliced, plus extra to serve

Cooked white rice

3 cup(s), (510g), (see tip)

Frozen green peas

½ cup(s), thawed, (75g)

Soy sauce

¼ cup(s), or tamari, (60ml)

Oil spray

2 x 3 second spray(s)


  1. Lightly spray a large non-stick wok or frying pan with oil and heat over medium–high heat. Add egg and swirl to form a thin omelette. When just set, use a spatula to break up egg into small pieces. Transfer to a plate and set aside.
  2. Lightly spray the same wok again with oil and heat over medium–high heat. Stir-fry carrot and shallots for 2 minutes.
  3. Add rice, peas and soy sauce. Stir-fry for a further 1–2 minutes, until heated through. Stir in cooked egg. Serve sprinkled with extra shallots.


COOK'S TIP: Day-old rice works best when making fried rice. Prep ahead by cooking it the day before. TO REFRIGERATE: Store fried rice in a large reusable container or transfer individual portions to separate reusable containers and keep for up to 2 days. Microwave individual portions until hot. TO FREEZE: Store fried rice as above, for up to 1 month. Thaw in the fridge before reheating or reheat from frozen as above.