Photo of Simple egg fried rice by WW

Simple egg fried rice

Total Time
40 min
15 min
25 min
This takeaway classic is great on its own, or you could make it extra-special by adding cooked chicken breast or prawns


White Long Grain Rice, dry

200 g

Sunflower Oil

1 teaspoon(s)

Spring Onions

4 medium, sliced on the diagonal

Carrots, raw

2 medium, grated

Peas, fresh or frozen

80 g, thawed

Egg, whole, raw

4 medium, raw, lightly beaten

Premium ham

100 g, chopped

Soy Sauce

2 tablespoon(s)


  1. Cook the rice to pack instructions until just tender. Drain well.
  2. Heat a nonstick wok over a medium-high heat. Add the oil and heat for 20 seconds. Add the spring onions and stir-fry for 30 seconds. Add the carrot and stir-fry for 30 seconds. Add the peas and stir-fry for 2 minutes. Add the cooked rice and stir-fry for a further minute.
  3. Push the rice and vegetable mixture to the sides of the wok and pour the egg into the centre. Cook, without stirring, for 1 minute, or until the egg is beginning to set underneath. Using a spatula, draw in the sides of the egg, allowing any uncooked egg to run underneath. When the egg is almost set, stir-fry with the rice and veg mixture until well combined.
  4. Add the ham and drizzle over the soy sauce, then stir-fry until heated through. Serve immediately.


Add 100g small, peeled, cooked prawns along with the ham.