Photo of Simple egg fried rice by WW

Simple egg fried rice

Points® value
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.