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Vegetable fried rice with egg ribbons recipe

Vegetable fried rice with egg ribbons recipe

15 ratings

Budding chefs will love making this fried rice almost as much as eating it! Loaded with carrots, broccoli, mangetout and peas, and finished with egg ribbons, this speedy vegetable-packed stir-fry is perfect for a fuss-free weeknight supper. See method

  • Serves 4
  • 5 mins to prepare and 10 mins to cook
  • 208 calories / serving
  • Healthy
  • Dairy-free


  • 1 1/2 tsp vegetable oil
  • 2 eggs
  • 2 carrots, peeled and coarsely grated
  • 75g (2 1/2oz) broccoli florets, sliced
  • 75g (2 1/2oz) mangetout
  • 100g frozen peas
  • 1 x 250g pouch cooked brown basmati rice
  • 2 tsp Worcestershire sauce
Basmati rice can always be swapped for long-grain

Each serving contains

  • Energy

  • Fat

    9g 13%
  • Saturates

    2g 9%
  • Sugars

    7g 7%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 23.1g Protein 8.5g Fibre 5.1g


  1. Heat a nonstick frying pan (about 24cm in diameter) and add 1/4 tsp oil. Brush it all over the surface of the pan with a pastry brush for an even layer. Break an egg into a cup and whisk well then add to the pan. Tilt the pan and let the egg run until it covers the base. Cook for 30 seconds, then flip and repeat. Tip the omelette out onto a plate then repeat with another 1/4 tsp oil and the second egg.
  2. Heat the remaining oil in a wok and add all the vegetables. Stir-fry on a high heat for 3 minutes. Add the rice and stir-fry for another 2 minutes.
  3. Cut the omelettes into finger-width ribbons and add them to the rice. Cook for a further minute. Add the Worcestershire sauce, stir well and serve immediately.

Tip: To cook your own rice from scratch, allow more time. Put 120g (4 1/4oz) brown basmati rice in a pan and pour over boiling water. Cover and simmer for 20 minutes, drain and cool under running water before stir-frying.

See more Vegetarian recipes

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