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Fried Rice

Only use the freshest eggs for this.
By scrambling the eggs first, you retain the very best qualities of the eggs – fluffy, light texture and vibrant yellow hue.
This is delicious, served with some freshly sliced chilli.


  • 6 Free Range Eggs

  • 0.6 packet finely sliced spring onion scallions

  • 2 tablespoons light soy sauce

  • 1 tablespoon finely diced Ginger

  • 2 tablespoons vegetable oil

  • 1 small Red Onion finely diced

  • 4 cups steamed Rice

  • 1 tablespoon light soy sauce extra

  • 1.3 cups finely shredded leaves Chinese cabbages


  • 1.

    Place eggs in a bowl with spring onions, soy sauce and ginger and lightly beat with a fork to combine.

  • 2.

    Heat oil in a hot wok until surface seems to shimmer slightly.

  • 3.

    Add onion and stir-fry for 30 seconds.

  • 4.

    Pour in egg mixture and leave to cook for 10 seconds before folding egg mixture over onto itself with a spatula and lightly scrambling for about 1 1/2 minutes or until almost cooked through.

  • 5.

    Add rice and extra soy sauce and stir-fry for about 1 1/2 minutes, using a spatula to break up the egg into smaller pieces.

  • 6.

    Lastly, toss in cabbage and stir-fry for 20 seconds or until well combined and rice is heated through.

  • 7.

    Transfer rice to a platter and serve.

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Posted by JeanReport
Delicious recipe! I am not a very good cook but I managed this one. Beating the eggs for the omlette made a huge difference and the omlette turned out nice and fluffy. I left out the chilli so I added some more oyster sauce and Maggi seasoning for flavour. I also included bacon and prawns and it turned out perfect. I was short on time and used microwaved steamed rice to cheat. Thank you!
Posted by DL97Report
Sounds super--am going to make it on Valentine's/New Year's day
Posted by joybelleReport
sounds yum