Fried Rice

Fried Rice

  • Author: Rebecca Jenkins
  • Prep Time: 5mins
  • Cook Time: 25min
  • Total Time: 30mins
  • Yield: 4 people 1x
  • Cuisine: Chineese


This is my version of fried rice, tweaked for a slightly sweeter richer flavour without adding exotic ingredients. It’s one of my favorites since prep effort is almost non-exist!



  • 2 cloves garlic
  • 2 carrots
  • 1 cup broccoli frozen
  • 1 cup frozen cauliflower
  • 1 cup frozen peas
  • 2 Tbs olive oil
  • 1 stock cube – of choice
  • 2 Tbsp jam of choice
  • 3 Tbsp soy sauce
  • 1 tsp pepper
  • 2 cups dried rice
  • 2 eggs


  1. Get rice cooking
  2. Peel and chop carrots and garlic cloves
  3. Heat olive oil in a deep pan or wok
  4. Add carrots and garlic, saute for 5 mins
  5. Add frozen veggies
  6. Crumble in stock cube, add the pepper, jam, and 2 Tbsp of soy sauce
  7. Stir and cover for 10mins
  8. Whisk the two eggs together in a separate dish
  9. Push your veggies to the sides of your pan, leaving a hole in the middle
  10. Pour you whisked egg into the hole you made in your veggies, allow your egg to cook for 1-2 min before stirring gently and cooking for another 1 min
  11. Then you can mix all your veggies through the egg
  12. Once you rice is cooked transfer all of it to your pan of veggies and stir everything really well to combine all that goodness.
  13. Add remaining 2 Tbsp of soy sauce and stir through again
  14. Allow the rice to fry up nicely for 5 mins, remembering to stir everything often so the rice is fried, not glued to the pan, burnt!
  15. That’s it, you’ve already made dinner.