Egg fried rice

Ken Hom's egg fried rice is a classic Chinese favourite made with peas, ham, spring onions and bean sprouts
By Ken Hom
Egg fried rice
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 100 g fresh peas, or frozen
  • 2 eggs, beaten
  • 2 tsp sesame oil
  • 2 tbsp groundnut oil
  • 300 g long grain rice, cooked and drained
  • 50 g cooked ham, finely diced
  • 2 tsp salt
  • 0.5 tsp freshly ground black pepper
  • 3 tbsp spring onions, white part only, finely chopped
  • 100 g bean sprouts


1. Cook the peas in a pan of boiling water for about 5 minutes if they are fresh. If you are using frozen peas simply thaw them and drain.

2. Mix the eggs and sesame oil in a small bowl and set aside.

3. Heat a wok until it is very hot. Add the oil and when it is almost at smoking point, add the cooked rice and stir-fry for about 3 minutes.

4. Add the ham, peas, season with salt and pepper then fry for 5 minutes over a high heat. Add the egg and stir-fry for another minute.

5. Tip in the spring onions and bean sprouts and cook for 2 minutes or until the eggs have set. Turn the rice on to a plate and garnish with spring onions. Serve hot or at room temperature as a cold rice salad.

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