Easy Peasy Fried Rice …

Easy Peasy Fried Rice

Serve me up a bowl of yummy Fried Rice and I’m a happy girl … and not only am I happy but the whole family’s happy as well. Perfect for a weekend dish when simple and easy is the order of the day. This is a delicious recipe that will make a good-sized batch of Fried Rice that will take care of snacks or lunch the following day as well. It’s great for lunchboxes, too!

Typically, to make a traditional Fried Rice, you need to cook the rice the day before and then spread it on oven trays to dry out in the fridge overnight … if you could be bothered! Instead, I usually toss the rice into the good old Sunbeam Rice Cooker (one of my many friends in the kitchen) with an equal quantity of water and, in no time at all, it’s cooked and ready to go. I do let it cool while I’m chopping up the rest of the ingredients and the rice comes out fairly dry, just the right texture and tasting just as good as the rice I’d always cooked using the “day before” method.

Don’t be overwhelmed by the list of ingredients, that’s the beauty of Fried Rice, you can add or leave out whatever you like. I tend to load mine with heaps of vegetables so it’s a complete meal in a single bowl.

I love making this because it’s just so easy and you only need a single wok, which makes washing up a breeze! If you want to be super organised, chop up all the ingredients throughout the day and simply store in airtight containers in the fridge, making cooking at dinnertime a snap! Or better still, make the whole dish earlier the day and simply reheat when needed.

And, here are some other goodies you could add to your Fried Rice:

  • grated pumpkin
  • broccoli
  • bean sprouts
  • cashews
  • bok choy
  • cauliflower
  • ham and the list goes on


Easy Peasy Fried Rice …
Ingredients …
  • 1 tablespoon peanut oil (or any cooking oil)
  • 1 medium onion, finely chopped
  • 4 – 5 pieces rindless bacon, diced
  • 2 celery sticks, finely chopped
  • 1 ½ cups cooked, cold long grain (or jasmine) rice (either cooked the day before or cooked and cooled in a rice cooker, you may need to experiment)
  • 1 cup chicken meat, shredded and diced
  • ¾ cup corn kernels
  • ¾ cup frozen peas, defrosted
  • 1 cup snow peas, topped and tailed and sliced diagonally
  • ¾ cup diced red capsicum
  • 3 – 4 eggs, cooked as an omelette and sliced thinly
  • 1 small carrot, grated
  • 15 – 20 green prawns, peeled, cooked and chopped
  • ½ teaspoon salt (leave out if you wish)
  • 2 – 3 tablespoons Soy Sauce
  • 1 teaspoon ginger, minced
  • 1 cup green shallots, finely chopped
  • fresh coriander, roughly chopped (optional)
Method …
  1. Chop, grate, measure and prepare all the ingredients. To create the eggs, simply break them into a dish and whisk to combine. Add some oil to the wok or pan, add the egg, cook on one side, flip, remove from pan when cooked and chop or slice roughly. (Tip: I usually cook the egg in batches so it’s nice and thin).
  2. Heat oil for frying in wok and add onion and bacon. Stir-fry for 1 – 2 minutes or until onion is just transparent.
  3. Add the celery and stir-fry for a further minute.
  4. Add the rice, stir-frying for 1 minute.
  5. Add the chicken, corn, peas, snow peas, capsicum, eggs, carrot and prawns. Toss all the ingredients together and stir-fry for 1 – 2 minutes or until heated through.
  6. Add the salt, soy sauce, ginger and shallots and mix through.
  7. Serve, topped with fresh coriander.


  1. Fried rice is definitely a family favourite in this house. I always make it when we order a few too many takeaway containers of rice – it becomes the next night’s easy meal xx