Egg Fried Rice

Egg fried rice

I didn’t follow a recipe, one of my objectives was to teach Conor how to make something like this out of whatever he had in the fridge. I’ve listed the ingredients I used but everything except for rice, egg and soy sauce is optional and any cooked meat is suitable.

Conor and Aidan were happy to eat this cold for packed lunch the next day. However do be cautious about how long cooked rice is left out of the fridge. Uncooked rice can contain spores of Bacillus cereus, a bacterium that can cause food poisoning and these spores can survive cooking. If the rice is left standing at room temperature, the spores can grow into bacteria. These bacteria will multiply and may produce toxins (poisons) that cause vomiting or diarrhoea. The longer cooked rice is left at room temperature, the more likely it is that the bacteria or toxins could make the rice unsafe to eat.

Quantities below for 4


  • groundnut oil
  • 300g uncooked rice, cooked and cooled
  • 3-4 eggs
  • peas
  • 1 tin sweetcorn
  • 1 pk spring onions
  • 1 pack dried shrimp
  • leftover pork shoulder joint


  1. Prepare spring onions and cut into 1cm lengths
  2. Heat oil in wok
  3. Mix eggs in bowl
  4. Place rice in wok and stirfry for 1-2 minutes
  5. Push to one side and pour in egg onto wok
  6. Cook egg briefly moving it around until its just starting to set (ie. resembles very soft scrambled egg) then stir into rice
  7. Add all other ingredients
  8. Stir fry for a further 4-5 min minutes
  9. Add soy sauce to taste

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