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Egg Fried Rice - Easy!

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“Another from the BBC's Chinese Food Made Easy. This is the first successful egg fried rice I've ever cooked. Easy, quick and tasy. Serves four as a side dish. If you don't have groundnut (peanut) oil, use a clean oil, such as vegetable oil instead of olive oil, which is too strong. The white pepper is important for bringing out the flavours; don't be tempted to replace with the trendier black pepper, because it will add another flavour, rather than enhancing the existing ones.”

Ingredients Nutrition


  1. Heat your wok until smoking before adding 1tbsp groundnut oil. Add the eggs and scramble for 1-2 minutes. Transfer to a warm plate and put to one side.
  2. Wipe any excess oil from the wok with a kitchen towel then bring back up to temperature before adding the remaining groundnut oil.
  3. Add the rice, stirring well, then add the tomatoes and cook for 1-2 minutes.
  4. Stir in the egg and season to taste with pepper, sesame oil and soy sauce, then stir through the onion before serving.

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