« Back to Recipes

Egg Fried Rice

Serves 4


  • 2 eggs, lightly beaten
  • 3 spring onions, sliced
  • 1 carrot, sliced into matchsticks
  • 150g can baby corn, drained
  • 150g ham, chopped
  • 4 cups cooked rice
  • 1 cup frozen peas
  • 3 tablespoons soy sauce
  • 2 tablespoons sweet chili sauce


  1. Spray a medium non-stick pan with oil. Pour in the eggs, cook over a medium heat until set into a thin omelette.  Roll up, remove, slice thinly and set aside.
  2. Spray the non-stick pan again, add the spring onion and stir fry for 1 minute. Add the carrot sticks and corn and stir fry for a further 3 minutes.
  3. Stir in the ham, rice and peas and cook for another 3-4 minutes. Stir in the sliced egg, soy sauce and sweet chili sauce until combined.
Print this recipe