Full Time Meals: Egg Fried Rice

Preparation time: 15 minutes

Cooking time: 20 minutes


1 mug of basmati rice
1 onion
2 tbsp vegetable oil
1 mug of frozen mixed vegetables (such as diced carrot, peas, peppers)
2 tsp curry powder
1 reduced salt vegetable stock cube
1 tsp low-salt soy sauce
3 eggs

To serve (optional):

2 spring onions

(Serves 4)


  1. Bring a saucepan of water to the boil. Pour the mug of rice into a sieve and rinse it under running water, then add it to the boiling water and cook for 8 minutes. Once cooked, drain the rice in a sieve and set aside.
  2. Peel and roughly chop the onion, then heat the vegetable oil in a large non-stick frying pan and, once hot, add the onion and cook for 3-4 minutes to soften. Add the frozen vegetables to the pan, then turn up the heat and fry for a couple of minutes.
  3. Stir in the curry powder and cook for a couple of minutes, then crumble in the stock cube, mix together and then add in the cooked rice to the pan. Stir-fry for 2-3 minutes until the rice has started to take on some colour, then add in the soy sauce.
  4. Using a wooden spoon, push the rice and vegetables to the edge of the pan. Beat the eggs with a fork in a small bowl and add this to the middle of the pan. Once it starts to set, gently stir it around the pan, folding it through the rice mixture.
  5. Spoon the egg fried rice onto plates and serve with an extra splash of soy sauce. If using spring onions, slice these up and scatter over.