Tilda Kitchen Recipe created by Tilda Kitchen

Egg Fried Rice

35 mins
  • Special Occasion
  • Prep: 15 mins
  • Cook: 20 mins

Better than a takeaway! Cooked rice stir fried with eggs, spring onion and a touch of 5 spice. Serves 3-4 as a side dish.

  • 202 Calories
  • Vegetarian


  • 150g Tilda Pure Basmati
  • 2 eggs
  • 1tbsp Chinese stir fry oil – or oil of your choice
  • 3 spring onions, chopped
  • 5cm piece fresh ginger, peeled, grated
  • 1 tsp Light soy sauce
  • Pinch five spice powder
  • A few chives, chopped
  • Salt and pepper to season
  • Oil for frying


  1. Cook the rice for 10mins, drain and cool immediately
  2. Scramble the eggs with the stir fry oil in a pan, season well and keep to one side


  1. Lightly fry the spring onions in a little oil, add the ginger
  2. Add the cooked rice to the pan and heat through
  3. Add the five spice powder and soy sauce, add more to taste if needed
  4. Stir through the scrambled egg and the chives

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