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Egg Fried Rice

From Tilda Kitchen

  • 31 - 60 Minutes
  • Easy
  • Serves 4

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




  • 2 pouches Tilda® Ready to Heat Pure Basmati
  • 1 Tbsp peanut oil, divided (or any other high heat oil such as canola, grapeseed or sunflower)
  • 2 eggs
  • 3 scallions, chopped
  • 2-inch piece fresh ginger, peeled and grated
  • 1/8 tsp five-spice powder
  • 1 Tbsp soy sauce
  • 2 tsp chives, chopped


  1. Heat the rice according to package directions.

  2. Heat half the oil in a medium pan over medium high heat. Scramble the eggs until just cooked and set aside.

  3. Lightly fry the scallions and ginger in the remaining oil. Add the five-spice powder and soy sauce and stir to combine.

  4. Add the cooked rice to the pan and heat through.

  5. Stir in the scrambled egg and the chives.

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