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Vegetable egg
fried rice
Serves 6 | 30 minutes

The secret to success with this dish is to cook it

really quickly, so make sure you prepare all the
ingredients in advance.
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jamies top tip

Its super important you use cold,
leftover rice here if the rice is
hot, itll turn into a stodgy mess
once cooked!

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Ingredients

Equipment

600g cooked leftover white or brown rice

2 medium mixing bowls

100g frozen peas

Balloon whisk

3 large free-range eggs

Small mixing bowl

2 tablespoons low-salt soy sauce,

plus extra to taste

Measuring spoons

2 tablespoons sweet chilli sauce

sesame oil
1 lime
6 spring onions
2 cloves of garlic
1 red pepper

Chopping board
Knife
Teaspoon
Large wok with lid or tin foil
Wooden spoon
6 serving bowls

100g baby corn

a bunch of fresh coriander

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Recipe Jamie Oliver. Photo David Loftus

Vegetable egg fried rice

1 Use your fingers to crumble up the cold rice so the
grains arent stuck together.
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2 Remove the peas from the freezer and leave to

defrost. Meanwhile
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3 Crack the eggs into a medium bowl and whisk well.

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4 Place the soy sauce, sweet chilli sauce and 1

tablespoon sesame oil into a small bowl.
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5 Cut the lime in half on a chopping board, then

squeeze in the juice from 1 half. Whisk well.

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6 Trim and finely slice the spring onions. Peel and

finely slice the garlic.
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7 Halve the pepper, scrape out the seeds and white

pith with a teaspoon, then slice lengthways into
strips.

15 Once piping hot, use a wooden spoon to push the

rice and vegetables to one side of the pan.
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16 Working quickly, pour the egg mixture into the

empty space in the pan and cook for 1 minute to
scramble it slightly, stirring continuously.
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17 Fold the egg into the rice and vegetables, then

take the pan off the heat.
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18 Stir in the lime dressing, then divide between your

bowls.

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19 Scatter over the reserved coriander leaves, then

serve straightaway.
your notes

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8 Halve the baby corn lengthways.

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9 Pick the coriander leaves and set aside, then finely

slice the stalks.
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10 Place a large wok over a high heat and add 2

tablespoons sesame oil.
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11 Once hot, carefully add the garlic and coriander

stalks and cook for 30 seconds, then add the
chopped vegetables and peas.
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12 Fry for 1 minute, or until slightly softened, stirring

regularly.
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13 Add the rice and stir well, making sure it doesnt

stick to the bottom of the pan.
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14 Cover with a lid or tin foil and cook for 2 minutes,

or until the rice is piping hot through.

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Recipe Jamie Oliver. Photo David Loftus