Egg-fried rice

Quick and easy and so irresistibly delicious.

 Less than 45 minutes

Serves 4

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  • 1½ cups (375ml) basmati rice
  • Glug olive oil
  • 1 onion, diced
  • 1 bell pepper (red, green or yellow), diced 
  • 1-2 cloves garlic, chopped
  • Juice (60ml) and grated peel of 1 lemon
  • Large handful fresh parsley, chopped
  • 1 cup (250ml) frozen peas
  • 2 Tbsp (30ml) PnP chopped ginger
  • 2 tsp (10ml) sesame oil
  • 1 sachet (100g) PnP soy, honey and ginger stir-fry sauce (you can also use a splash of soy and/or oyster sauce)
  • 4 eggs, whisked 
  • Salt and milled pepper
  • Chopped spring onions, for serving


  1. Cook rice according to packet instructions.
  2. Sauté onion and pepper for 8 minutes, or until fragrant.
  3. Add garlic and fry for another minute.
  4. Drain rice and toss with sautéed vegetables, adding lemon juice and grated peel, and parsley.
  5. Cover with a dishcloth and set aside for 15 minutes to allow flavours to develop.
  6. Fluff up with a fork.
  7. Sauté frozen peas and chopped ginger in a generous glug of olive oil. 
  8. Toss in savoury rice and stir-fry until golden. 
  9. Stir through sesame oil and stir-fry sauce.
  10. Move all the rice to one side of the pan. 
  11. Pour in eggs and cook until well scrambled.
  12. Fold through the rice, season and add a bunch of chopped spring onions. Serve.



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