Egg Fried Rice


Eggy rice with a gingery garlic dressing.

This is a light and fragrant Chinese dish.

The ginger dressing provides an authentic flavour.

4 generous serving portions.


200 g
FAIRTRADE brown basmati rice
1 bunch
spring onions
4 cm
root ginger
3 fat
cloves garlic
to taste
chilli (optional)
25 ml
light soy sauce
15 ml
Zaytoun FAIRTRADE olive oil
hens eggs
45 ml
sunflower oil
to taste
to taste
FAIRTRADE freshly ground black pepper



Olive oil is used as the most available FAIRTRADE oil.

However, sunflower oil is more suitable for the cooking phase in this recipe.

Preparation / cooking

Wash the rice and cook in boiling water in the usual way.

Trim the onions and cut into 3 cm lengths using as much of the green as possible.

Grate the ginger finely into a bowl.

Skin and crush the garlic into the bowl with the grated ginger.

Add the optional chilli at this point, a fresh small red chilli will add a little fire and colour.

Add the soy sauce and the olive oil and mix well.

Set aside.

Break the eggs into a small bowl and whisk with a fork to break the yolks and to mix a little.


Heat the sunflower oil in a wok until almost smoky.

Pour in the eggs and scramble them with a fork for 15 seconds approximately.

Add the cooked rice and turn gently with a spoon to let it all heat through (about a minute) and then add the chopped spring onions.

Gently stir fry for about 4 minutes.

Check and adjust the seasoning with salt and pepper as necessary.

Away from the heat, add the garlicy ginger sauce and turn to mix. Spoon into a serving dish.

To serve

Serve hot.


This recipe is based on a recipe from Allegra McEvedy who combined the sauce with cooked broccoli before adding to the rice. This would make an excellent supper dish, or a light lunch, or a component of a chinese banquet.