Don’t you love how recipes evolve?
This is one of my most cooked recipes because it’s a) super quick and b) all my boys – large and small love it.
Is started out life as Fergals Egg & Pea Fried Rice which was more of a traditional fried rice with mostly rice and a little egg.
But as my chickens have become more abundant layers AND as I’ve been wanting to give my growing boys more protein I’ve done the old switcheroo on the ratio between egg and rice. So now it’s actually more like scramble eggs with rice in it. But the funny thing is the boys love this version even more.
If I ever make plain steamed rice, they’re actually disappointed it’s not yellow.
The thing that makes this super quick is that I always have a stash of cooked rice in the freezer. But I’ve also used those packs of pre-cooked rice and they work well too.
The other fab thing about this recipe is that cooking and cooling rice creates resistant starch which is a type of fiber. So it’s actually better for your gut than freshly cooked rice. Win!
Last note before we get to the recipe goods. Eggs do like to stick so if you aren’t using a non stick pan you’ll get a layer of eggy crust on the bottom – but for me this is the best part! If you soak the pan it cleans easily so no need to freak if yours sticks like mine.
Easy Eggs & Rice
Ingredients
- 200 g cooked rice defrosted if frozen
- 4-6 eggs
- handful frozen peas optional
- 1 tablespoon soy sauce
- 1 handful roast cashews
Instructions
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Heat a large frying pan on a high heat. Add a splash of oil and cook the rice stirring for about 30 seconds to get it hot.
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Add egg and peas (no need to defrost first). Keep cooking and stirring until the egg is set and it looks like fried rice rather than an eggy soup.
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Remove from the heat. Stir in soy sauce. Taste and add more soy sauce as needed.
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Serve with cashews scattered over.
Recipe Video
Variations & Substitutions for Easy Eggs & Rice
plan-B (pantry) – this is a total pantry meal!
Keto / ultra low carb – make this cauli fried not-rice instead.
egg-free / different protein – I haven’t tried this but thinking chopped firm tofu would work well with the rice and soy – you’ll probably need more soy and maybe soften an onion in the pan first for extra depth of flavour. Ground (minced) chicken, pork or turkey is another good option.
different nuts – peanuts or pinenuts or sesame seeds.
soy-free – use fish sauce, oyster sauce or coconut aminos or just salt to season.
more substantial (carb lovers) – increase the rice ratio.
more substantial (low carb) – toss in some cauliflower rice with the rice. Or more cashews.
different vegetables – feel free to add any chopped veg. I’ve been playing around with adding some cauliflower rice and haven’t been getting any complaints.
more fancy / for entertaining – serve with chopped chives or sliced green onion (shallots) scattered over.
Waste Avoidance Strategy
cooked rice – freeze it.
eggs – will keep in the fridge for weeks or use for another meal.
frozen peas – will keep in the freezer for months.
soy sauce / roast cashews – keep them in the pantry.
Problem Solving Guide
bland – more soy or salt! Or add in a flavour bomb.
too dry – overcooked eggs. Next time get it off the heat earlier. For now a drizzle of olive oil will help.
sticking to the pan – eggs do like to stick so if you aren’t using a non stick pan you’ll get a layer of eggy crust on the bottom – but for me this is the best part! If you soak the pan it cleans easily so no need to freak if yours sticks like mine.
Prepare Ahead
You can but it’s better when hot from the pan. Leftovers will keep in the fridge for up to a week.
More Recipes like Easy Eggs & Rice
- Tuna Fried Rice (Tuna and Rice)
- Simple Salmon Kedgeree (Salmon and Rice)
- Egg Fried Not-Rice
- the simple secret to perfect fluffy rice
- Cauli ‘Sushi’ Bowls
With love,
Jules x