Breakfast

Egg Fried Rice with Peas

Name: Egg Fried Rice with Peas
Prep time: 10 min
Total time: 10 min
Yield: 1 serving
Ingredients: 180 g Cooked white rice; 2 large, about 110 g Egg; 60 g Frozen peas; 30 g Spring onion; 1 tsp (5 g) Rapeseed oil; 1 tsp (4 g) Toasted sesame oil; 2 tsp (10 g) Tamari; A small piece, grated Fresh ginger

Cold rice fried hard with two eggs, peas, spring onion and ginger, seasoned with tamari and sesame oil. 23 g of protein for 533 kcal, no gluten or dairy.

Calories: 533kcal
Protein: 23g
Fat: 21g
Carbs: 60g

Per serving, makes 1. 10 minutes of work. Published 8 September 2026.

Allergens

Eggs
Soya
Sesame

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Egg Fried Rice with Peas, plated and ready to serve. — The finished recipe. Egg Fried Rice with Peas

Ingredients 1 to 6 for egg fried rice with peas arranged separately on a dark worktop. — Ingredients 1 to 6. 180 g Cooked white rice (Cold from the fridge, ideally last night's. Fresh rice steams instead of frying. Cooked weight. About 50 g of dry rice becomes 130 g cooked.). 2 large, about 110 g Egg. 60 g Frozen peas. 30 g Spring onion. 1 tsp (5 g) Rapeseed oil. 1 tsp (4 g) Toasted sesame oil

Ingredients 7 to 8 for egg fried rice with peas arranged separately on a dark worktop. — Ingredients 7 to 8. 2 tsp (10 g) Tamari. A small piece, grated Fresh ginger

Egg Fried Rice with Peas, preparation step 1: Heat the rapeseed oil in a wok or large frying pan until it smokes. Add the beaten eggs and scramble them hard for thirty seconds until just set, then push to the side. — Step 1. Heat the rapeseed oil in a wok or large frying pan until it smokes. Add the beaten eggs and scramble them hard for thirty seconds until just set, then push to the side.

Egg Fried Rice with Peas, preparation step 2: Add the rice and ginger, spreading it across the pan, and leave for a minute before tossing so it catches. Fry for three minutes, breaking up any clumps. — Step 2. Add the rice and ginger, spreading it across the pan, and leave for a minute before tossing so it catches. Fry for three minutes, breaking up any clumps.

The finished egg fried rice with peas. — Step 3. Add the peas and most of the spring onion for two minutes, then the tamari and sesame oil, toss through and serve with the rest of the spring onion on top.

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Ingredients

Cooked white rice180 g
Cold from the fridge, ideally last night's. Fresh rice steams instead of frying. Cooked weight. About 50 g of dry rice becomes 130 g cooked.
Egg2 large, about 110 g
Frozen peas60 g
Spring onion30 g
Rapeseed oil1 tsp (5 g)
Toasted sesame oil1 tsp (4 g)
Tamari2 tsp (10 g)
Fresh gingerA small piece, grated

Method

Heat the rapeseed oil in a wok or large frying pan until it smokes. Add the beaten eggs and scramble them hard for thirty seconds until just set, then push to the side.
Add the rice and ginger, spreading it across the pan, and leave for a minute before tossing so it catches. Fry for three minutes, breaking up any clumps.
Add the peas and most of the spring onion for two minutes, then the tamari and sesame oil, toss through and serve with the rest of the spring onion on top.

Worth knowing

Fried rice for breakfast is normal across most of Asia and a good use of last night's rice. The eggs and peas give it 23 g of protein.
Rice at 180 g is 234 kcal, roughly half the plate. There is no other place the number moves much; the oils together are 80.

Other breakfast recipes that share ingredients with this one, or every breakfast between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.