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Pea & Egg Fried Rice

  • Author: Michelle Minnaar
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings, 3 prawns each 1x


Pea and egg fried rice is a time old Asian classic side dish. You only need a handful of ingredients which are inexpensive, making this a great weekly meal. Add some sesame and groundnut oils for more Asian flavours in the egg fried rice and garnish with spring onions.



  • 2 eggs, lightly beaten
  • 10ml (2 tsp) sesame oil [4 syns]
  • 5ml (1 tsp) salt
  • 320g (2 cups) of cold cooked white rice
  • 125ml (½ cup) frozen peas, thawed
  • 2 spring onions, chopped


  1. Put the eggs, sesame oil and half the salt in a small jug or bowl, mix a fork and set aside.
  2. Heat a large frying pan over a high heat and spray with low calorie cooking spray. 
  3. Add the rice, remaining salt and peas and stir-fry for 3 minutes, or until it is heated through.
  4. Next drizzle in the egg and oil mixture and continue to stir-fry for 2-3 minutes or until the eggs have set and the mixture is dry.
  5. Toss in the spring onions and stir-fry for another 1 minute then serve at once.


  • If you’re on the Slimming World programme, one portion equals 1 syn.
  • If you’re not gluten intolerant, you can use 30ml (2 tbsp) soy sauce instead. Otherwise, stick to salt as the recipe suggests.
  • Category: Side DIsh
  • Method: Stir Fry
  • Cuisine: Chinese

Keywords: slimming world egg fried rice, egg fried rice recipe, egg fried rice with peas, Chinese side dish recipe, Chinese rice recipe