Classic Egg Fried Rice
Estimated $1.77 recipe · $0.89 per serving (US / USD)
Golden egg fried rice with spring onions, peas, and a soy-sesame glaze.
The recipe
Classic Egg Fried Rice
Golden egg fried rice with spring onions, peas, and a soy-sesame glaze.
Ingredients
- 250g day-old cooked rice
- 3 eggs
- 80g frozen peas
- 3 spring onions
- 2 garlic cloves
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp vegetable oil
Estimated recipe cost
$1.77 for 2 servings · $0.89 per serving
US grocery planning estimate in USD. Includes the amounts used from the listed ingredients, including pantry items. Prices and portion weights vary.
Ingredient-by-ingredient breakdown
| Ingredient & price basis | Cost used |
|---|---|
| 250g day-old cooked riceRetail benchmark · $1.77 / 907 g · Retail reference · Cooked rice estimated at 3× dry weight | $0.16 |
| 3 eggsRetail benchmark · $1.67 / 12 each · Retail reference · Count stated in recipe | $0.42 |
| 80g frozen peasPlanning assumption · $1.50 / 340 g · Uses 80g | $0.35 |
| 3 spring onionsPlanning assumption · $0.90 / 100 g · Assumes 15 g per item | $0.41 |
| 2 garlic clovesRetail benchmark · $0.72 / 30 g · Retail reference · Assumes 3 g per item/portion | $0.14 |
| 2 tbsp soy sauceRetail benchmark · $1.68 / 444 ml · Retail reference · 1 tbsp ≈ 15ml | $0.11 |
| 1 tsp sesame oilPlanning assumption · $4.00 / 148 ml · 1 tsp ≈ 5ml | $0.14 |
| 1 tbsp vegetable oilPlanning assumption · $3.76 / 1420 ml · 1 tbsp ≈ 15ml | $0.04 |
| Estimated total | $1.77 |
Retail references are representative products, not quotes for every variety. Other prices are editorial planning assumptions. Checked 9 October 2026; these are not live prices.
Price bases and quantity assumptions refer to the original recipe. Unspecified quantities use the assumptions shown above. Listed optional ingredients are included. Unlisted sides, extra seasoning, tax, energy and delivery are excluded. Buying full packages will cost more.
Instructions
- Make sure the rice is cold — ideally left in the fridge overnight. Break up any clumps with your hands before cooking.
- Beat the eggs with a pinch of salt. Slice the spring onions and mince the garlic.
- Heat a wok over very high heat until smoking. Add the vegetable oil, then pour in the eggs. Scramble rapidly for 30–40 seconds into large fluffy pieces. Remove and set aside.
- Add a little more oil to the wok. Add the garlic and stir-fry 15 seconds. Add the cold rice, pressing it into the wok. Let it fry undisturbed for 1–2 min to develop a little char.
- Add the frozen peas — toss everything together for 1–2 min until the peas are heated through.
- Pour over the soy sauce and sesame oil. Toss rapidly over high heat for 1 more min.
- Return the egg, breaking it into smaller pieces. Scatter with spring onions and serve immediately.
Recipe notes
This is the perfect use for leftover rice — it's actually one of the easiest and most satisfying meals to cook.
Estimated nutrition per serving
440 kcal · 18g protein. Values are estimates and vary with brands, substitutions and portions.
Recipe images may be AI-generated illustrations. Nutrition figures are estimates.