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Vegetable Egg Fried Rice

10 Portions

Easy Cook Rice 500g

Onion- Sliced 200g

Peppers – Sliced 200g

Carrot – Diced 200g

Soy Sauce To taste

Peas 50g

Sweetcorn 50g

Olive oil For frying

Eggs 1

Spring onion Sliced


50 Portions

Easy Cook Rice 2.5 kg

Onion- Sliced 1 kg

Peppers – Sliced 1 kg

Carrot – Diced 1 kg

Soy Sauce To taste

Peas 250g

Sweetcorn 250g

Olive oil For frying

Eggs 6

Spring onion Sliced


100 Portions

Easy Cook Rice 5 kg

Onion- Sliced 2 kg

Peppers – Sliced 2 kg

Carrot – Diced 2 kg

Soy Sauce To taste

Peas 500g

Sweetcorn 500g

Olive oil For frying

Eggs 12

Spring onion Sliced


  1. Fill a large pan 2/3 with water and bring it to the boil
  2. Add the rice and cook for 15 minutes or until just cooked
  3. In a very hot wok, add a little oil for frying
  4. Lightly beat the eggs in a mixing bowl and add to the hot wok, cook until scrambled and take out of the wok
  5. Return the work to the heat and add a little more oil
  6. Working in batches, adding some vegetables, rice, soy sauce and egg stir-fry everything
  7. Add the spring onions last minute and mix well
Key Points

Wheat, Eggs, Soya