Classic Cantonese Fried Rice

Classic Cantonese Fried Rice

One of the best-travelled Chinese dishes of all, egg fried rice is a Cantonese invention, deriving from the pragmatic need to recycle leftovers! Simple to make and satifying to eat.

  • Serves4
  • Preparation Time5 mins
  • Cooking Time10 mins

Nutrition per serving

  • Energy455 Kcals
  • Fat14g
  • Saturated Fat3g


  • 800g cold, cooked rice
  • 2 tbsp oil
  • 2 spring onions, sliced
  • 3 eggs
  • 150g roast pork or cooked ham, diced into ½ inch cubes
  • 100g raw, peeled shrimps
  • 2 tbsp frozen green peas
  • 2 tbsp Kikkoman Soy Sauce
  • 1 tsp black pepper
  • 1 chicken stock cube


Heat oil and fry spring onions for 1 minute. Push aside and crack eggs in to cook until set.

Cut up roughly and add rice, pork or ham and shrimps. Stir vigorously for 3 minutes and add peas, soy sauce, black pepper and crumble in the stock cube.

Stir for 3 minutes more and serve garnished with more chopped spring onions.