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Fried Rice with Eggs

Fried Rice with Eggs

Fried rice with boiled egg web


8 eggs, medium hard boiled

2 tablespoons canola oil

115g punnet baby corn, halved lengthways

100g snow peas, trimmed and halved

1 clove garlic, crushed

2 teaspoons finely grated ginger

2 cups shredded chinese cabbage

4 cups cooked long grain rice

1/3 cup soy sauce *

4 green onions, sliced

½ cup bean sprouts, trimmed


  1. Heat the oil in a wok or large deep frying pan over medium heat.
  2. Cook the baby corn for 1-2 minutes then add the snow peas, garlic and ginger. Cook for another 1-2 minutes until tender.
  3. Toss the cabbage in the wok, cook for a minute until starting to wilt then stir in the rice and cook for 4-5 until heated through.
  4. Stir the soy through the rice, and cook for another 2-3 minutes, moving the rice around the wok to mix in with the soy evenly.
  5. To serve, cut the egg into thick slices. Divide the rice between serving bowls and top with egg, a scatter of green onions and bean sprouts.  

* Eggs may be quartered instead of sliced if preferred

Nutritional Information

  • Serving size 417g
  • Energy 2290kJ 547kcal
  • Protein 22g
  • Total fat 18.4g
  • Saturated fat 3.1g
  • Carbs (total) 70g
  • Carbs (sugar) 3.2g
  • Sodium 1690mg
  • Fibre 4.2g

All nutrition values are per serve.

Want to see what an egg farm looks like? Take this interactive 360 degree tour to see how eggs are produced in Australia.

Free range farm with two people