Fergal’s Egg & Pea Fried Rice

egg & pea fried rice

Fergal’s Egg & Pea Fried Rice

Like a lot of toddlers, Fergal has a healthy distrust of anything green. Fortunately he’s a fan of peas so I’ve been keeping a stash in the freezer.

I also keep some cooked rice so I can whip up this dish when I need a quick dinner for him. I should mention it’s one of my Irishman’s faves as well so a good one for keeping the whole family happy!

Enough for: 2-3
Takes: 15 minutes

3 eggs
3 cups (360g / 12oz) cooked rice
2 handfuls frozen peas
1-2 tablespoons soy sauce
2 green onions (scallions), chopped (optional)

1. Heat a large frying pan on a medium high heat. Whisk eggs in a bowl.

2. Add a splash of oil to the pan and then the eggs. Cook for about 30 seconds and then stir. Cook for another 30 seconds and stir again. Keep cooking and stirring until the eggs are almost set. Put egg on a clean plate.

3. Return the pan to the heat and add more oil. Stir fry the rice and peas until everything is hot and the rice is just starting to brown a little.

4. Remove from the heat and add the soy sauce. Taste and add more soy if needed.

5. Stir in the egg and green onion (if using) and serve hot.


to cook the rice – bring a large pot of water to the boil. Add rice and simmer for 10 minutes. Drain well then cool. Doesn’t work as well with freshly cooked rice. Refrigerate or freeze until you’re ready to use.

hot – add some chopped red or green chilli with the peas or serve with chilli oil or your favourite hot sauce at the table.

more veg – feel free to add chopped red peppers (capsicum), snow peas, sugar snap peas, carrots, corn kernels, green beans, grated cauli or asparagus. Anything that works in a stir fry is good.

vegan – replace egg with a few generous handful of roasted peanuts or cooked lentils or beans.

carnivore – brown some chopped bacon before adding the peas and rice. Or toss in a few handfuls of cooked chicken.

paleo / low carb – replace rice with grated raw cauliflower (about 1/2 cauli). You could also replace rice with 3 extra eggs and serve scrambled eggs with peas and a green salad. A handful of cashews is good for making it more substantial.

herby – serve with coriander (cilantro), mint or basil leaves on top.

carb lovers / more substantial – double the rice.

low GI – use doongara rice (if you’re in Australia) basmati rice or cooked quinoa or see the paleo option.

Waste Avoidance Strategy

eggs – will keep in the fridge for weeks or use for another meal.

rice – uncooked rice can be kept in the pantry. Once cooked will keep in the fridge but can also be frozen.

peas – keep them in the freezer.

soy sauce – keep it in the pantry.

green onions (scallions)
– skip them or keep in the fridge in a plastic bag for weeks.

Prepare Ahead

You can but it’s better when freshly made. Leftovers will keep in the fridge for 2 weeks or can be frozen. To serve, warm in a pan or wok with a little oil.

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  • Making this tonight. Don’t have scallions but will sautee some shallots before throwing in the rice and peas. May also throw in some carrots – mostly for color 🙂

    • Fergal had this last night with broccolini instead of the peas and grated cheese instead of egg. Was quite different but still lovely.
      Hope you enjoyed it Ellie!
      Carrots would be a lovely addition.

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