Fried rice with omelette

Colourful and delicious fried rice topped with thinly sliced omelette.

  • 45 mins cooking
  • Serves 8
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Fried rice with omelette
  • 1 1/3 cup (265g) white long-grain rice
  • 1 1/2 cup (375ml) water
  • 1 tablespoon peanut oil
  • 3 eggs, beaten lightly
  • 2 clove garlic, crushed
  • 3 centimetre piece fresh ginger (15g), grated
  • 1 fresh long red chilli, sliced thinly
  • 1 red capsicum (150g), cut into 1cm pieces
  • 115 gram baby corn, cut into 1cm pieces
  • 100 gram green beans, trimmed, cut into 1cm pieces
  • 100 gram fresh shiitake mushrooms, sliced thinly
  • 1/4 cup (60ml) light soy sauce
  • 2 tablespoon rice vinegar
  • 1/2 cup (40g) bean sprouts, trimmed
  • 4 green onions, sliced thinly


Fried rice with omelette
  • 1
    Place rice into medium saucepan; cover with the water, bring to the boil. Reduce heat; simmer, covered, about 15 minutes or until water is absorbed and rice is tender. Cool.
  • 2
    Heat half the oil in wok; pour in half the egg, tilt wok to coat with egg. Cook until omelette is set. Remove omelette; roll tightly. Repeat with remaining egg. Slice omelettes thinly.
  • 3
    Heat remaining oil in wok; stir-fry garlic, ginger and chilli until fragrant. Add vegetables; stir-fry until tender.
  • 4
    Add rice, sauce, vinegar and sprouts; stir-fry until hot. Season to taste. Stir in half the onions.
  • 5
    Serve rice topped with remaining onion and omelette strips.


Rice can be cooked the day before; store, covered, in the fridge.

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