Description
Mary Berry’s fried rice is a simple and wholesome dish combining cooked rice, fresh vegetables, scrambled eggs, and a splash of soy sauce. Unlike heavier takeaway versions, this fried rice is lighter and less greasy, staying true to Mary Berry’s emphasis on fresh, balanced flavors.
Ingredients
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Cooked Basmati or Long-Grain Rice (about 300g / 2 cups, cold)
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Eggs (2, beaten)
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Frozen Peas (100g / ¾ cup)
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Carrot (1 medium, finely diced)
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Spring Onions (3, thinly sliced)
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Garlic (1 clove, minced)
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Soy Sauce (2 tbsp, light)
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Sesame Oil (1 tsp, optional)
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Vegetable Oil (2 tbsp, for frying)
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Salt and Pepper (to taste)
Optional Add-ins:
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Cooked chicken pieces
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Prawns or shrimp
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Sweetcorn
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Red bell pepper (finely diced)
Instructions
Ensure the rice is cold—this prevents it from becoming sticky. Chop all vegetables finely so they cook quickly and evenly.
Heat a little vegetable oil in a large frying pan or wok over medium heat. Add the beaten eggs and gently scramble until just set. Remove and set aside.
Add the remaining oil to the pan. Stir-fry the carrot, peas, garlic, and half the spring onions for about 2–3 minutes, until slightly softened but still vibrant.
Add the cold cooked rice to the pan. Break up any clumps and stir well to combine with the vegetables. Cook for 3–4 minutes, stirring occasionally.
Return the scrambled eggs to the pan. Add the soy sauce, a drizzle of sesame oil if using, and season with salt and pepper. Stir everything together for another minute to heat through.
Scatter the remaining spring onions over the top. Serve immediately as a side dish or a light main.