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Mary Berry Fried Rice Recipe

Mary Berry Fried Rice
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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

  • Cooked Basmati or Long-Grain Rice (about 300g / 2 cups, cold)

  • Eggs (2, beaten)

  • Frozen Peas (100g / ¾ cup)

  • Carrot (1 medium, finely diced)

  • Spring Onions (3, thinly sliced)

  • Garlic (1 clove, minced)

  • Soy Sauce (2 tbsp, light)

  • Sesame Oil (1 tsp, optional)

  • Vegetable Oil (2 tbsp, for frying)

  • Salt and Pepper (to taste)

Optional Add-ins:

  • Cooked chicken pieces

  • Prawns or shrimp

  • Sweetcorn

  • Red bell pepper (finely diced)

Instructions

Step 1: Prepare your ingredients

Ensure the rice is cold—this prevents it from becoming sticky. Chop all vegetables finely so they cook quickly and evenly.

Step 2: Cook the eggs

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.

Step 3: Stir-fry the vegetables

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.

Step 4: Add the rice

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.

Step 5: Season and combine

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.

Step 6: Serve

 

Scatter the remaining spring onions over the top. Serve immediately as a side dish or a light main.

Find it online: https://britishbakingrecipes.co.uk/mary-berry-fried-rice-recipe/