This Hairy Bikers egg fried rice packs dried shrimp, prawns, five-spice belly pork, and rolled omelette strips into one wok for around 375 kcal a serving. The whole dish takes just 20 minutes if you start with cold leftover rice, which is the secret to getting each grain properly crispy.
Si and Dave wrote this for their Asian Adventure cookbook and call it “a great everyday tummy filler and the perfect way of using leftovers.” What sets their version apart is the omelette technique, because they cook a thin omelette and roll it into a cigar before slicing it into neat ribbons.
The omelette needs gentle heat and zero stirring, so the bottom sets into a thin even sheet while the top stays liquid. Once set, roll it into a cigar and slice it into 1cm strips, since those neat ribbons hold their shape far better than scrambled egg stirred through rice.
Hairy Bikers Egg Fried Rice
Course: DinnerCuisine: British, ChineseDifficulty: Easy4
servings10
minutes10
minutes375
kcal20
minutesA loaded Chinese-style fried rice with three different proteins, Sichuan peppercorns, and Chinese five-spice, finished with spring onions and a splash of soy sauce at the table. Si and Dave suggest swapping the belly pork for ham or bacon if that is easier to find.
Ingredients
- For the omelette:
2 large eggs
1 tsp sesame oil
Groundnut oil, for frying
Flaked sea salt
- For the stir-fry:
2 tbsp groundnut oil
60g small dried shrimp, soaked in hot water
100g cooked five-spice belly pork, chopped into 1cm cubes
1 garlic clove, finely chopped
¾ tsp Sichuan peppercorns
1 tsp Chinese five-spice powder
120g rice, cooked and cooled
60g cooked peeled prawns, defrosted and drained
3 spring onions, sliced at an angle (including green parts)
Freshly ground white pepper
- To serve:
Soy sauce
Directions
- Cook the rice: Cook the rice according to the packet directions and leave it to cool completely, since cold rice fries much better than warm.
- Make the omelette: Whisk the eggs with the sesame oil and a good pinch of salt, then heat a drizzle of groundnut oil in a non-stick frying pan or wok. Once the oil is fairly hot, pour in the egg mixture and let it cook gently for a minute without stirring until the bottom sets. Use a rubber spatula to push one side into the centre, then tilt the wok so the still-liquid egg flows underneath to cook.
- Roll and slice: Slide the cooked omelette on to a plate and roll it into a cigar shape, then cut it into 1cm slices. Cover with foil and set aside to keep warm while you prepare the rice.
- Stir-fry the base: Heat 2 tablespoons of groundnut oil in the pan, then drain the dried shrimp and add them with the diced belly pork and garlic. Cook for about 45 seconds, then grind the Sichuan peppercorns in a pestle and mortar and add them along with the Chinese five-spice.
- Add the rice: Tip in the cold rice and stir-fry for 4 to 5 minutes, tossing everything together frequently so all the flavours blend through every grain.
- Finish and serve: Add the peeled prawns and spring onions, then check the seasoning and add freshly ground white pepper if needed. Carefully fold in the strips of omelette, then serve straight away with soy sauce on the side.
FAQs
Why does this recipe call for cold rice?
Hot rice holds too much moisture, which makes the stir-fry soggy and steamy instead of crispy. Rice that has sat in the fridge for a few hours dries out on the surface though, so each grain fries separately and picks up the oil and spices properly. Si and Dave say in the headnote that this dish is “the perfect way of using leftovers.”
Microwave rice packets also work well because they are already cooked and slightly dried out. Just break the rice apart with your fingers before adding it to the wok, so the grains separate evenly.
Can I skip the dried shrimp?
Dried shrimp add a deep savoury saltiness you cannot get from any other ingredient, so they are well worth seeking out from an Asian supermarket. They last for months in an airtight jar, which means you only need to buy them once and can use them across many dishes. If you truly cannot find them, a tablespoon of fish sauce stirred in at the end gives some of that savoury depth, though the texture will be different.
How is this different from other Hairy Bikers fried rice recipes?
Si and Dave have three different fried rice recipes across three cookbooks, and each takes a completely different approach. Their One Pot Wonders version is a quick chicken and pea fried rice with scrambled egg stirred straight through, while the Ultimate Comfort Food “special fried rice” piles in bacon, chicken, baby corn, and a soy-vinegar sauce. This Asian Adventure version is the most traditionally Chinese of the three, which is why it uses dried shrimp, Sichuan peppercorns, and the rolled omelette technique.
What can I use instead of the belly pork?
Si and Dave suggest ham or bacon in the headnote, and both work well because they bring the same salty, savoury hit without needing a day of marinating. Thick-cut bacon diced into small cubes is the closest swap, since the fat renders out during the stir-fry and adds richness to every mouthful. You can also leave the pork out entirely, because the dried shrimp and prawns already bring plenty of protein to the bowl.
What should I serve alongside this egg fried rice?
On its own this makes a filling supper for four, but if you are building a Chinese-style spread it pairs well with a saucy main. Their Beef Sukiyaki from the same cookbook brings a sticky-sharp contrast that cuts through the richness of the rice. For a lighter option, their Piri Piri Chicken works just as well, and their Baked Fish with Chorizo Crust adds fish to the table without competing with the prawns already in the rice.
