Jamie Oliver Egg Fried Rice Recipe

Jamie Oliver Egg Fried Rice Recipe is one of those dishes that sneaks up on you. You think, “Sure, fried rice, sounds nice,” but then you’re at the stove, tossing prawns and sizzling garlic and—suddenly—it hits you: this is proper cooking. The kind that wakes up your nose, steams your glasses, and makes your whole kitchen smell like something out of a good memory. I made it on a rainy Tuesday. Didn’t plan to. But sometimes you just need heat and crunch and a little bit of jam. (inspired by Jamie Oliver)

Ingredients Needed

• 1 cup (150 g) brown or basmati rice
• 11 oz (320 g) mixed vegetables (asparagus, baby corn, broccoli, leeks, cabbage, pak choi, carrots)
• 1 clove garlic
• 2 cm piece of ginger
• 1 teaspoon tikka paste
• 1 tablespoon low-salt soy sauce
• 1 teaspoon chilli jam
• 1 large free-range egg
• Olive oil (just a little)
• 1 chipolata sausage
• 1 rasher streaky bacon
• 4 peeled prawns (fresh or frozen)
• 1 teaspoon mixed seeds (sesame, pumpkin, flax, etc.)

How To Make Jamie Oliver Egg Fried Rice

1. Start with the rice. Cook it, then spread it out on a plate like you’re laying it down for a nap. Let it cool off. Nobody wants sticky, gloopy rice in their stir-fry.
2. Chop everything. All the veg. All the bits. Asparagus into snappy little logs, carrots into jittery matchsticks, cabbage into floaty ribbons. Get the garlic and ginger sliced so thin you can see light through them.
3. Now for the egg—get your pan hot, bit of oil, pour in the egg. Swirl it like you’re painting. Let it set, roll it up, slice into ribbons. Set aside. You’ll need it later to bring it all together.
4. Okay, meat time. More oil. In goes the sliced sausage and bacon. Let them go a bit feral, get crispy. Then in go the prawns, garlic, and ginger. Stir it like you mean it. Add the tikka paste. Let it coat everything in that deep, ruddy heat.
5. Throw in your veg, starting with the tougher stuff. Leek, carrot, the kind that likes a bit more time in the heat. Then the leafy bits. Stir-fry like your dinner depends on it. When everything’s glossy and your pan smells like a street food stall, add the rice.
6. Mix. Toss. Don’t stop moving it. Add soy sauce. Add your egg ribbons. Everything comes together here—hot, fragrant, a little messy. Finish with a toss of seeds. Spoon it onto plates. Drizzle with chilli jam. No garnish needed. Eat it hot.

Why I Love This Recipe

I didn’t expect it to be this good. Honest. I made it with leftovers, thinking, “Let’s use that bacon before it turns.” But then it became something else. My partner looked at me like I’d summoned takeout. It’s one of those you-can’t-mess-it-up dishes. The kind you could make after a long day when your brain’s not firing but your stomach’s yelling.

Recipe Tips

• Out of tikka paste, Use any curry paste or even a spoon of curry powder and some oil. It’s all good.
• No bacon, No worries. Leftover chicken, tofu, or even roasted veg work.
• Want that perfect fried rice texture? Always let your rice cool first. Better yet—use yesterday’s.
• Toss in a splash of sesame oil right at the end for a nutty kick.
• Crunch addicts: top it with crushed peanuts, wasabi peas, or even crispy onions.

How To Store This Jamie Oliver Egg Fried Rice Recipe

• At Room Temperature: Don’t. It’s got egg, prawns, and bacon—leave it out too long and things get dicey fast.
• In the Fridge: Pop it in a sealed container. Three days, max. The flavour actually gets deeper the next day, so it’s a win.
• In the Freezer: Yep, freezes fine. Just flatten it out in a bag or box, label it, and you’re good for three months. Let it thaw in the fridge overnight.
• Reheating: Microwave works—just stir halfway through. Oven’s good too if you cover it. But stovetop, That’s the move. Bit of oil, high heat, fry it back to life.

Let’s Answer a Few Questions! (FAQs)

Can I use different rice?
Absolutely. Jasmine’s lovely. Even those vacuum-packed microwave ones if you’re in a rush.

Can I skip the meat?
Sure thing. Tofu works. More veggies too. It’s your kitchen.

How do I know the prawns are done?
They curl up and go pink. Opaque. Kinda firm. If you’re unsure, just taste one.

No tikka paste—what else can I use?
Curry powder, harissa, sambal, even a spoon of ketchup with chilli flakes. Improvise.

Nutrition Facts (per serving)

• Calories: 145
• Carbs: 25g
• Protein: 5g
• Fat: 3g
• Sugar: 2g
• Fibre: 2g
• Sodium: 848mg

Try More Recipe:

• Jamie Oliver Stuffed Vegetables
• Jamie Oliver Seafood Risotto
• Jamie Oliver Cajun Chicken Tray Bake