Jamie Oliver Vegetarian Wellington

Here’s the thing. I wasn’t expecting much. I mean, egg fried rice? We’ve all made some version of it. But this? This Jamie Oliver Egg Fried Rice Recipe hit different. The way the tikka paste latches onto the sausage and prawns… spicy, smoky, weirdly comforting. There’s a moment, right when the rice starts to sizzle in the pan, when everything smells just right — and suddenly you’re starving. Anyway, I threw this together on a random Tuesday. Hungry, tired, too many veggies wilting in the crisper. And it worked. It really worked. (inspired by Jamie Oliver)

Ingredients Needed

For the rice:

• 1 cup (150 g) brown or basmati — both bring something to the table

For the crunch:

• 11 oz (320 g) whatever crisp veg you’ve got — asparagus, baby corn, leek, a fistful of shredded cabbage, even a lone carrot

For the oomph:

• 1 clove garlic, thinly sliced until almost see-through
• 2 cm ginger, peeled, sharp as ever

Protein bits:

• 1 egg, large, free-range, golden yolk like a sunrise
• 1 chipolata sausage — yes, really 1 rasher of smoked streaky bacon, cut into slivers
• 4 prawns, raw, fresh or frozen (they curl up like commas when they’re done)

All the extras:

• Olive oil 1 teaspoon tikka paste (it clings, stains, sings)
• 1 tablespoon soy sauce, low-salt if you’re watching that
• 1 teaspoon of mixed seeds (I used sesame, flax, pumpkin — a little chaos never hurt)
• 1 teaspoon chilli jam (sweet burn, irresistible)

How To Make Jamie Oliver Egg Fried Rice

1. First, the rice. Cook it. Doesn’t matter if you’re team basmati or brown — just get it fluffy and then cool it fast. Spread it on a plate, wave your hands at it. Whatever. Cold rice fries better, always.
2. Now the veg. Slice everything down to bite-size or thinner. You want it to fry fast and still crunch a little. Garlic and ginger? Slice them up so fine they almost vanish.
3. Egg time. Beat it, heat a slick of oil in your pan, then pour and swirl like you mean it. Cook it till set, then roll it up and slice into ribbons. Like little yellow scarves.
4. Back in the pan, another glug of oil. In go the sausage and bacon — sliced thin, browned till they’re almost too crisp. Then prawns, garlic, ginger. A wild little party. Stir in the tikka paste till everything’s coated in heat.
5. Toss in the veggies, toughest ones first. Carrots, leeks. Then the leafy, fragile ones. Keep stirring. Keep it moving. You’ll know it’s time when the colours go vivid and everything smells outrageous.
6. Add the rice. Break it up as you go, stir-fry until it’s piping hot. Splash in soy sauce, stir again, and gently fold in those egg ribbons. Last touches: seeds scattered like confetti, chilli jam drizzled on top. Serve now. Don’t wait.

Why I Love This Recipe

Because it surprised me. I expected decent. Got addictive. Made it while distracted, music on, kids yelling — and it still turned out. Something about that tikka paste sticking to the sausage, and the prawns curling up just right. Felt like a happy accident. One I’ll definitely repeat.

Recipe Tips

• No chilli jam, No problem. Mix chopped fresh chillies with sugar and a splash of vinegar. Simmer till sticky. Forgot to cook rice earlier, Use those microwave packs. No shame. Works.
• No sausage or bacon, Use that chunk of ham. Or tofu, crisped up.
• Try different curry pastes. Thai green. Massaman. Even miso. Go wild.
• Top it with whatever crunch you like. Crushed peanuts. Roasted seeds. Or those spicy wasabi peas.

How To Store This Jamie Oliver Egg Fried Rice Recipe

• At Room Temp: It’ll sit fine for a couple hours. After that, nope. Fridge it.
• In the Fridge: Airtight container. Up to three days. Reheat it properly.
• In the Freezer: Freeze it flat if you can — it thaws faster. Keeps about three months.
• Reheating: Oven, 350°F, foil on, 15-20 minutes. Microwave, Two minutes, stir, another minute. Stovetop, Little oil, medium heat, keep stirring till it’s hot through.

Let’s Answer a Few Questions!

Can I use other rice?
Absolutely. Jasmine, brown, even last night’s takeaway rice. Just make sure it’s cold.

Vegetarian option?
Skip the meat and prawns. Add tofu, maybe more veggies. Easy.

When are the prawns done?
They curl, go pink, and stop being see-through. You’ll know.

No tikka paste. What now?
Any curry paste will work. Or try a little garam masala mixed with oil. Play around.

Nutrition Facts (per serving)

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

Try More Recipe:

• Jamie Oliver Mulled Wine Ham
• Jamie Oliver Prawn And Chorizo Orzo
• Jamie Oliver Venison Stew