Egg, pea and ginger fried rice from To Asia, With Love: Everyday Asian Recipes and Stories from the Heart (page 51) by Hetty Lui McKinnon

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  • EYB Comments

    Recommends refrigerating cooked brown rice overnight. Can substitute cooked rice for cooked brown rice, gluten-free soy sauce for tamari, and carrots or corn for frozen peas.

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Notes about this recipe

  • Eat Your Books

    Recommends refrigerating cooked brown rice overnight. Can substitute cooked rice for cooked brown rice, gluten-free soy sauce for tamari, and carrots or corn for frozen peas.

  • rach3190 on March 22, 2025

    As is, the recipe was too bland for us. When I reheated it the next day I added fish sauce, dark soy sauce, chili garlic paste, and we liked it a lot more. Eggs cooked up brilliantly even in the stainless steel pan, no sticking!

  • j.va on August 04, 2021

    made using corn and peas. delicious, especially with some ginger-scallion sauce to top at the end.

  • Lepa on May 11, 2021

    I took some liberties with this recipe and used it more like a blue print. I sauteed the ginger and scallion first, added rice and when everything was warm made a well for the egg to cook in before mixing it into the rice. This was easier than making the egg, taking it out and then frying the rice. The resulting dish was quick and easy- perfect for a delicious and healthy lunch!

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