Total Time
25mins
Prep 10 mins
Cook 15 mins

This knocks spots off the local take-away stuff. Only a few minutes to make and is miles cheaper. Very tasty, too.

Ingredients Nutrition

Directions

  1. Heat a little of the oil in a wok or large skillet.
  2. Tip in the beaten egg and stir with a chopstick until set.
  3. Remove from pan and set aside.
  4. Heat the remaining oil in the pan and stir-fry the chicken, garlic, ginger and pepper over a high heat for 5 minutes.
  5. Stir in the pepperoni, peas, onions, rice and eggs and continue to cook, stirring, for a further 3-4 minutes until piping hot, Season with the soy sauce and serve.
Most Helpful

Very good recipe! One of the tricks that they use in chinese restaurants is to cook the rice a day ahead and refrigerate. This helps the rice to come out separate and not clumped together. This would be a great recipe for just leftover rice since it doesnt call for much rice anyway!

LeslieBham January 31, 2011

Great recipe Nelly! The thing I liked about it was that it had lots of flavour but wasn't drenched in soy sauce, like some other fried rice recipes I've had. I actually did all the different bits ahead of time (cooked the rice, fried up the egg, meat and veggies) and then when it came time for supper it only took me about five minutes (if that) to finish the job. The one thing I would say is that this is good for two people, if you're having lots of other dishes with it. But since it was one of only two dishes for our supper, I doubled the recipe.

Sackville July 29, 2003