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Fried Green Rice

Fried Green Rice

Brought to you by: Lisa Faulkner
    4 serving
5.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

Fast and fresh, Fried Green Rice can be on the table in half an hour, making it a fantastic midweek meal for busy families. Created by MasterChef winner and OcadoLife regular Lisa Faulkner, the recipe works with any leftover veg you have to hand – throw it in, and have fun with the toppings too. We love a fried egg on top, or try adding crispy onions, chopped fresh chilli or chilli jam.
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  • 250g basmati or long-grain rice
  • 150g frozen spinach, defrosted
  • 1 tbsp toasted sesame oil
  • 2 tbsp vegetable oil
  • 100g frozen peas
  • 100g frozen edamame beans
  • 1 garlic clove, crushed or grated, plus 8 garlic cloves, thinly sliced, to top
  • 150g sugar snap peas
  • 150g broccoli, cut into florets
  • 2 red chillies, diced
  • 3 salad onions, thinly sliced
  • 2 tbsp soy sauce (or tamari if required for gluten free)
  • 100g beansprouts
  • 1 bunch of coriander
  • 1 small bunch of basil
  • 4 fried eggs, to serve (optional)


Step 1

Cook the rice as per the pack instructions. While it cooks, drain and roughly chop the spinach. Combine with the sesame oil and set aside.

Step 2

Heat a wok or large frying pan over a high heat, add 1 tbsp vegetable oil, the peas, edamame, crushed garlic and a good grind of black pepper; cook for 1 min.

Step 3

Add the cooked rice, then drop in the sugar snaps and broccoli and mix it all together. Cook for 1 min, then add the chillies and salad onions. Cook for 5 mins, stirring occasionally.

Step 4

Meanwhile, fry the garlic slices in a small pan over a medium heat with the remaining oil; remove when lightly golden and crisp, and drain them on kitchen towel.

Step 5

Add the spinach and sesame oil mix to the wok, followed by the soy sauce; cook for 2 mins. Add the beansprouts and stir well; cook for 1 min or so, until everything is hot. Remove from the heat, add the herbs and serve in bowls topped with the crispy garlic slices and a fried egg, if you like.

Tips or serving suggestions

410cals, 2 veg portions, 13g fat (2g saturated), 14g protein, 55g carbs, 6g sugars, 7g fibre, 1.4g salt

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