Mary Berry Egg Fried Rice Recipe – Fast, Flavour-Packed, and Foolproof (Once You Know This Trick)

The first time I tried Mary Berry’s egg fried rice, I rushed it. I used freshly cooked rice, skipped the prep, and ended up with a steamy, gluey lump that could have doubled as wallpaper paste.

But the second time? I slowed down, let the rice chill overnight, cranked up the heat, and suddenly it all made sense — fluffy grains, smoky edges, pops of veg, and just enough seasoning to make you want to eat it straight from the pan.

This is one of those recipes that looks simple (and it is), but a couple of tiny changes can take it from “yeah, fine” to “I’m making this every week.” Let me show you the tweaks that made mine go from soggy to spot-on.

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THE SECRET BEHIND THIS BAKE (WELL… FRY)

Most people think egg fried rice is all about what you throw in. Honestly, the magic is in what you don’t do:

• Don’t start with hot rice — you’ll never get that golden, slightly crisp texture.
• Don’t cook everything at once — eggs need their own moment.
• And for heaven’s sake, don’t be shy with the heat — a timid pan will give you sad, steamed rice instead of stir-fried magic.

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INGREDIENTS + WHY THEY MATTER

• Cold, day-old rice – The make-or-break ingredient. Warm rice clumps; cold rice fries.
• Eggs – Give richness and protein. Cooking them first keeps them fluffy instead of rubbery.
• Mixed vegetables – Carrot, peas, bell pepper — all add colour and bite.
• Spring onions – Fresh lift and a bit of sharpness.
• Garlic & ginger – The aromatic base; skip them and you’ll notice.
• Soy sauce – Depth and salt in one hit.
• Sesame oil – For that nutty finishing aroma.
• Optional chicken or shrimp – Turns it into a main meal.
• Fresh herbs or chili – Wakes the whole dish up at the end.

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MAKING IT YOURS (WITHOUT RUINING IT)

• Vegan – Swap the eggs for scrambled tofu and check your soy sauce is plant-based.
• Spicy – Stir in fresh chili, sriracha, or chili oil at the end.
• Thai-ish – A splash of fish sauce, squeeze of lime, and a pinch of sugar.
• Low-carb – Use cauliflower rice (but cook it fast to avoid sogginess).

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MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Rice went mushy	Used freshly cooked rice	Use rice that’s been chilled at least 4 hrs
Eggs disappeared	Added them with the veg and rice	Cook separately, then stir back in at the end
Bland flavour	Under-seasoned at the end	Taste just before serving and adjust

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HOW TO MAKE MARY BERRY’S EGG FRIED RICE

1. Get organised – Chop veg, slice spring onions, beat the eggs. Once you start, it moves quickly.
2. Eggs first – Heat a splash of oil in a wok, scramble the eggs until just set, then tip onto a plate.
3. Build the base – In the same pan, add a touch more oil, then fry garlic and ginger until fragrant (about 30 seconds).
4. Veg time – Toss in your vegetables and stir-fry until just tender but still bright.
5. Rice in – Add cold rice, breaking up clumps. Fry hard and fast — you want to hear it sizzle.
6. Season – Drizzle over soy sauce, stir to coat, then return the eggs to the pan.
7. Finish – Taste, adjust seasoning, and scatter with fresh herbs or chili before serving.

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TIPS FROM MY KITCHEN

• I keep a bag of cooked rice in the freezer for “egg fried rice emergencies.”
• A wok isn’t essential, but high heat is.
• Don’t stir constantly — give the rice a moment to catch and crisp before flipping.

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STORAGE + SERVING

• Fridge – Cool quickly, store airtight for up to 3 days.
• Freeze – Portion into freezer bags, up to 3 months.
• Reheat – Best in a hot pan with a splash of water; microwave works if covered with a damp paper towel.
• Serve with – Cucumber salad, grilled chicken, spring rolls, or just a fried egg on top.

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FAQs – Storage, Freezing & Vegan Variations for Mary Berry Egg Fried Rice Recipe

Q: How do you store Fried Rice so it stays fresh?
Cool the fried rice quickly (within 1 hour of cooking) and transfer it to an airtight container. Store it in the fridge for up to 2–3 days. Keep garnishes like fresh herbs or lime separate until serving so they stay vibrant. Always reheat thoroughly before eating.

Q: Can you freeze fried rice without ruining the texture?
Yes, fried rice freezes well, though the vegetables may soften slightly once thawed. Portion it into freezer-safe bags or containers and freeze for up to 3 months. For best results, thaw overnight in the fridge, then reheat in a hot pan with a splash of water or oil to restore moisture and fluffiness.

Q: Can I make a vegetarian or vegan version of Fried Rice?
Absolutely. For vegetarian fried rice, just skip the meat or use tofu or tempeh. For vegan fried rice, replace eggs with scrambled tofu or omit them entirely. Use soy sauce or tamari (for gluten-free) as your seasoning base and boost flavour with extra aromatics like garlic, ginger, or chili oil.

Q: How do you stop fried rice from going soggy?
Use cold, day-old rice—it’s drier and fries better. Stir-fry over high heat, avoid overcrowding the pan, and don’t add too much sauce at once. These steps help keep the grains separate and lightly crisp.

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SIMILAR RECIPES YOU MAY LIKE:

• Mary Berry Spinach, Cabbage and Mushroom Stir-fry
• Mary Berry Smoked Salmon And Haddock Kedgeree
• Mary Berry Malay Fried Rice

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