Vegetable fried rice with sweet chilli omelette

Vegetable fried rice with sweet chilli omelette

Dinner Like A Boss
4 people
10 mins
Cooking time
25 mins
Benito Martin

For ‘proper’ fried rice some people say you need cold, cooked rice. However, on many occasions when my kids have asked for this dish, there hasn’t been a grain of cooked rice to be found anywhere. So I just start from scratch and there have never been any complaints to management! The sweet chilli omelettes may be a bit spicy for younger kids, so leave out the sweet chilli sauce if preferred and make plain omelettes. I’ve suggested different flavourings – use as many or as few as you like.


Quantity Ingredient
300g jasmine rice
or 700g cold cooked rice
1 teaspoon salt
2 corn cobs, husk and silk removed
or 250g frozen corn kernels, defrosted
2 medium carrots, peeled and diced
1 tablespoon vegetable oil
2 garlic cloves, crushed or finely chopped
2 teaspoons finely grated ginger
150g snow peas, ends trimmed, thinly sliced lengthways
1 tablespoons soy sauce

Sweet chilli omelette

Quantity Ingredient
2 tablespoons vegetable oil
4 eggs
2 tablespoons sweet chilli sauce, optional

Optional flavourings

Quantity Ingredient
1 small handful coriander
1 red chilli, seeded and cut into thin strips
2 spring onions, thinly sliced
40g unsalted roasted peanuts, roughly chopped
or cashew nuts


  1. Rinse the rice well. Put it in a medium saucepan with 450 ml (15 floz/1¾ cups) of water and the salt and bring to a simmer over a medium heat. Reduce the heat to low. Cook, covered, for 12 minutes, or until tender and all the water has been absorbed. Turn off the heat and let the rice stand, covered, for at least 5 minutes. Once cooked, fork the rice through gently to separate the grains, then tip it onto a tray to cool slightly. If you have time, chill it in the refrigerator – even 10 minutes is fine.
  2. While the rice is cooking, prepare the remaining ingredients. If you are using corn cobs, cook them in a saucepan of boiling water for 3–4 minutes. Remove, leaving the water in the pan, and leave to cool for 3–4 minutes. Return the water to the boil in the saucepan and cook the carrot for 3–4 minutes, or until tender, then drain.
  3. Lie the corn cobs on a board, then slice the kernels off each side using a sharp knife.
  4. For the sweet chilli omelette, heat 2 teaspoons of the vegetable oil in a wok or large frying pan over a medium– high heat. Lightly beat together 1 egg and 1–2 teaspoons of the chilli sauce (if using). Pour the egg mixture into the hot wok, swirl to coat the base of the pan and leave to set – this should take about 1–2 minutes. Once set, carefully loosen the omelette from the pan, tip it out onto a board and roll it up. Repeat with the remaining ingredients to make four omelettes. Cut the omelettes into 1 cm slices.
  5. Heat 1 tablespoon of oil in the same pan over a medium heat, add the garlic and ginger and stir-fry for 1 minute. Add the snow peas and soy sauce and stir-fry for 1 minute. Add the rice and stir-fry for 2 minutes or, if using cold rice, stir-fry until the rice is piping hot. Stir in the carrot and corn and stir-fry for 1 minute.
  6. Remove the pan from the heat and divide the rice between bowls. Top with the sliced omelette and any of your chosen optional flavourings.


  • If you would like to add meat to this dish, add 175–350 g of shredded cooked chicken or leftover roast pork or beef at the same time as the rice, ensuring the meat is piping hot before serving.
Family food
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