Lazy rice

Lazy rice

Sri Lankan fried rice

Sri Lankan Flavours
Craig Wood

This dish was always a quick fix for my mother, who would use food remaining in the fridge to keep the household satisfied before the main meal arrived.

You can make it whenever you are hungry, using whatever you have in the house – a few carrots left in the kitchen, cooked meat or a can of tuna – as long as you have some left-over cooked rice.


Quantity Ingredient
1-2 eggs
1 teaspoon sesame oil, plus 1 tablespoon extra
pinch salt
pinch sugar
1 teaspoon oil
1/4 cup onion, chopped
50g bacon, thinly sliced
or 1/4 cup sausage, ham, salami, chicken, mince, canned tuna or whatever meat you have in the fridge
1 cup cooked rice
1/2 cup carrot, julienned
2 tablespoons green peas
1/4 teaspoon freshly ground black pepper
salt, to taste
1/2 cup bean shoots
shallots or spring onions, (optional)


  1. Beat the eggs – one or two, depending on how much egg you like in the dish – with a little sesame oil, a sprinkle of water and a pinch of salt and sugar.
  2. Heat oil in a pan over medium heat and pour in egg mixture to cover base of pan like a thin pancake. As soon as the bottom is sealed, tilt the pan up and, using a spatula, roll the egg pancake up like a carpet would be rolled up. Remove from the pan, place on a chopping board and slice into pieces crossways, about 1 cm thick.
  3. Heat a wok on high heat, add 1 teaspoon oil and cover wok with oil. Add onions and cook about 30 seconds. If you are using raw meat, add to wok and seal, breaking continuously with a spoon until cooked through. Add any bacon, cooked meat or tuna to wok and stir, tossing frequently. Add rice and carrots, cook for a few minutes then add peas, pepper and salt to taste and toss thoroughly. Add bean shoots, stir through with a sprinkle of sesame oil and remove from heat.
  4. Serve rice with egg mixed through. If desired, chop a handful of shallots or spring onions and sprinkle over.
Sri Lankan Flavours
South East Asian
Southeast Asian
Sri Lankan
South-East Asian
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