Chinese-Style Egg Fried Rice ‘Fakeaway’

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egg fried rice

Fakeaways are the new takeaway!

Before I started my Slimming World journey, I could easily enjoy 2, maybe 3 takeaways a week. It’s no wonder I was piling on the pounds!

For me, it was always Chinese. I adored my egg fried rice and crispy duck pancakes. And even those times when I tried to be healthier and bought a supermarket takeaway, they never tasted quite the same.

Determined not to give up the things I love, I set about figuring out how to take my favourite dishes and make them ‘skinny’. After all, where’s the fun in just having a tiny portion – or sacrificing taste. Call me greedy, but I want it all!

I think I’ve darn near perfected how to make egg fried rice. It tastes just like that from the takeaway!

Egg Fried Rice

(Serves 2)

  • Long grain white rice (allow 70g uncooked weight per person)
  • 1 teaspoon of sesame oil
  • Soy sauce
  • 1 egg (per 2 persons of rice)
  • Handful of frozen peas, defrosted
  • 2 spring onions, thinly sliced


For best results, pre-cook the rice in advance following the packet instructions and cool quickly by placing in a sieve under cold running water.

(Be careful not to overcook the rice or it will go sticky). I undercook mine by 1-2 minutes. You could even do this stage the day before.

  • Heat your wok (medium to high) and add a teaspoon of sesame oil. Swirl around to ensure an even coating of your pan.
  • Add your cooled, cooked rice and stir to break up any lumps.
  • Cook the rice for a couple of minutes until hot right through.

egg fried rice

  • Apply a generous shake of soy sauce to your rice and stir until the rice is evenly coated and the same golden colour throughout. (I use dark soy sauce because I prefer the more intense flavour).

making egg fried rice

  • In a small bowl, lightly beat an egg with a fork.
  • Make a well in the centre of your rice and pour in the beaten egg.

egg fried rice

  • Allow the egg to sit for just a moment until it begins to set, before gently stirring with a wooden spoon.
  • When lightly scrambled – and with some runny egg still present – quickly stir into the rice.

making egg fried rice

  • Add your peas and chopped spring onion, and stir to warm through.
  • Serve quickly.

egg fried rice

Slimming World Info:

If you’re following the Slimming World ‘Extra Easy’ plan this egg fried rice recipe contains just 1 syn per person for the sesame oil. So worth it for the taste! All other ingredients are FREE on the plan :)

By comparison, a typical portion served in a Chinese takeaway is four times that amount at 4 syns! See, ‘fakeaway’ IS the new ‘takeaway!’

Enjoy this Slimming World friendly egg fried rice recipe with my delicious pancake rolls and crispy seaweed dishes too.

The whole lot for just 5 syns!

Go to: crispy seaweed recipe

Go to: Chinese style pancake wraps


Slimming World Chinese Fakeaway


xoxo Natalie

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    • says

      Hi Marian!

      Yes, I am on Slimming World (and I’m a Consultant, too :) ) – for this recipe, I chose to add sesame oil for it’s gorgeous taste. It gives it that unique Chinese flavour. But absolutely agree, switching to Fry Light would indeed make it FREE :)

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