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Microwave Egg Fried Rice

Oct 12, 2017

  • Cooking Time: 14 minutes


  • 2 tbsp Oil
  • 2 tbsp Garlic clove, minced
  • 1 tbsp Chili, finely chopped
  • 1 cup Spring onion white, sliced
  • 4 Eggs, beaten
  • 2 tbsp Soy sauce
  • 1 tbsp Salt
  • 1 cup raw long grain Rice
  • 2 cups Stock/ water
  • 1/4 cup Spring onion greens, chopped


  • In a large, microwave-safe round bowl, combine the oil, chopped garlic, chilies and spring onion bulb.
  • Mix well, cover and place in the Morphy Richards Microwave Oven. Cook on P100 for 3 minutes.
  • Add the eggs, soy and salt and beat together.
  • Cover with a lid and cook on P100 for another 3 minutes or until firm.
  • When done, uncover and use a fork to break up the cooked egg. Transfer to a plate, cover and keep aside.
  • In the same bowl, combine the stock or water and the rice.
  • Cover and cook on P100 for 10 minutes or until rice is tender but only ⅔ cooked.
  • There should still be enough liquid in the bowl to stir easily without breaking the rice.
  • Add the cooked egg and spring onion mixture to the rice and mix well.
  • Garnish with the spring onion greens and serve hot.



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