Egg fried rice with pea and crab

Preparation time: 5 minutes Cooking Time: 10 minutes Serves: 4

Difficulty: 2/5

I think we all have a bit of a soft spot for egg fried rice and it’s the kind of classic dish that is going to be with us forever rather like sweet and sour pork. I’ve added some crab to this and spring onions and pea shoots to give the dish a slight spring time luxuriousness. You could add a little finely grated fresh ginger to this and a little soy at the end.

Recipe by Mark Hix


  • 1tbls sesame oil
  • 1tbls vegetable or corn oil
  • 2 cups of cooked long grain rice
  • 3 Burford brown/Cotswold Legbar eggs, beaten
  • 8 spring onions, trimmed and finely shredded
  • 80g peas, cooked
  • a handful of pea shoots
  • 2tbls chopped coriander
  • 120-150g freshly picked white crab meat
  • salt and freshly ground white pepper

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    Heat the sesame and vegetable oil in a large non stick frying pan or wok, add the rice and fry over a high heat for a couple minutes then add the egg, season and continue cooking for a couple minutes, stirring the rice as its cooking. Add the spring onions and peas and continue cooking and stirring on a high heat for another 3-4 minutes. Toss in the pea shoots, coriander and crab and check the seasoning and serve.