Indian Egg Fried Rice


Serves 1

  • ½ tsp sunflower oil
  • ½ small red onion, peeled and diced
  • 1 garlic clove, peeled and crushed
  • ½ carrot, peeled and finely diced
  • 65g green beans, halved
  • ½ red pepper, deseeded and diced
  • 60g peas
  • 1 tsp curry powder
  • 80g cooked white rice
  • 3 egg whites
  • 2 small eggs
  • salt and pepper
  • ½ small bunch coriander, leaves torn


Heat the oil in a non-stick frying pan over a medium to high heat. Fry the onion, garlic, carrot, green beans, red pepper and peas with the curry powder for 4-5 minutes or until the vegetables are just tender.

Add the rice and stir until heated through. Whisk the egg whites and eggs in a bowl and season with salt and pepper. Push the rice and veg to one side of the pan then add the egg mix and scramble before mixing everything together. Scatter over some coriander leaves to serve.

  • good for batch cooking


  • Cooked rice from a pouch works well for this recipe. If you prefer to cook the rice from scratch, you can use one-third the amount of cooked rice. Boil it according to the packet instructions then spread out on a baking tray or plate and leave to cool completely. Weigh out the cooled rice and use as above.

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