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Special Egg Fried Rice & Curry Sauce

This tasty fakeaway tea comes courtesy of @whatsianeats_sw, simple and perfect for slimming group members. Made with our Mayflower Medium Curry Sauce Mix. For an extra kick why not try with our Extra Hot Curry Sauce Mix?


Serves: 2

  • Garlic (finely diced) 1 clove
  • Red Chilli (finely diced) 1 tsp
  • Oyster Sauce 1 tbsp
  • Red Pepper (cut into thin slices) 1 whole
  • Baby Sweetcorn (cut into circles) 100g
  • Mangetout (halved) 100g
  • Rice Vinegar 2 tbsp
  • Dark Soy Sauce 3-4 tbsp
  • Garden Peas 1/2 cup
  • Eggs 2
  • Mayflower Medium or Extra hot Curry Sauce Mix 43g
  • Cold Water 170
  • White Rice 1 cup (2 boil in the bags)


  1. Spray a wok with frylight and add: garlic, red chilli, red pepper, baby sweetcorn and mangetout. Stir fry on a high heat for 2-3 minutes.

  2. Cook the rice seperately.

  3. Once the veg has softened add: peas, rice, rice vinegar, oyster sauce and soy sauce. Stir fry for a further 2-3 minutes, then turn the heat to medium/low.

  4. In a separate pan scramble the two eggs, then combine with the rice and veg.

  5. Whisk 43g of Mayflower Curry Sauce Mix (or Extra Hot for a kick) with 170ml of cold water, place on the hob and bring to the boil, simmer on a low heat for 2-3 mins.

  6. Add the rice to a plate and smother with curry sauce. ENJOY!

Mayflower Medium or Extra Hot Curry Sauce Mix

Made with

Mayflower Medium or Extra Hot Curry Sauce Mix

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