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The Kitchen

Biltong Fried Rice


Simple and satisfying, this take on a Chinese classic is super-quick to make and easily customisable with your favourite add-ins.  Experiment with different veggies and flavour combinations, but trust us, don’t leave out the biltong because this utterly delicious South African dried meat snack catapults this family favourite into superstardom.

This biltong fried rice is comfort food at its convenient best.  Fast, flavourful and easy, it makes the most of leftover ingredients and is great as a meal on its own or paired with a simple protein like grilled chicken breast.  Make it yours – and make it today!

Serves 4


  • 2 tablespoons vegetable oil
  • 125ml (1/2 cup) diced onion
  • 3 gloves garlic, minced
  • 500ml (2 cups) cooked white rice (day-old rice from the fridge is best, but you can use a freshly cooked batch)
  • 250ml (1 cup) peas and carrots – defrosted if frozen. Remember, you can also use any fresh or leftover veggies
  • 125ml (1/2 cup) finely chopped biltong (moist biltong is easy to cut, so it’s a good option for this recipe)
  • 2 eggs, beaten
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil



  • Heat vegetable oil in a wok or large skillet over medium heat
  • Add chopped onion and garlic and cook until translucent and softened. Stir frequently to avoid burning
  • Add cooked rice, peas and carrots (plus any other veggies or cooked protein of your choice)
  • Cook for a few minutes until heated through (stirring often)
  • Push the mixture to the sides of the wok or skillet to create a space in the centre. Add the beaten eggs and cook them through
  • Incorporate the scrambled eggs into the rice mixture
  • Stir in biltong, soy sauce and sesame oil and cook for a minute or so
  • Take off the heat, add salt and pepper to taste and serve immediately


The beauty about this biltong fried rice is that anything goes (and you’ll soon see how quickly a big bowl goes too!).  Mix things up with broccoli, cauliflower, corn kernels, sliced mushrooms, diced capsicum, bean sprouts, edamame beans, chopped coriander – even toasted chopped peanuts for texture – and prepare to take a bow!

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