Recipes
Chinese-style egg-fried rice
This quick and easy recipe is great as a side with a Chinese dish or on its own as a light meal
This quick and easy recipe is great as a side with a Chinese dish or on its own as a light meal
(5 votes)
Cook: 30 Mins
Serves: 4
Price: 34p per serving
Nutritional Information
Each 226g serving contains
Energy
1410kj
337kcal
1410kj
337kcal
17%
Fat
13.0g
13.0g
Med
19%
19%
Saturates
2.9g
2.9g
Med
15%
15%
Sugars
1.6g
1.6g
Low
2%
2%
Salt
0.13g
0.13g
Low
2%
2%
of your reference intake.
Typical energy values per 100g:
624kj/149kcal
Typical energy values per 100g:
624kj/149kcal
Ingredients
200g white long-grain rice
2 large free-range eggs
2 tsp sesame oil
2 tbsp groundnut oil
2-4 spring onions, chopped
100g frozen peas, blanched
100g beansprouts (optional)
Method
1
Rinse the rice in cold running water. Put in a pan with 400ml cold water and boil for 5 minutes or until most of the water has evaporated. Reduce the heat to very low, cover the pan with foil and a lid and cook for 5 minutes. Remove from the heat and set aside for 5 minutes. Tip into a shallow dish and leave until cold.
2
Lightly beat the eggs with the sesame oil and season.
3
Heat a wok, add the groundnut oil and heat for a few seconds, then add the rice and stir-fry for 3 minutes.
4
Drizzle in the egg and stir-fry for 1 minute. Add the spring onions, peas and beansprouts, if using, and stir-fry for another 2 minutes or until the eggs have set, stirring the mixture so that the eggs break up.