Egg Fried Rice
- Serves:
- 4
- Course:
- Dinner
- Prep:
- 5 mins
- Cook:
- 20 mins
- Total time:
- 25 mins
As an alternative you can add cabbage, pak choi, baby corn or broccoli to the rice.
Nutritional Information
-
KCalories
372 -
Protein (g per Serving)
18 -
Carbohydrates (g per Serving)
31 -
Fibre (g per Serving)
3 -
Fat Contents (g)
19
Ingredients
- 150g long grain rice
- 150g frozen peas
- 2 tbsp sunflower oil
- 2 garlic cloves, thinly sliced
- 2 eggs
- 1 tsp Chinese five spice powder
Method
Beat together the eggs and sesame oil and put to one side.
Heat the vegetable oil and butter in a wok or large frying pan. Once hot, add the rice and stir fry for about three minutes.
Add the peas, carrots, spring onions and celery. Continue stir frying together for about four minutes. Add Tamari, meat, beansprouts and prawns and cook for further two minutes.
Push rice mixture to one side of the pan.
Pour the beaten egg mixture into the other side and leave for about ten seconds so it begins to set. Briskly swirl around the egg to break it up and then mix around the rice. Stir fry for a further minute, taste and season if necessary and serve straight away.