Indo-Chinese · Lunch, Dinner
Egg fried rice
Simple wok-fried rice with scrambled egg, peas and carrot, a quick Indo-Chinese staple.
- Calories
- 523 kcal
- Protein
- 23 g
- Carbs
- 68 g
- Fat
- 17 g
- Prep
- 10 min
- Cook
- 15 min
Per serving, for one person.
Contains: gluten, egg, soy, sesame.
Ingredients
- 2½ eggs Eggs
- 75 g Basmati rice
- 30 g Green peas
- ½ carrot Carrots
- 20 g Spring onions
- ¾ tbsp Soy sauce (reduced salt)
- 1 tsp Toasted sesame oil
Method
- Rinse the rice and cook in twice its volume of water for 15 minutes; spread out to cool completely, ideally chilled.
- Heat the sesame oil in a wok, scramble the egg and push to one side.
- Add the carrot and peas and stir-fry 2 minutes.
- Add the cooled rice and soy sauce, and toss vigorously over high heat for 3-4 minutes.
- Scatter with spring onion and serve hot.
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