Egg Fried Rice
Cold rice tossed over high heat with egg, spring onion and peas so every grain stays loose and smoky.
Prep
5 min
Cook
10 min
Total
15 min
Serves
3
Per serving
412 kcal
Don't want to cook?
Find Egg Fried Rice at restaurants near you.
Instructions
Step 1: Beat the eggs with a pinch of salt.
Step 2: Heat a wok until smoking and scramble the eggs quickly, then remove them.
Step 3: Add more oil and fry the spring onion whites and peas for one minute.
Step 4: Tip in the cold rice and press it against the wok to break up clumps.
Step 5: Toss over high heat for three minutes, then return the egg.
Step 6: Season with soy sauce, white pepper and sesame oil and finish with spring onion greens.
Ingredients
Quantities update automatically for 3 servings.
- 600 gCooked rice — cold, day old
- 3 wholeEgg — beaten
- 80 gGreen peas
- 3 wholeSpring onion — sliced
- 2 tbspSoy sauce
- 1 tspSesame oil
- ½ tspWhite pepper
- 2 tbspVegetable oil
- ½ tspSalt
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 412 kcal
- Protein
- 13.6 g
- Carbohydrates
- 58.4 g
- Fat
- 13.2 g
- Saturated fat
- 2.8 g
- Fibre
- 2.8 g
- Sugar
- 3.4 g
- Sodium
- 740 mg
These figures are estimates for general information only and are not medical or dietary advice.