Egg-fried rice
HB-4111 · Hand-built original · Chinese
Egg-fried rice is a Chinese side centred on rice, prepared in a straightforward home style. Serve it as directed in the method.
ChineseSide1 hrServes 2668 kcalVegetarianDairy-freeDiabeticLow-SodiumRenal
Main ingredient: rice
Pairs well with: fried rice, spring rolls, bok choy, hot and sour soup
Servings:2quantities adjust to match
Ingredients
- For the rice: 2 free-range eggs, beaten
- dash sesame oil
- pinch salt
- handful lettuce or cabbage, thinly sliced
- 1 carrot, peeled and finely chopped
- handful green beans, sugar-snap peas or mangetout, finely chopped
- 13/4oz frozen petit pois, thawed
- 51/2oz cooked jasmine rice, cooled in the fridge, grains separated
- 2 spring onions, thinly sliced, plus extra to serve
- 21/2 tbsp vegetable oil
- 1–2 tsp crispy chilli oil
- For the sauce: 1–2 tbsp light soy sauce
- 1 tsp sesame oil
Method
- Stir the beaten eggs with a dash of sesame oil and a pinch of salt, and mix the soy sauce with 1 teaspoon sesame oil for the sauce.
- Put the lettuce or cabbage in ice-cold water to crisp.
- Heat 2 tablespoons of the vegetable oil in a wok over high heat until smoking and pour in the eggs, folding them over medium-high heat into soft ripples.
- Push the egg aside, add the remaining 1/2 tablespoon of oil, and add the carrot and then the other vegetables, leaving 30 seconds between additions.
- Add the rice over high heat, separate the grains, pour in the sauce, and stir-fry for 2-3 minutes until absorbed, then stir the egg through.
- Serve piled high with spring onions, the drained lettuce or cabbage on top and a drizzle of crispy chilli oil.
Total: 1h 0m
Nutrition (per serving, where published)
668 kcalCalories
0.6 gProtein
4 gCarbs
73.8 gFat
11.5 gSaturates
1.2 gFibre
1.8 gSugars
23 mgSodium
0 mgCholesterol
139 mgPotassium
21 mgCalcium
0.3 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data