Egg fried rice
Don't call the Chinese takeaway – make your own egg fried rice. Use leftover rice, or cook and dry it on a plate before using so it doesn't stick to the wok
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Prep:10 mins
Cook:10 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 387
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fat 14g
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saturates 2g
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carbs 53g
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sugars 2g
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fibre 1g
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protein 12g
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salt 0.2g
Ingredients
- 250g long grain rice
- 3 tbsp vegetable oil
- 1 onion, finely chopped
- 4 eggs, beaten
- 2 spring onions, sliced, to serve
Method
Cook the rice following pack instructions, then drain, spread it out to steam-dry and set aside.
Heat 2 tbsp of the oil in a large wok over a high heat, then add the onion and fry until lightly browned, around 5 mins. Add the rice, stir and toast for about 3 mins, then move to the side of the pan.
Add the remaining oil, then tip in the egg mixture. Leave to cook a little, then mix in with the rice – stir vigorously to coat the grains or, if you prefer the egg chunkier, allow to set for a little longer before breaking up and stirring through. Tip into a serving bowl and scatter over the spring onion to serve.
