Egg Fried Rice
Community· not yet ratedThe simple, essential takeaway-style fried rice with fluffy egg, spring onion and soy.
✓ Gluten-Free✓ Weight Loss Friendly (<450 kcal)✓ Vegetarian⚠ Avoid for Diabetics (High Sugar/Carbs)⚠ High Carbs (Not Keto)⚠ Contains Dairy/Eggs (Non-Vegan)
Ingredients
Baking & Cooking1
Cooked Rice600 gmissing
Dairy1
Egg3 piecemissing
Oil1
Vegetable Oil2 tablespoonmissing
Sauces1
Soy Sauce2 tablespoonmissing
Vegetables2
Spring Onions4 piecemissing
Peas80 gmissing
Nutrition (per serving)
≈ Estimated340Calories
10gProtein
54gCarbs
10gFat
Instructions
1
Beat the eggs with a pinch of salt. Heat 1 tbsp oil in a wok over high heat and scramble the eggs until just set, then remove.
2
Add the remaining oil, tip in the cold rice and stir-fry for 3-4 minutes, breaking up any lumps, until steaming hot.
3
Add the peas and cook for 1 minute, then return the egg to the wok.
4
Add the soy sauce and most of the sliced spring onions and toss together. Serve scattered with the remaining spring onion.
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