Egg Fried Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1.5 tbsp groundnut oil2 free-range eggs, beaten320g cooked jasmine rice, chilled until completely cold (approx 100g uncooked weight)3 tomatoes, sliced 3 tbsp light soy saucedash toasted sesame oilpinch ground white pepper1 large spring onion, finely sliced
1. Heat a wok until smoking and add half the groundnut oil, then add the eggs and scramble for 1-2 minutes. Transfer the scrambled eggs to a warm plate and set aside. Wipe away the excess oil from the wok.
2. Reheat the wok and add the remaining groundnut oil. Add the cooked rice and stir well to break up the grains, then add the tomatoes and stir fry for 1-2 minutes.
3. Return the egg to the wok with the rice and tomatoes and season, to taste, with the soy sauce, sesame oil and white pepper. Stir in the sliced spring onion.
4. Pile the rice onto a plate and serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user CHEEKYCHOOK.
2. Reheat the wok and add the remaining groundnut oil. Add the cooked rice and stir well to break up the grains, then add the tomatoes and stir fry for 1-2 minutes.
3. Return the egg to the wok with the rice and tomatoes and season, to taste, with the soy sauce, sesame oil and white pepper. Stir in the sliced spring onion.
4. Pile the rice onto a plate and serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user CHEEKYCHOOK.
Nutritional Info Amount Per Serving
- Calories: 193.7
- Total Fat: 7.9 g
- Cholesterol: 93.5 mg
- Sodium: 712.5 mg
- Total Carbs: 25.7 g
- Dietary Fiber: 1.2 g
- Protein: 6.1 g
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