Egg Fried Rice
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Egg Fried Rice calories by ingredient
Number of Servings: 4
Ingredients
-
1.5 tbsp groundnut oil
2 free-range eggs, beaten
320g cooked jasmine rice, chilled until completely cold (approx 100g uncooked weight)
3 tomatoes, sliced
3 tbsp light soy sauce
dash toasted sesame oil
pinch ground white pepper
1 large spring onion, finely sliced
Directions
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.