Egg-fried Rice
This delicious fried rice recipe combines fluffy rice with scrambled eggs, crunchy vegetables, and the perfect amount of seasoning. The result is a flavorful and satisfying dish that is sure to become a family favorite. Enjoy the mix of textures and flavors in every bite of this homemade classic!
— Constant Cookbook
Ingredients
- 1 egg
- 2 tsp sesame oil
- 2 tbsp vegetable oil
- 200g/7oz long-grain rice
- 100g/4oz frozen peas
- 4 spring onions
- 100g/4oz beansprouts
- 1-2 tsp soy sauce
- ground white pepper
Instructions
- Tip the rice into a medium saucepan. Add 300ml/10fl oz water and bring to the boil. Reduce the heat, cover with a lid and simmer for 10 minutes. Remove from the heat, drain off any excess water and leave to steam dry, uncovered in the pan until ready to use.
- Heat a tablespoon of the oil in a frying pan or wok over a medium heat. Add the eggs and cook, stirring, until scrambled. Transfer to a plate and return the pan to the heat.
- Heat the remaining tablespoon of oil in the pan over a high heat. Add the onion and pepper, then season with salt and pepper. Fry for 2 minutes, then add the garlic and ginger, if using, and fry for a further minute.
- Reduce the heat to medium, add the cooked rice, spring onions, peas, if using, scrambled egg and soy sauce. Toss together and cook for 3â5 minutes, or until heated through.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
Nutrition
- Calories: 519kcal
- Carbohydrate Content: 69g
- Fat Content: 18g
- Fiber Content: 4g
- Protein Content: 18g
- Saturated Fat Content: 3.5g
- Sugar Content: 6.3g
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