Fried Rice With Egg & Ginger
A fragrant stir-fried rice dish bursting with bold flavors. Tossed with tender prawns, aromatic ginger, and garlic, this colorful medley is enhanced with the delicate sweetness of spring onions and a savory hint of soy sauce and rice wine. This dish is a delightful symphony of textures and tastes, perfect for a quick and satisfying meal.
— Constant Cookbook
Ingredients
- 3 tbsp sunflower oil
- 100g ginger , finely sliced
- 50g garlic , finely sliced
- 100g small peeled cooked prawns
- bunch spring onions , whites and greens separated and sliced
- 3 eggs , beaten
- 600g cooked rice (300g/11oz uncooked)
- 50ml rice wine or dry sherry
- 50ml light soy sauce
Instructions
- Heat the oil in a wok. Add the ginger and garlic, then stir-fry briefly until just coloured. Add the prawns and the whites of the spring onions, and cook for a further 3 mins. Pour in the beaten egg, let it set for a couple of secs, then break it up and stir well to scramble. Add the cooked rice and stir-fry everything together for 10 mins. Add the rest of the spring onions, rice wine and soy, then toss everything together well. Serve immediately.
Cook Time
15M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 462 calories
- Fat Content: 14 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 66 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 19 grams protein
- Sodium Content: 2.88 milligram of sodium
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