Egg Fried Rice
Egg Fried Rice is a quick Chinese rice dish: about 15 minutes from start to finish, for 4 servings. Cooked rice, eggs and frozen peas carry the flavour. The cooking is mostly stir-frying. It is vegetarian. It is on the lighter side, at about 380 calories and 16 g of protein per serving.
- Total time
- 15 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 380 kcal
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Ingredients
For 4 servings
- 600 gcooked rice
- 4eggs
- 150 gfrozen peas
- 2carrots
- 3 tbspsoy sauce
- 1 tbspsesame oil
- 2 tbspvegetable oil
- 4 stalksgreen onion
Instructions
- Dice the carrot into small cubes. Slice the green onion.
- Heat vegetable oil in a wok or large skillet over high heat. Scramble the eggs quickly and break them into small pieces. Remove and set aside.
- In the same wok, stir-fry the diced carrot and frozen peas for 2-3 minutes until the carrot is tender.
- Add the cooked rice, breaking up any clumps. Stir-fry for 3-4 minutes until the rice is heated through and slightly crispy.
- Return the scrambled eggs to the wok. Add soy sauce and sesame oil. Toss everything together and garnish with sliced green onion.
Cook’s notes
Day-old cooked rice gives the best texture, because freshly cooked rice is too moist and turns mushy. Get the wok very hot before the rice goes in and spread it out so some grains crisp. Leftover cooked chicken, ham or shrimp can go in with the eggs to make it a fuller meal.
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 16 g
- Fat
- 14 g
- Carbs
- 48 g
Approximate values for one serving.
About this recipe
- Cuisine: Chinese
- Dish type: Rice
- Diet: vegetarian
- In cookbook: Easy Weeknight Dinners
