Egg fried rice

Egg fried rice
  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings
  • Easy

YOUR LOCAL PRICING

Looks like your closest store is Coles Geraldton 6530 Change location

$220kg

Brown Onions image

Brown Onions 1 each

$2.20 per 1kg

$2kg

Carrots image

Carrots 1 each

$2.00 per 1kg

INGREDIENTS

  • 1 tablespoon peanut oil
  • 4 eggs, lightly beaten
  • 3 lup chong (Chinese sausage), thinly sliced diagonally
  • 1 brown onion, cut into thin wedges
  • 1 carrot, halved lengthways, sliced diagonally
  • 1 red capsicum, chopped
  • 1 bunch gai lan, stems cut into 5cm lengths, leaves roughly chopped
  • 3 cups cold cooked white long-grain rice (see note)
  • 1/2 cup frozen peas
  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
Select all ingredients

METHOD

  • Step 1
    Heat a wok or large frying pan over medium-high heat. Add 1/2 the peanut oil. Swirl to coat. Add egg. Cook, tossing and breaking up egg into large chunks, for 2 minutes or until lightly browned. Transfer to heatproof bowl.
  • Step 2
    Carefully, wipe wok clean. Heat wok over medium-high heat. Add remaining peanut oil. Swirl to coat. Add sausage. Stir-fry for 2 minutes or until crisp. Add onion, carrot, capsicum and gai lan stems. Stir-fry for 5 minutes or until vegetables are just tender. Add gai lan leaves, rice, peas, oyster sauce and soy sauce. Stir-fry for 3 minutes or until heated through.
  • Step 3
    Toss 1/2 the egg through fried rice. Serve topped with remaining egg and drizzle with sesame oil.

NUTRITION

  • 2053 kj

    ENERGY

  • 21.1g

    FAT TOTAL

  • 6.2g

    SATURATED FAT

  • 5.4g

    FIBRE

  • 17.9g

    PROTEIN

  • 222mg

    CHOLESTEROL

  • 1260mg

    SODIUM

  • 55.1g

    CARBS (TOTAL)

All nutrition values are per serve

NOTES

If you don’t have leftover rice, cook 1 cup of rice then spread over a baking tray and place in the fridge to cool.

Be the first to comment

Leave a Reply

Your email address will not be published.


*