Quick Chinese Egg Fried Rice Recipe
A quick Chinese egg fried rice is a fantastic way to make your Friday Fakeaway experience complete, and with a little planning, it is a lot easier than you think.
Servings 2 Servings
Calories 437kcal
Ingredients
- 350 g Leftover Long Grain Rice 2 Cups
- 2 Large Eggs
- 8 Spring Onions
- 1½ tablespoon Light Soy Sauce
- 1 tablespoon Sesame Oil
- 1 tablespoon Cooking Oil
Instructions
- Finely slice the spring onions into rings 2-3mm thick.
- Lightly beat the eggs.
- Heat your wok and when it is smoking hot, add the cooking oil. Pour the egg into the base of the wok and cook until it has almost completely set, which will take about 30-60 seconds.
- Add the rice into the centre of the "omelette" in the base of the wok and then stir fry using a spoon to chop up the egg as you cook the rice. Cook until the rice is piping hot, which will take 2-3 minutes!
- Push the rice to the side of the pan and pour in the sesame oil and soy into the base of the wok.
- Once the soy starts to boil fiercely, which should take 3-5 seconds, pull back the rice and stir fry for 30 seconds.
- Remove from the heat and stir through the spring onions and serve immediately.
Swirl the egg around the pan whilst it is cooking
It is important not to pour these onto the rice!
Nutrition
Serving: 1 | Calories: 437kcal | Carbohydrates: 52g | Protein: 13g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 15g | Cholesterol: 186mg | Sodium: 894mg | Fiber: 2g | Sugar: 1g
