The Easiest Egg Fried Rice
The Easiest Egg Fried Rice
- Preparation time 25 mins
- Serves 4 people
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Ingredients
8 eggs, medium hard boiled
2 tablespoons canola oil
115g punnet baby corn, halved lengthways
100g snow peas, trimmed and halved
1 clove garlic, crushed
2 teaspoons finely grated ginger
2 cups shredded chinese cabbage
4 cups cooked long grain rice
1/3 cup soy sauce *
4 green onions, sliced
½ cup bean sprouts, trimmed
Method
- Heat the oil in a wok or large deep frying pan over medium heat.
- Cook the baby corn for 1-2 minutes then add the snow peas, garlic and ginger. Cook for another 1-2 minutes until tender.
- Toss the cabbage in the wok, cook for a minute until starting to wilt then stir in the rice and cook for 4-5 until heated through.
- Stir the soy through the rice, and cook for another 2-3 minutes, moving the rice around the wok to mix in with the soy evenly.
- To serve, cut the egg into thick slices. Divide the rice between serving bowls and top with egg, a scatter of green onions and bean sprouts.
* Eggs may be quartered instead of sliced if preferred
Nutritional Information
- Serving size 417g
- Energy 2290kJ 547kcal
- Protein 22g
- Total fat 18.4g
- Saturated fat 3.1g
- Carbs (total) 70g
- Carbs (sugar) 3.2g
- Sodium 1690mg
- Fibre 4.2g
All nutrition values are per serve.