Easy egg-fried rice
- Elena Silcock
Save recipe
Serves 4
Easy
Prep: 10 mins
Cook: 10 mins
A star rating of 3.9 out of 5.152 ratingsRate
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Make your own healthy egg-fried rice with our easy recipe. Use leftover rice, or cook and dry it on a plate before using so it doesn't stick to the wok
Dairy-free
Gluten-free
Healthy
Low sugar
Nut-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
250g long grain rice
-
3 tbsp vegetable oil
-
1 onion
finely chopped
-
4 eggs
beaten
-
2 spring onions
sliced, to serve
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Nutrition: Per serving
-
kcal387
-
fat14g
-
saturates2g
-
carbs53g
-
sugars2g
low
-
fibre1g
-
protein12g
-
salt0.2g
low
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Method
-
step 1
Cook the rice following pack instructions, then drain, spread it out to steam-dry and set aside.
-
step 2
Heat 2 tbsp of the oil in a large wok over a high heat, then add the onion and fry until lightly browned, around 5 mins.
-
step 3
Add the rice, stir and toast for about 3 mins, then move to the side of the pan.
-
step 4
Add the remaining oil, then tip in the egg mixture.
-
step 5
Leave to cook a little, then mix in with the rice – stir vigorously to coat the grains or, if you prefer the egg chunkier, allow to set for a little longer before breaking up and stirring through.
-
step 6
Tip into a serving bowl and scatter over the spring onion to serve. You can also add sesame oil, ground white pepper and a splash of soy sauce to season.
Recipe from Good Food magazine, October 2017
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A star rating of 3.9 out of 5.152 ratings
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