Name: Fried rice with egg & ginger
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 3 tbsp sunflower oil; 100g ginger finely sliced; 50g garlic finely sliced; 100g small peeled cooked prawn; bunch spring onions whites and greens separated and sliced; 3 eggs beaten; 600g cooked rice (300g/11oz uncooked); 50ml rice wine or dry sherry; 50ml light soy sauce

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Fried rice with egg & ginger

Fried rice with egg & ginger

John Torode

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Serves 4

Easy

Prep: 15 mins

Cook: 15 mins

A star rating of 4.4 out of 5.26 ratingsRate

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John Torode's delicious egg fried rice is dotted with juicy prawns and makes a great addition to a Chinese feast

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Ingredients

Nutrition

Units:

MetricUS

3 tbsp sunflower oil
100g ginger

finely sliced
50g garlic

finely sliced
100g small peeled cooked prawn
bunch spring onions

whites and greens separated and sliced
3 eggs

beaten
600g cooked rice

(300g/11oz uncooked)
50ml rice wine or dry sherry
50ml light soy sauce

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Nutrition: per serving

kcal462
fat14g
saturates3g
carbs66g
sugars3g
fibre2g
protein19g
salt2.88g

Method

step 1

Heat the oil in a wok. Add the ginger and garlic, then stir-fry briefly until just coloured. Add the prawns and the whites of the spring onions, and cook for a further 3 mins. Pour in the beaten egg, let it set for a couple of secs, then break it up and stir well to scramble. Add the cooked rice and stir-fry everything together for 10 mins. Add the rest of the spring onions, rice wine and soy, then toss everything together well. Serve immediately.

Recipe from Good Food magazine, December 2011

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A star rating of 4.4 out of 5.26 ratings

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