Fried rice with egg & ginger
John Torode's delicious egg fried rice is dotted with juicy prawns and makes a great addition to a Chinese feast
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 15 mins
- 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.
PER SERVING
462 kcalories, protein 19.0g, carbohydrate 66.0g, fat 14.0 g, saturated fat 3.0g, fibre 2.0g, sugar 3.0g, salt 2.88 g
Recipe from Good Food magazine, December 2011.
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http://www.bbcgoodfood.com/recipes/1805661/
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Ingredients
- 3 tbsp sunflower oil
- 100g ginger , finely sliced
- 50g garlic , finely sliced
- 100g small peeled cooked prawns
- 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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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 15 mins
Ingredients
- 3 tbsp sunflower oil
- 100g ginger , finely sliced
- 50g garlic , finely sliced
- 100g small peeled cooked prawns
- 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
PER SERVING
462 kcalories, protein 19.0g, carbohydrate 66.0g, fat 14.0 g, saturated fat 3.0g, fibre 2.0g, sugar 3.0g, salt 2.88 g
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13 December 2011
emz commented on this recipe
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03 June 2012
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03 October 2012
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