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A bowl serving egg fried rice

Egg-fried rice

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Don't call the Chinese takeaway – make your own egg-fried rice. Use leftover rice, or cook and dry it on a plate before using so it doesn't stick to the wok

  • Gluten-free
  • Healthy
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal387
fat14g
saturates2g
carbs53g
sugars2g
fibre1g
protein12g
salt0.2g
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Ingredients

  • 250g long grain rice
  • 3 tbsp vegetable oil
  • 1 onion, finely chopped
  • 4 eggs, beaten
  • 2 spring onions, sliced, to serve

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. Add the rice, stir and toast for about 3 mins, then move to the side of the pan.

  • STEP 3

    Add the remaining oil, then tip in the egg mixture. 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. Tip into a serving bowl and scatter over the spring onion to serve.

Goes well with

Recipe from Good Food magazine, October 2017

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Overall rating

A star rating of 4 out of 5.66 ratings
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