The BBC Good Food logo
Eggy fried rice

Eggy fried rice

By
A star rating of 4.4 out of 5.16 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Cook: -
  • Easy
  • 2 kids portions (with enough left for 2 adults)

Introduce your kids to Chinese food with this tasty, quick, rice recipe

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal306
fat12g
saturates5g
carbs44g
sugars0g
fibre2g
protein9g
low insalt0.92g
Advertisement

Ingredients

  • 200g basmati rice (or use cooked rice)
  • 85g carrot , diced
  • 1 tbsp vegetable oil
  • 2 eggs
  • 25g butter
  • 2 large spring onions , finely sliced
  • 1 tbsp soy sauce
  • 85g frozen pea

Method

  • STEP 1

    Wash the rice and cook according to pack instructions in lightly salted water with the diced carrots. About 5 minutes before it's ready, tip in the frozen peas.

  • STEP 2

    While the rice is cooking, heat the oil in as mall frying pan (about 20cm) and lightly beat the eggs with a little salt. Pour the eggs into the pan to coat the base, and cook until almost set as a thin omelette - this should take about 2-3 minutes. Flip the omelette and cook for a few seconds more, then slide it out of the pan and roll it up into a sausage shape. Keep warm.

  • STEP 3

    Melt the butter in a wok or large frying pan and sauté the spring onions for 1 minute. Fluff up the rice mixture with a fork (there should be no cooking liquid left). Tip into the wok with the soy sauce and a little salt and freshly ground black pepper, then stir fry for 2 minutes.

  • STEP 4

    Divide half the rice between two bowls, cut the omelette crossways into strips and scatter over the top. (Keep the remaining rice in a cool place for later.)

Recipe from Good Food magazine, November 2003

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.4 out of 5.16 ratings
Advertisement
Advertisement
Advertisement

Sponsored content