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Fried rice with egg & ginger

Fried rice with egg & ginger

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A star rating of 4.3 out of 5.21 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving
NutrientUnit
kcal462
fat14g
saturates3g
carbs66g
sugars3g
fibre2g
protein19g
salt2.88g
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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

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.

Goes well with

Recipe from Good Food magazine, December 2011

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Overall rating

A star rating of 4.3 out of 5.21 ratings
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