The BBC Good Food logo
Fried rice with egg & ginger

Fried rice with egg & ginger

By
Rating: 4 out of 5.21 ratings
Rate
loading...
Magazine subscription – Get a cocktail kit & exclusive class when you subscribe
  • 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
Advertisement

Ingredients

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

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

Rating: 4 out of 5.21 ratings
Advertisement
Advertisement
Advertisement

Sponsored content