Spring green fried rice & eggs served on a plate

Spring green fried rice & eggs

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(4 ratings)

Prep: 5 mins Cook: 15 mins

Easy

Serves 2

Get all your ingredients ready before you start making this rice, eggs and spring greens dish – once you start cooking it can be on the table in 10 mins

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal422
  • fat18g
  • saturates4g
  • carbs43g
  • sugars5g
  • fibre5g
  • protein20g
  • salt2.3g
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Ingredients

  • 1 tbsp vegetable oil
  • 3 eggs, 1 beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • bunch of spring onions, chopped into 3cm lengths, tops finely sliced to serve
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 green chilli, chopped
  • 2cm chunk of ginger, grated
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 garlic clove, grated
  • 150g spring greens, shredded
    Spring greens

    Spring greens

    sp-ring gr-eens

    Spring greens are the first cabbages of the year. They have fresh, loose heads without the hard…

  • 250g pouch of ready-cooked rice
    Rice

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • 1 ½ tbsp soy sauce, plus extra to taste
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • sesame seeds, toasted, to serve

Method

  1. Heat a splash of the oil in a large non-stick frying pan over a high heat. When hot, crack the eggs in and turn the heat down. This should make the eggs nice and crispy – without burning – while the yolks cook. Use a fish slice to remove, set aside on kitchen paper and cover with foil to keep warm.

  2. Add the remaining oil to the pan, then scatter in the chopped spring onions, chilli, ginger and garlic and gently fry until softened, about 2-3 mins. Tip in the beaten egg and leave for 30 seconds until just set, then mash up with a spoon. Tip in the spring greens with a splash of water and cook until wilted. Add the rice and soy sauce and mix everything together, then season and tip into two bowls. Top with the eggs, sliced spring onion and sesame seeds to serve.

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