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Main course · Chinese

Dongbei-Style Sweetcorn and Egg Stir-Fry

15 min Serves 4 ~422 kcal/serving ~£3.80 (£0.95/serving) Contains-nutsDairy-freeKid-friendlyVegetarian

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Ingredients

  • 300 g sweetcorn
  • 5 large eggs
  • 3 spring onions
  • 1 tbsp light soy sauce
  • 500 g steamed jasmine rice
  • 2 tbsp groundnut oil

Nutrition (per serving)

Calories
422 kcal
Protein
16.9 g
Carbohydrate
49.8 g
of which sugars
4.6 g
Fat
16.5 g
of which saturates
4.1 g
Fibre
2.7 g
Salt
1.41 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Beat the eggs with a pinch of salt.

  2. 2

    Heat half the groundnut oil in a wok until hot and pour in the eggs, scrambling briefly until just set, then lift out.

  3. 3

    Add the remaining oil and stir-fry the sweetcorn for 3 minutes, until hot through and lightly golden in places.

  4. 4

    Return the egg to the wok with the light soy sauce and most of the spring onions, and toss together for 1 minute.

  5. 5

    Scatter with the remaining spring onions.

  6. 6

    Serve over the steamed jasmine rice.

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