Egg Fried Rice with Peas
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Ingredients
- 600 g cooked long-grain rice, cold
- 3 large eggs
- 150 g frozen peas
- 2 spring onions, finely sliced
- 2 tbsp light soy sauce
- 2 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 363 kcal
- Protein
- 13.4 g
- Carbohydrate
- 46.5 g
- of which sugars
- 1.6 g
- Fat
- 12.6 g
- of which saturates
- 3 g
- Fibre
- 2.8 g
- Salt
- 1.46 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Beat the eggs. Heat half the groundnut oil in a wok and scramble the eggs briefly until just set, then lift out.
- 2
Add the remaining oil and stir-fry the peas for 2 minutes.
- 3
Add the cold rice, breaking up any clumps, and stir-fry for 3 minutes until hot through.
- 4
Return the egg to the wok with the light soy sauce and most of the spring onions, and toss everything together for 2 minutes.
- 5
Scatter with the remaining spring onions and serve immediately.
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