Egg Fried Rice with Thai Basil
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Ingredients
- 500 g cooked jasmine rice (day-old)
- 4 eggs
- 2 garlic cloves
- 2 tbsp soy sauce
- 15 g fresh thai basil leaves
- 2 spring onions, sliced
Nutrition (per serving)
- Calories
- 256 kcal
- Protein
- 11.8 g
- Carbohydrate
- 36.7 g
- of which sugars
- 0.6 g
- Fat
- 6 g
- of which saturates
- 1.9 g
- Fibre
- 0.9 g
- Salt
- 1.45 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Crush the garlic.
- 2
Heat a little oil in a wok over a high heat and fry the garlic for 30 seconds until fragrant.
- 3
Push to one side, crack in the eggs and scramble until just set.
- 4
Add the cold rice, breaking up any clumps, and stir-fry for 3 minutes until piping hot.
- 5
Season with the soy sauce and stir in the thai basil leaves until just wilted.
- 6
Scatter with spring onions and serve.
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