Garlic Pak Choi and Egg Fried Rice
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Ingredients
- 300 g pak choi
- 3 large eggs
- 500 g cooked long-grain rice, cold
- 3 garlic cloves
- 2 spring onions, finely sliced
- 2 tbsp light soy sauce
- 2 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 315 kcal
- Protein
- 11.9 g
- Carbohydrate
- 37.7 g
- of which sugars
- 1.6 g
- Fat
- 12.4 g
- of which saturates
- 2.9 g
- Fibre
- 1.6 g
- Salt
- 1.57 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 with a pinch of salt.
- 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
Add the remaining oil with the garlic and stir-fry for 30 seconds, then add the pak choi, halved lengthways, and stir-fry for 2 minutes until just wilted.
- 4
Add the cold rice, breaking up any clumps, and stir-fry for 3 minutes until hot through.
- 5
Return the egg to the wok with the light soy sauce and most of the spring onions, and toss everything together for 1 minute.
- 6
Scatter with the remaining spring onions and serve immediately.
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