Hunan-Style Chilli and Egg Stir-Fry with Spring Onion
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Ingredients
- 6 large eggs
- 2 fresh red chilli
- 4 spring onions
- 1 tbsp light soy sauce
- 2 tbsp groundnut oil
- 500 g steamed jasmine rice
Nutrition (per serving)
- Calories
- 378 kcal
- Protein
- 17 g
- Carbohydrate
- 37.1 g
- of which sugars
- 1.3 g
- Fat
- 17.3 g
- of which saturates
- 4.5 g
- Fibre
- 1 g
- Salt
- 1.00 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 but still soft, then lift out.
- 3
Add the remaining oil with the sliced fresh red chilli and the white parts of the spring onions, and stir-fry for 1 minute.
- 4
Return the egg to the wok with the light soy sauce and toss gently for 1 minute.
- 5
Scatter with the green parts of the spring onions.
- 6
Serve over the steamed jasmine rice.
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