Indo-Chinese Egg Fried Rice
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Ingredients
- 500 g cooked basmati rice (cooled)
- 4 egg
- 100 g carrot, diced
- 100 g frozen peas
- 5 spring onions, sliced
- 3 garlic cloves
- 3 tbsp soy sauce
- 3 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 382 kcal
- Protein
- 13.8 g
- Carbohydrate
- 41.6 g
- of which sugars
- 2.9 g
- Fat
- 16.4 g
- of which saturates
- 2.8 g
- Fibre
- 3.1 g
- Salt
- 2.10 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat half the vegetable oil in a wok over high heat, pour in the beaten eggs and scramble for 1-2 minutes until just set, then set aside.
- 2
Heat the remaining oil and stir-fry the garlic for 30 seconds, then add the carrot and peas and stir-fry for 3 minutes.
- 3
Add the cooked rice, breaking up any clumps, and the soy sauce, and toss over high heat for 4 minutes.
- 4
Return the scrambled egg to the wok and toss through.
- 5
Scatter with the spring onions and serve straight away.
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