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Main course · Chinese

Stir-Fried Beansprouts with Egg and Rice

15 min Serves 4 ~349 kcal/serving ~£3.60 (£0.90/serving) Contains-nutsDairy-freeKid-friendlyVegetarian

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Ingredients

  • 300 g beansprouts
  • 4 large eggs
  • 3 spring onions
  • 1 tbsp light soy sauce
  • 500 g steamed jasmine rice
  • 2 tbsp groundnut oil

Nutrition (per serving)

Calories
349 kcal
Protein
14.8 g
Carbohydrate
39.3 g
of which sugars
3.8 g
Fat
14 g
of which saturates
3.5 g
Fibre
2.2 g
Salt
0.89 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Beat the eggs with a pinch of salt.

  2. 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. 3

    Add the remaining oil and stir-fry the beansprouts and spring onions, cut into lengths, for 2 minutes, until just softened.

  4. 4

    Return the egg to the wok with the light soy sauce and toss gently for 1 minute.

  5. 5

    Serve over the steamed jasmine rice.

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