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Plain Egg Fried Rice (Chinese Fakeaway Recipe)
Egg Fried Rice is a staple of Chinese cuisine. This version keeps things super simple and plain so you can serve it as is on the side or add any proteins or vegetables to make it the star of the show!
5
from
5
votes
Prep Time:
3
minutes
mins
Cook Time:
7
minutes
mins
Total Time:
10
minutes
mins
Servings
2
side portions
Author
Chloe
Equipment
Wok
Sharp Knife - Large
Chopping Board - Plastic
Silicone Spatula
Measuring Scales
Measuring Spoons
Ingredients
2
Spring Onions (Scallions)
1
tbsp
Vegetable Oil
250
g
Ready Cooked Long Grain Rice
70
g
Frozen Peas
¼
tsp
Garlic Salt
2
Egg
1
tsp
Dark Soy Sauce (Gluten free if required)
Instructions
Gather all the ingredients near to the stovetop.
Put a wok onto a high heat.
Thinly chop thin rounds from
2 Spring Onions
while the wok heats. Reserve a little of the green slices for a garnish.
Add
1 tbsp Vegetable Oil
to the smoking wok and swirl it around the pan.
Fry the chopped spring onion for 30 second constantly moving it around the wok.
Add
250g Ready Cooked Long Grain Rice
to the wok and use your spatula to break up the rice as you stir it around the pan. Fry for 1 minute.
Add
70g Frozen Peas
and
¼ tsp Garlic Salt
. Fry for a further 2 minutes.
Make a well in the centre of the rice.
Quickly crack in
2 Eggs
and add
1 tsp Dark Soy Sauce
.
Immediately stir them around within the well until nearly cooked through.
Incorporate the egg into the rice until everything is all mixed together.
Serve. Garnish with some reserved spring onion.
Step by Step Video
Nutrition (Approx)
Serving:
1
side portion
|
Calories:
496
kcal
|
Carbohydrates:
58
g
|
Protein:
43
g
|
Fat:
12
g
|
Saturated Fat:
7
g
|
Cholesterol:
164
mg
|
Sodium:
17116
mg
|
Potassium:
859
mg
|
Fiber:
5
g
|
Sugar:
8
g
|
Vitamin A:
625
IU
|
Vitamin C:
16
mg
|
Calcium:
115
mg
|
Iron:
9
mg