Easy Egg Fried Rice
Egg fried rice is one of those easy recipes we should all have in our repertoire. Quick to prepare, and using basic ingredients, this simple dish delivers lots of flavour with very little effort, perfect for mid week or relaxed weekend dining.
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Servings: 4 portions
Calories: 441kcal
Equipment
- Large saucepan
- sieve
- chopping board
- Kitchen knife
- Non-stick wok or frying pan
- wooden spatulas or wooden spoons
- weighing scales
- measuring spoons
Ingredients
- 300 g uncooked white long grain or white basmati rice (cooked and cooled, or use 700-800g of leftover cooked rice)
- 1 teaspoon salt
- 2 tablespoon sunflower oil
- 1 medium leek (trimmed, and finely chopped)
- 2 sticks celery (finely chopped)
- 3 medium eggs (beaten)
- 1 tablespoon grated ginger
- 150 g frozen peas
- 2 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 4 spring onions (green onions) (finely sliced)
Instructions
- Cook the rice in a large saucepan of salted water for approximately 12-15 minutes, until just cooked. Then drain through a sieve and set aside to steam dry and cool completely. [Note: If using leftover cooked rice skip this step].
- Once the rice has cooled, heat the sunflower oil in a large wok over a medium-high heat and add the celery and leek. Stir fry for 3-5 minutes then remove from the wok into a bowl and set aside.
- Add the beaten egg to the wok and scramble the eggs until they are golden brown in colour. Use a wooden spoon or spatula to break up the egg into smaller pieces as it cooks.
- Add the cooked rice to the wok and stir fry for 1 minute. Now add the leeks and celery back into the wok, give it a good stir to combine, then add the peas and grated ginger. Stir fry for a further minute.
- Now add the oyster sauce to the wok along with the soy sauce. Stir thoroughly through the rice to ensure it is all coated.
- Finally stir through the spring onions and serve immediately.
Notes
This recipe cooks the rice fresh, ensure you allow it to steam dry in a sieve to cool completely and allow the grains to separate.
If you have day old leftover cooked white rice, this is a great way to use it up. Once the rice has been cooked and cooled, it should be placed in the fridge to keep it cold until you are ready to cook the rice. Do not reheat cooked rice more than once!
This recipe is really adaptable, try adding in more vegetables for example baby corn, broccoli or green beans can be added along with the peas.
Transform this side dish into a main meal by adding some prawns, or leftover roast chicken or roast ham.
For a vegetarian option try adding in some tofu, but if serving to vegetarians leave out the oyster sauce!
Nutrition Facts
Easy Egg Fried Rice
Amount Per Serving
Calories 441
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 123mg41%
Sodium 565mg25%
Potassium 324mg9%
Carbohydrates 71g24%
Fiber 4g17%
Sugar 4g4%
Protein 13g26%
Vitamin A 965IU19%
Vitamin C 20mg24%
Calcium 76mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
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