Easy egg fried rice is quick to make but packed full of flavour. A great side dish to accompany any Chinese meal, or on it's own for a light, simple meal.
Cook the rice in a large saucepan of salted water for approximately 12-15 minute. Once cooked, drain and set aside.
Heat the sunflower oil in a large wok and add the celery and leek. Stir fry for 3 minutes then remove from the wok into a bowl and set aside.
Add the beaten egg to the wok and scramble them until they are golden brown in colour. Use a wooden spoon or spatula to ensure the egg is broken up.
Add the cooked rice to the wok and stir fry for 1 minute. Now add back in the leeks and celery, give it a good stir and 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 is really adaptable. To make it a meal on its own add in some prawns, or leftover roast chicken or roast ham.You can also add in more vegetables. Add the vegetables you enjoy eating, broccoli or green beans can be added along with the peas.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 378Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 123mg41%
Sodium 558mg24%
Potassium 306mg9%
Carbohydrates 71g24%
Fiber 4g17%
Sugar 4g4%
Protein 13g26%
Vitamin A 956IU19%
Vitamin C 20mg24%
Calcium 74mg7%
Iron 2mg11%
* 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 •