Egg Fried Rice
A classic Chinese wok stir-fry using cold, pre-cooked jasmine rice.
⏱️ Prep: 10 min🍳 Cook: 10 min
Nutrition
310
Calories
10g
Protein
46g
Carbs
9g
Fat
Ingredients
| 350 g | cooked and cooled jasmine rice | |
| 3 tbsp | 45 ml | vegetable oil |
| 3 | large eggs, lightly beaten | |
| 2 cloves | garlic, minced | |
| 1 | small onion, chopped | |
| 100 g | frozen mixed vegetables (peas, carrots, corn) | |
| 3 | spring onions, sliced | |
| 2 tbsp | 30 ml | soy sauce (or tamari) |
| 1 tsp | 5 ml | sesame oil |
| 1/4 tsp | 1.3 ml | white pepper |
Instructions
Difficulty: Intermediate. Serves 4. Dietary labels: Vegetarian | Gluten-Free (use tamari) | contains egg.
- Heat 1 tbsp oil in a wok over medium heat. Add the beaten eggs and scramble until just set. Remove from the wok and set aside.
- Increase heat to high. Add the remaining 2 tbsp oil. Add garlic and onion and stir-fry for 30 seconds.
- Add the frozen vegetables and stir-fry for 1 minute.
- Add the cold rice, breaking clumps with a spatula. Fry for 2-3 minutes.
- Return the scrambled eggs to the wok. Add soy sauce, sesame oil and white pepper. Toss well.
- Add spring onions, stir for 30 seconds, then serve hot.
Chef's tip: For a smoky flavour (wok hei), cook in small batches and avoid overcrowding the pan.