Chinese-stye egg-fried rice

Chinese-style egg-fried rice

This quick and easy recipe is great as a side with a Chinese dish or on its own as a light meal.

By , 21 September 2015
Chinese-style egg-fried rice
  • Ready in: 30 mins
  • Serves: 4
  • Price: 34p per serving
Nutritional Info
Each 226g serving contains
  • Fat 13
  • Sat Fat 2.9
  • Sugar 1.6
  • Salt 0.13
  • Cals 337
of your reference intake.
Typical energy values per 100g: 624kJ/149kcal.
  • 200g white long-grain rice
  • 2 large free-range eggs
  • 2 tsp sesame oil
  • 2 tbsp groundnut oil
  • 2-4 spring onions, chopped
  • 100g frozen peas, blanched
  • 100g beansprouts (optional)
  • Rinse the rice in cold running water. Put in a pan with 400ml cold water and boil for 5 minutes or until most of the water has evaporated. Reduce the heat to very low, cover the pan with foil and a lid and cook for 5 minutes. Remove from the heat and set aside for 5 minutes. Tip into a shallow dish and leave until cold.

  • Lightly beat the eggs with the sesame oil and season.

  • Heat a wok, add the groundnut oil and heat for a few seconds, then add the rice and stir-fry for 3 minutes.

  • Drizzle in the egg and stir-fry for 1 minute. Add the spring onions, peas and beansprouts, if using, and stir-fry for another 2 minutes or until the eggs have set, stirring the mixture so that the eggs break up.