Introduce your kids to Chinese food with this tasty, quick, rice recipe
Ingredients:
- 2 large spring onions , finely sliced
- 1.0 tbsp soy sauce
- 2 eggs
- 85.0g carrots , diced
- 25.0g butter
- 85.0g frozen peas
- 1.0 tbsp vegetable oil
- 200.0g basmati rice (or use cooked rice)
Instructions:
- Wash the rice and cook according to pack instructions in lightly salted water with the diced carrots. About 5 minutes before it's ready, tip in the frozen peas.
- While the rice is cooking, heat the oil in as mall frying pan (about 20cm) and lightly beat the eggs with a little salt. Pour the eggs into the pan to coat the base, and cook until almost set as a thin omelette – this should take about 2-3 minutes. Flip the omelette and cook for a few seconds more, then slide it out of the pan and roll it up into a sausage shape. Keep warm.
- Melt the butter in a wok or large frying pan and sauté the spring onions for 1 minute. Fluff up the rice mixture with a fork (there should be no cooking liquid left). Tip into the wok with the soy sauce and a little salt and freshly ground black pepper, then stir fry for 2 minutes.
- Divide half the rice between two bowls, cut the omelette crossways into strips and scatter over the top. (Keep the remaining rice in a cool place for later.)
Eggy Fried Rice • Yield: 6 servings
Ingredients:
- 2 large spring onions , finely sliced
- 1.0 tbsp soy sauce
- 2 eggs
- 85.0g carrots , diced
- 25.0g butter
- 85.0g frozen peas
- 1.0 tbsp vegetable oil
- 200.0g basmati rice (or use cooked rice)
Eggy Fried Rice Nutrition Facts:
• Diet: Balanced
• Calories: 64.04
• Fat: 44.51
• Carbs: 61.57
• Protein: 32.72
• Cholesterol: 124.56
• Calcium: 19.82
• Sodium: 48.84* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.