Easy fried rice
5
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 6 • Difficulty: Easy
This super-easy version of a family favourite is a great way to use up leftover cooked rice. Serve it on its own for a tasty lunch, or with grilled chicken, pork or prawns for a hearty meal.
Ingredients
Egg(s)
2 medium, lightly beaten
Carrot(s)
1 medium, grated
Green shallot(s)
4 individual, thinly sliced, plus extra to serve
Cooked white rice
3 cup(s), (510g), (see tip)
Frozen green peas
½ cup(s), thawed, (75g)
Soy sauce
¼ cup(s), or tamari, (60ml)
Oil spray
2 x 3 second spray(s)
Instructions
1
Lightly spray a large non-stick wok or frying pan with oil and heat over medium–high heat. Add egg and swirl to form a thin omelette. When just set, use a spatula to break up egg into small pieces. Transfer to a plate and set aside.
2
Lightly spray the same wok again with oil and heat over medium–high heat. Stir-fry carrot and shallots for 2 minutes.
3
Add rice, peas and soy sauce. Stir-fry for a further 1–2 minutes, until heated through. Stir in cooked egg. Serve sprinkled with extra shallots.
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