Simple egg fried rice
8
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
This takeaway classic is great on its own, or you could make it extra-special by adding cooked chicken breast or prawns
Ingredients
White Long Grain Rice, dry
200 g
Sunflower Oil
1 teaspoon(s)
Spring Onions
4 medium, sliced on the diagonal
Carrots, raw
2 medium, grated
Peas, fresh or frozen
80 g, thawed
Egg, whole, raw
4 medium, raw, lightly beaten
Premium ham
100 g, chopped
Soy Sauce
2 tablespoon(s)
Instructions
1
Cook the rice to pack instructions until just tender. Drain well.
2
Heat a nonstick wok over a medium-high heat. Add the oil and heat for 20 seconds. Add the spring onions and stir-fry for 30 seconds. Add the carrot and stir-fry for 30 seconds. Add the peas and stir-fry for 2 minutes. Add the cooked rice and stir-fry for a further minute.
3
Push the rice and vegetable mixture to the sides of the wok and pour the egg into the centre. Cook, without stirring, for 1 minute, or until the egg is beginning to set underneath. Using a spatula, draw in the sides of the egg, allowing any uncooked egg to run underneath. When the egg is almost set, stir-fry with the rice and veg mixture until well combined.
4
Add the ham and drizzle over the soy sauce, then stir-fry until heated through. Serve immediately.
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