Classic egg fried rice

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Classic egg fried rice
Serves 4
250g basmati rice, (or about 700g of cooked leftover rice)
3 tbsp vegetable oil
1 small onion, finely chopped
3 eggs, beaten
50g peas
2 spring onions, chopped
2 tbsp soy sauce
Sesame seeds
  1. Cook the rice according to the package instructions. When cooked, spread it out on a plate to steam dry and set aside.
  2. Heat two tablespoons of the oil in a wok or large frying pan over a high heat. Add the onion and cook for about 3-5 minutes until lightly browned.
  3. Add the rice and cook, stirring regularly, for about three minutes to fry, then push to one side of the pan.
  4. Add the remaining oil and pour in the egg mixture. Leave to cook a little, then mix in with the rice – stir vigorously to coat the grains or, if you prefer the egg chunkier, allow to set for a little longer before breaking up and stirring through.
  5. Add the peas and spring onion along with the soy sauce and give a final mix through before serving with a sprinkle of sesame seeds.

Per serving: 393kcals, 14g fat (3.1g saturated), 55.8g carbs (2.5g sugars), 10.2g protein, 2.3g fibre, 0.503g sodium