Egg fried rice

Name: Egg fried rice
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 160 g Dry rice; 100 g Egg, without shell; 80 g Peas; 80 g Carrot; 40 g Spring onion; 18 g Rapeseed oil; 20 g Soy sauce; 5 g Sesame oil

Rice tossed with egg, peas, carrot and spring onion.

Estimated total time: 30 minutes2 portionsAbout 520 kcal per portion

Egg fried rice — real photograph of the prepared dish — Photo: ProjectManhattan · CC BY-SA 3.0 · Photo source. Representative dish photograph; recipe ingredient choices and plating may differ. Resized and JPEG-compressed for display.

Ingredients for 2 portions

160 g Dry rice
100 g Egg, without shell
80 g Peas
80 g Carrot
40 g Spring onion
18 g Rapeseed oil
20 g Soy sauce
5 g Sesame oil

Method

Cook rice according to the packet, then spread on a large plate to release steam while preparing the vegetables; use promptly.
Dice carrot finely and slice spring onion. Heat half the neutral oil in a wok and scramble eggs until set, then remove.
Add remaining neutral oil and fry carrot and peas for 4 minutes. Add rice and stir-fry for 3–4 minutes until hot throughout.
Return eggs with spring onion, soy sauce and sesame oil. Toss for 1 minute, breaking up clumps, and serve immediately.

If using previously cooked rice, cool promptly, refrigerate and reheat thoroughly once. Dry rice quantity is used for nutrition and shopping.

蛋炒饭

Allergens and ingredient checks

Listed allergens: eggs, gluten, sesame, soy. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference

Adjust portions & add to shopping list