Quick Egg Fried Rice Recipe
Dinner in 15 minutes? Don't mind if I do! This easy Egg Fried Rice recipe is healthy, packed with vegetables, vegetarian, delicious, and ready in a flash.
Servings: 4 People
Ingredients
- 1 tsp Olive oil
- 2 Garlic cloves Crushed
- 1 tbsp Ginger Paste or fresh
- 1 Onion Finely chopped
- 1 tbsp Chinese five spice
- 1 Red pepper Sliced
- 1 Orange pepper Sliced
- 2 Carrots Chopped
- 150 g Peas Frozen
- 2 tbsp Dark soy sauce
- 2 tbsp Oyster sauce
- 500 g Microwave rice
- 4 Eggs
To serve (Optional):
- Spring onions (scallion) Sliced
- Red chilli Finely chopped
Instructions
- Heat your oil: In a heavy-bottomed frying pan.
- Starting frying: Add onions, garlic, ginger, Chinese five spice, the vegetables and fry over a high heat for 4 minutes.
- Rice and sauce in: Pour in your rice, oyster sauce and soy sauce and fry for a further 3 minutes.
- Time for the eggs: Whisk your eggs, make a couple of wells in the mixture and add the eggs. Leave them to cook in the wells for 1 minute, and then keep stirring until cooked, approx 4 minutes.
- To finish: Sprinkle with chopped spring onions and chillies.
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Notes
Oil: For a more authentic taste, substitute olive oil for sesame oil. However, don't go out and buy it, olive oil is just fine!
Garlic and ginger: I usually use a ginger paste, but fresh or frozen would also be fine, the same applies for garlic.
Peppers: The type of peppers used here are bell peppers.
Spring onions: These are called scallions/green onions in the USA.
Tyle of rice: I have used wholemeal basmati rice, this gives extra bite and provides a heathy dose of fibre, however you can use which ever type of rice you prefer.
Egg: I have used 4 eggs (1 per person) but 2 or 3 would be fine. If you like your pieces of egg to be chunky leave them in the wells until they are almost cooked and stir to break up, if you prefer smaller sticky pieces stir them after about two minutes.
Using home-cooked rice: Simply cook it the day before (or earlier in the day) and leave it in the fridge to cool. Cook from cold. If your rice is still warm, it may go mushy when stir fried because there will still be moisture in it. Allowing it to cool helps to dry it out a little, which helps it to stay intact with a more solid texture. It will also taste better.
Nutrition
Calories: 327kcal | Carbohydrates: 53g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 163mg | Sodium: 839mg | Potassium: 503mg | Fiber: 5g | Sugar: 7g | Vitamin A: 7485IU | Vitamin C: 95.6mg | Calcium: 80mg | Iron: 2.8mg