Egg Fried Rice
Egg fried rice is a quick and tasty way to use up leftover rice. Perfect as a side dish or light meal, it’s ready in minutes and full of flavour.
Servings: 2
Calories: 332kcal
Ingredients
- 1 tbsp vegetable oil
- 4 eggs beaten
- 300 g day old rice
- 3 tbsp soy sauce
- 3 spring onions chopped
- 2 tbsp sesame oil
- Salt and pepper to taste
Instructions
- Heat a little vegetable oil in a large frying pan or wok. Add beaten eggs and stir, breaking them into small pieces as they cook. Remove from pan and set aside.
- Add more oil to the pan, tip in the rice, and break up any clumps. Heat through for a few minutes.
- Stir in soy sauce and any salt and pepper to taste
- Add sesame oil and toss to coat.
- Return eggs to the pan and mix well.
- Add chopped spring onions and fry for 1 minute more. Serve hot.
Nutrition
Calories: 332kcal | Carbohydrates: 3g | Protein: 14g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 327mg | Sodium: 1636mg | Potassium: 228mg | Fiber: 1g | Sugar: 1g | Vitamin A: 655IU | Vitamin C: 3mg | Calcium: 68mg | Iron: 2mg
