The BEST Egg Fried Rice With Vegetables
This easy Chinese Egg Fried Rice will have you skipping takeaway and making your own. All ingredients are from Aldi UK.
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Servings: 2
Ingredients
- 300 g (1 ⅘ cups) cooked and cooled rice, basmati is perfect
- 2 tablespoons (2 tablespoons) olive oil, sesame oil would be good here, too
- 3 (3) eggs beaten
- 2 cloves (2 cloves) garlic, minced
- 1 (1) carrot, cubed
- 1 (1) bunch spring onions
- 1 (1) handful bean sprouts, optional
- 100 g (3 ½ oz) chopped roasted peanuts
- honey
- soy sauce
- sesame seeds
- oyster sauce or some stir fry sauce
Instructions
- Cook and cool the rice. If you don’t have time, the recipe will still work, it just won’t be as “toasty” as it would be otherwise.
- Heat the oil in a non stick skillet and add the carrot and garlic. Sauté until fragrant and tender, about 5 minutes. Add in the cooked rice and bean sprouts. Fry for about 5 minutes stirring occasionally so the rice doesn’t burn.
- Mix the sauce ingredients together and pour ¼ of it into the frying pan. Mix well into the rice. Add in the beaten eggs and stir until the eggs are cooked.
- Drizzle with the remaining sauce and top with the sliced spring onion, and chopped nuts.
Notes
Make sure your pan is hot so that the rice fries and doesn’t go mushy.
Nutrition
Calories: 237kcal | Carbohydrates: 4g | Protein: 9g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 246mg | Sodium: 116mg | Potassium: 201mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5452IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 1mg
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