Perfect Egg Fried Rice Variations Recipes

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EGG-FRIED RICE



Egg-fried rice image

Don't call the Chinese takeaway - make your own egg-fried rice. Use leftover rice, or cook and dry it on a plate before using so it doesn't stick to the wok

Provided by Elena Silcock

Categories     Side dish

Time 20m

Number Of Ingredients 5

250g long grain rice
3 tbsp vegetable oil
1 onion, finely chopped
4 eggs, beaten
2 spring onions, sliced, to serve

Steps:

  • Cook the rice following pack instructions, then drain, spread it out to steam-dry and set aside.
  • Heat 2 tbsp of the oil in a large wok over a high heat, then add the onion and fry until lightly browned, around 5 mins. Add the rice, stir and toast for about 3 mins, then move to the side of the pan.
  • Add the remaining oil, then tip 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. Tip into a serving bowl and scatter over the spring onion to serve.

Nutrition Facts : Calories 387 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.2 milligram of sodium

PERFECT EGG FRIED RICE (+ VARIATIONS)



Perfect Egg Fried Rice (+ Variations) image

Showing you how to cook perfect egg fried rice! Made with a simple ingredient list including rice, carrots, beans and eggs tossed in a simple soy and sesame oil sauce. It's kid-friendly, freezer-friendly, and perfect for using up what you have in your fridge and pantry.

Provided by Denise Bustard

Categories     Main Course

Time 1h

Number Of Ingredients 13

2 tablespoons vegetable oil (divided)
6 large eggs
salt & pepper
2 onions ((diced))
3 tablespoons ginger ((grated))
2 carrots ((peeled and finely chopped))
1 bell pepper ((diced))
6 oz green beans ((2 cups; cut into small pieces))
1/4 cup reduced sodium soy sauce
1 tablespoon sesame oil
3.5 cups cooked and cooled rice ((day old recommended; see note *))
1/4 teaspoon salt ((**see note))
1 tablespoon toasted sesame seeds

Steps:

  • Heat 1 tablespoon of oil over medium heat in a large wok or pan.
  • Beat the eggs together, season with salt and pepper, then add to the heated pan.
  • Cook the eggs, scrambling, until cooked through. Transfer the eggs to a clean bowl.
  • Add the remaining tablespoon of oil to the wok or pan.
  • Add the onions and ginger, and cook for 3 minutes.
  • Add the carrots, bell pepper and green beans, and cook for another 5 or so minutes, until cooked to your liking.
  • Add the soy sauce, sesame oil and rice to the pan and stir until everything is evenly distributed.
  • Fold in the eggs.
  • Taste and add more salt if necessary.
  • Sprinkle with sesame seeds and enjoy!

Nutrition Facts : ServingSize 1 /7 of batch (1.5 cups), Calories 311 kcal, Carbohydrate 46 g, Protein 9 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 159 mg, Sodium 962 mg, Fiber 3 g, Sugar 5 g

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