HOW TO COOK EGG FRIED RICE RECIPES

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EGG FRIED RICE RECIPE - BBC GOOD FOOD | RECIPES AND ...



Egg fried rice recipe - BBC Good Food | Recipes and ... 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

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4

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. You can also add sesame oil, ground white pepper and a splash of soy sauce to season.

Nutrition Facts : Calories 387 calories, FatContent 14 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 53 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 1 grams fiber, ProteinContent 12 grams protein, SodiumContent 0.2 milligram of sodium

EGG-FRIED RICE RECIPE - BBC FOOD



Egg-fried rice recipe - BBC Food image

Watch our video to find out how to make egg-fried and discover just how easy it is. Each serving provides 519 kcal, 18g protein, 69g carbohydrates (of which 6.3g sugars), 18g fat (of which 3.5g saturates), 4g fibre and 1.8g salt.

Provided by BBC Food

Prep Time 30 minutes

Cook Time 30 minutes

Yield Serves 2

Number Of Ingredients 11

150g/5½oz long grain rice or basmati rice
2 tbsp sesame, vegetable or olive oil
2 large free-range eggs, beaten
1 small onion, finely chopped
½ red pepper, finely chopped
2 garlic cloves, crushed
3cm/1¼in piece fresh root ginger, peeled and grated (optional)
2 spring onions, finely sliced
50g/1¾oz frozen peas, defrosted (optional)
1 tbsp light soy sauce
salt and black pepper

Steps:

  • Tip the rice into a medium saucepan. Add 300ml/10fl oz water and bring to the boil. Reduce the heat, cover with a lid and simmer for 10 minutes. Remove from the heat, drain off any excess water and leave to steam dry, uncovered in the pan until ready to use.
  • Heat a tablespoon of the oil in a frying pan or wok over a medium heat. Add the eggs and cook, stirring, until scrambled. Transfer to a plate and return the pan to the heat.
  • Heat the remaining tablespoon of oil in the pan over a high heat. Add the onion and pepper, then season with salt and pepper. Fry for 2 minutes, then add the garlic and ginger, if using, and fry for a further minute.
  • Reduce the heat to medium, add the cooked rice, spring onions, peas, if using, scrambled egg and soy sauce. Toss together and cook for 3–5 minutes, or until heated through.

Nutrition Facts : Calories 519kcal, CarbohydrateContent 69g, FatContent 18g, FiberContent 4g, ProteinContent 18g, SaturatedFatContent 3.5g, SugarContent 6.3g

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