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Egg-fried rice


Serves: 4
timePrep time: 5 mins
timeTotal time:
Egg-fried rice
Recipe photograph by Jean Cazals

Serves: 4
timePrep time: 5 mins
timeTotal time:

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Nutritional information (per serving)
Calories
630Kcal
Fat
15gr
Saturates
3gr
Carbs
103.3gr
Fibre
1.3gr
Protein
18.8gr
Salt
3gr

Ching-He Huang

Ching-He Huang

Ching-He Huang was born in Taiwan and grew up in South Africa and London. A self-taught cook, she's a regular face on television and author of seven best-selling books on Chinese cuisine for home cooks. 
See more of Ching-He Huang’s recipes
Ching-He Huang

Ching-He Huang

Ching-He Huang was born in Taiwan and grew up in South Africa and London. A self-taught cook, she's a regular face on television and author of seven best-selling books on Chinese cuisine for home cooks. 
See more of Ching-He Huang’s recipes

Ingredients

  • 2 tbsp vegetable oil
  • 3 large eggs, beaten
  • 8 shiitake mushrooms, sliced
  • 100g frozen peas (no need to defrost)
  • 2 x 250g pouches ready-cooked pure basmati rice
  • 4 tbsp light soy sauce
  • 2 tbsp sesame oil
  • a pinch of ground white pepper

Step by step

  1. Heat a wok over a high heat and add half the oil. Tip in the eggs, stir to scramble, then remove to a plate and set aside.
  2. Add the rest of the oil and the mushrooms to the wok and stir-fry until softened. Tip in the peas and stir-fry for less than a minute before adding the rice. Stir-fry for 2 minutes then return the egg to the wok and stir through.
  3. Pour over the soy sauce and sesame oil, and add a pinch of white pepper before serving piping hot.
    Tip
    We've used pouches of ready-cooked rice, but you could use leftover cold cooked rice instead. Also, if you'd like the recipe to be gluten-free, please ensure that your soy sauce is guaranteed gluten-free.

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