Eggy fried rice
Introduce your kids to Chinese food with this tasty, quick, rice recipe
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Cook:40 mins
- Serves 2 kids portions (with enough left for 2 adults)
- Easy
Nutrition per serving
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kcal 306
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fat 12g
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saturates 5g
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carbs 44g
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sugars 0g
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fibre 2g
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protein 9g
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salt 0.92g
Ingredients
- 200g basmati rice (or use cooked rice)
- 85g carrots, diced
- 1 tbsp vegetable oil
- 2 eggs
- 25g butter
- 2 large spring onions, finely sliced
- 1 tbsp soy sauce
- 85g frozen peas
Method
Wash the rice and cook according to pack instructions in lightly salted water with the diced carrots. About 5 minutes before it's ready, tip in the frozen peas.
While the rice is cooking, heat the oil in as mall frying pan (about 20cm) and lightly beat the eggs with a little salt. Pour the eggs into the pan to coat the base, and cook until almost set as a thin omelette - this should take about 2-3 minutes. Flip the omelette and cook for a few seconds more, then slide it out of the pan and roll it up into a sausage shape. Keep warm.
Melt the butter in a wok or large frying pan and sauté the spring onions for 1 minute. Fluff up the rice mixture with a fork (there should be no cooking liquid left). Tip into the wok with the soy sauce and a little salt and freshly ground black pepper, then stir fry for 2 minutes.
Divide half the rice between two bowls, cut the omelette crossways into strips and scatter over the top. (Keep the remaining rice in a cool place for later.)
