Chinese egg-fried rice is quick, easy to make and packed with tasty ingredients which you can chop and change each time.
Prep time: 20 mins
Cooking time: 20 mins
Skill level: Easy peasy
Costs:Cheap as chips
- 2 medium eggs
- Salt and freshly ground black pepper
- 2-3 spring onions, finely chopped
- 3tbsp vegetable oil
- 100g (3½oz) peeled raw or cooked prawns
- 100g (3½oz) cooked meat (chicken, pork or ham), finely diced
- 100g (3½oz) frozen peas, thawed in water
- 2tbsp light soy sauce
- 350g (12oz) cold cooked basmati rice
- 60g (2oz) cashew nuts, toasted and roughly chopped (optional)
- To make 350g (12oz) cooked rice, cook 150g (5oz) rice in a pan with enough cold water to cover it well. Put the lid on the pan, bring just to the boil, then turn the heat down and simmer for 12 mins. Drain the rice well and cool.
- Lightly beat the eggs with a good pinch of salt and add 1tsp of the spring onion.
- Heat a non-stick frying pan or wok, add 1tbsp oil, then add the eggs and scramble them until just set. Remove from the pan and set aside in a bowl.
- Heat the rest of the oil in the pan or wok, add the prawns and when they have just turned pink (if you’re cooking raw prawns), add the meat and peas. After a quick stir, add 1tbsp soy sauce, cook for a minute then add the rice and the rest of the spring onion. Stir to separate the rice grains.
- Add the cashew nuts, if you’re using them. Serve hot and sprinkle with a little more soy sauce to taste.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.