Egg fried rice

(2) Rate it

• 0:15 Prep
• 0:15 Cook
• 4 Servings
• Easy

YOUR LOCAL PRICING

Looks like your closest store is Coles Geraldton 6530 Change location

$220kg

Brown Onions 1 each

$2.20 per 1kg

$2kg

Carrots 1 each

$2.00 per 1kg

INGREDIENTS

• 1 tablespoon peanut oil
• 4 eggs, lightly beaten
• 3 lup chong (Chinese sausage), thinly sliced diagonally
• 1 brown onion, cut into thin wedges
• 1 carrot, halved lengthways, sliced diagonally
• 1 red capsicum, chopped
• 1 bunch gai lan, stems cut into 5cm lengths, leaves roughly chopped
• 3 cups cold cooked white long-grain rice (see note)
• 1/2 cup frozen peas
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil

METHOD

• Step 1
  Heat a wok or large frying pan over medium-high heat. Add 1/2 the peanut oil. Swirl to coat. Add egg. Cook, tossing and breaking up egg into large chunks, for 2 minutes or until lightly browned. Transfer to heatproof bowl.
• Step 2
  Carefully, wipe wok clean. Heat wok over medium-high heat. Add remaining peanut oil. Swirl to coat. Add sausage. Stir-fry for 2 minutes or until crisp. Add onion, carrot, capsicum and gai lan stems. Stir-fry for 5 minutes or until vegetables are just tender. Add gai lan leaves, rice, peas, oyster sauce and soy sauce. Stir-fry for 3 minutes or until heated through.
• Step 3
  Toss 1/2 the egg through fried rice. Serve topped with remaining egg and drizzle with sesame oil.

NUTRITION

• 2053 kj
  ENERGY
• 21.1g
  FAT TOTAL
• 6.2g
  SATURATED FAT
• 5.4g
  FIBRE
• 17.9g
  PROTEIN
• 222mg
  CHOLESTEROL
• 1260mg
  SODIUM
• 55.1g
  CARBS (TOTAL)

All nutrition values are per serve

NOTES

If you don’t have leftover rice, cook 1 cup of rice then spread over a baking tray and place in the fridge to cool.

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• Author: Amira Georgy
• Image credit: Chris L Jones & Guy Bailey
• Publication: Super Food Ideas