Egg-fried rice
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
- 250g long grain rice
- 3 tbsp vegetable oil
- 1 onionfinely chopped
- 4 eggsbeaten
- 2 spring onionssliced, to serve
Nutrition: Per serving
- kcal387
- fat14g
- saturates2g
- carbs53g
- sugars2g
- fibre1g
- protein12g
- salt0.2g
Method
step 1
Cook the rice following pack instructions, then drain, spread it out to steam-dry and set aside.
step 2
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.
step 3
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.