Healthy Egg Fried Rice
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tbsp Sesame oil
- 2 Garlic clove
- 400 g Cooked rice
- 4 Shallots (diced)
- 60 g Baby corn
- 30 g Fresh ginger (grated)
- 1 tbsp Chinese five spice
- 1 Red bell pepper (diced)
- 1 Courgette (zucchini) (diced)
- 100 g Beansprouts
- 100 g Cabbage (shredded )
- 1 Carrot (diced)
- 4 Eggs
- 3 tablespoons Soy sauce
Method
- Heat 1 tbsp Sesame oil in a pan and add 4 Shallots, 2 Garlic clove, 30 g Fresh ginger, 100 g Cabbage, 100 g Beansprouts, 60 g Baby corn, 1 Red bell pepper, 1 Carrot and 1 Courgette (zucchini). Stir fry for 5 minutes.
- Stir in 1 tbsp Chinese five spice and cook for a further minute.
- Add 400 g Cooked rice and 3 tbsp Soy sauce and cook for a further 2 minutes.
- Move the rice to one side of the pan and add 4 Eggs to the empty side. Scramble the eggs and then mix into the rice and serve.