Chinese
Egg fried rice
Day-old rice is best for fried rice.
- 18minutes
- 7servings
- 175kcal each
- 9gprotein
Ingredients
The amounts here and inside every step follow this number.
- Eggs 7
- Carrots 1¾
- Peas 175 g
- Onions 1¾
- Soy sauce 3½ tbsp
- Cooking oil 3½ tbsp
From the cupboard
- Leftover cooked rice, about 5 cups (cold rice from the fridge works best)
- Salt and black pepper
- Optional: spring onion or chili sauce
What you will need
Wok or large frying pan, Bowl and fork, Wide spatula
Method
-
1
Prepare everything first 6 min
Break up the cold rice with your fingers. Chop the onion, dice the carrot small and beat the eggs with a pinch of salt. Stir-frying is fast, so keep it all next to the stove.
In this step
- Eggs7
- Carrots1¾
- Onions1¾
Ready when: No rice lumps; everything chopped.
-
2
Scramble the eggs 3 min
Heat 1¾ tablespoons oil on medium-high, pour in the eggs and stir until just set. Move them to a plate.
In this step
- Cooking oil1¾ tbsp
- Eggs7
Ready when: Soft pieces of egg, no liquid left.
-
3
Stir-fry the vegetables 4 min
Add the rest of the oil and stir-fry the onion, carrot and peas.
In this step
- Carrots1¾
- Peas175 g
- Onions1¾
- Cooking oilthe rest — 1¾ tbsp
Ready when: Carrots are tender-crisp.
-
4
Fry the rice 5 min
Add the rice, spread it out and leave for 1 minute, then toss. Add soy sauce and toss until every grain is hot.
In this step
- Soy sauce3½ tbsp
Ready when: Rice is steaming hot and lightly brown.
-
5
Fold in eggs and serve 1 min
Fold the eggs back in, taste for salt and pepper, and serve straight away.
Ready when: Eggs spread through the rice.
Cook Egg fried rice from what you already have.
The app checks your pantry first, scales the recipe for your table, builds the shopping list for what is missing and keeps the timers running while you cook.
