EGGY FRIED RICE

Eggy fried rice image

Introduce your kids to Chinese food with this tasty, quick, rice recipe

Provided by Annabel Karmel

Time 40m

Yield 2 kids portions (with enough left for 2 adults)

Number Of Ingredients 8

Ingredients

200g basmati rice (or use cooked rice)
85g carrot , diced
1 tbsp vegetable oil
2 eggs
25g butter
2 large spring onions , finely sliced
1 tbsp soy sauce
85g frozen pea

Steps:

Wash the rice and cook according to pack instructions in lightly salted water with the diced carrots. About 5 minutes before it's ready, tip in the frozen peas.
While the rice is cooking, heat the oil in as mall frying pan (about 20cm) and lightly beat the eggs with a little salt. Pour the eggs into the pan to coat the base, and cook until almost set as a thin omelette - this should take about 2-3 minutes. Flip the omelette and cook for a few seconds more, then slide it out of the pan and roll it up into a sausage shape. Keep warm.
Melt the butter in a wok or large frying pan and sauté the spring onions for 1 minute. Fluff up the rice mixture with a fork (there should be no cooking liquid left). Tip into the wok with the soy sauce and a little salt and freshly ground black pepper, then stir fry for 2 minutes.
Divide half the rice between two bowls, cut the omelette crossways into strips and scatter over the top. (Keep the remaining rice in a cool place for later.)

Nutrition Facts : Calories 306 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 44 grams carbohydrates, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.92 milligram of sodium