Egg-fried rice
Serves: 4
Prep time: 5 minsTotal time: 
Recipe photograph by Jean Cazals
Egg-fried rice
Serves: 4
Prep time: 5 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
630Kcal
Fat
15gr
Saturates
3gr
Carbs
103.3gr
Fibre
1.3gr
Protein
18.8gr
Salt
3gr
Ching-He Huang
Ching-He Huang was born in Taiwan and grew up in South Africa and London. A self-taught cook, she's a regular face on television and author of seven best-selling books on Chinese cuisine for home cooks.
See more of Ching-He Huang’s recipes
Ching-He Huang
Ching-He Huang was born in Taiwan and grew up in South Africa and London. A self-taught cook, she's a regular face on television and author of seven best-selling books on Chinese cuisine for home cooks.
See more of Ching-He Huang’s recipes
Ingredients
- 2 tbsp vegetable oil
- 3 large eggs, beaten
- 8 shiitake mushrooms, sliced
- 100g frozen peas (no need to defrost)
- 2 x 250g pouches ready-cooked pure basmati rice
- 4 tbsp light soy sauce
- 2 tbsp sesame oil
- a pinch of ground white pepper
Step by step
- Heat a wok over a high heat and add half the oil. Tip in the eggs, stir to scramble, then remove to a plate and set aside.
- Add the rest of the oil and the mushrooms to the wok and stir-fry until softened. Tip in the peas and stir-fry for less than a minute before adding the rice. Stir-fry for 2 minutes then return the egg to the wok and stir through.
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Pour over the soy sauce and sesame oil, and add a pinch of white pepper before serving piping hot.TipWe've used pouches of ready-cooked rice, but you could use leftover cold cooked rice instead. Also, if you'd like the recipe to be gluten-free, please ensure that your soy sauce is guaranteed gluten-free.
