© 2019 Ching He Huang. All rights reserved.

Special Fried Rice

Serves : 2 Preparation 10 mins Cooking 5 mins Total 15
Nutrition facts: 562.00 calories 28.70g protein 72.40g carbs 3.10g sugars 19.70g fat 2.80g 2.70g fibre 1149.00mg sodium
Ingredients: 2 tbsp Vegetable oil 2 cloves, chopped Garlic 1 tbsp, peeled and grated Ginger 2, chopped Spring onion 150g / 0.33 lb small raw, shelled and deveined Prawn 50g / 0.11 lb, diced Red pepper 50g / 0.11 lb, boiled and drained Garden peas 2, lightly scrambled Egg 400g / 0.88 lb steamed, cooled Jasmine rice 2 tbsp Low sodium light soy sauce 1 tbsp Oyster sauce ½ tsp Ground white or black pepper 1 tsp Sesame oil What could be better than a brunch dish of egg fried rice If I am cooking rice, I will always think one step ahead and make more so that I have plenty of rice leftover the next day to make my special fried rice. Actually this is a great way to use up any leftover vegetables or meat. The trick is to scramble some eggs into very small pieces using a pair of chopsticks as it cooks in the wok into small stringy layers, and then incorporate the rice and the other ingredients so that you can fluffy pieces of egg in the rice - that is how I like my fried rice.

Special Fried Rice

  1. Serves : 2
  2. Preparation time 10 Minutes
  3. Cooking time 5 Minutes
per serving

Cals


562.00

Protein (g)


28.70

Carbs (g)


72.40

Sugars (g)


3.10

Fat (g)


19.70

Sat Fat (g)


2.80

Fibre (g)


2.70

Sodium (mg)


1149.00

Source from

Ching He Huang Web Site

About the recipe

main courses

What could be better than a brunch dish of egg fried rice If I am cooking rice, I will always think one step ahead and make more so that I have plenty of rice leftover the next day to make my special fried rice. Actually this is a great way to use up any leftover vegetables or meat. The trick is to scramble some eggs into very small pieces using a pair of chopsticks as it cooks in the wok into small stringy layers, and then incorporate the rice and the other ingredients so that you can fluffy pieces of egg in the rice - that is how I like my fried rice.

Ingredients
  • Vegetable oil - 2 tbsp
  • Garlic - 2 cloves, chopped
  • Ginger - 1 tbsp, peeled and grated
  • Spring onion - 2, chopped
  • Prawn - 150g / 0.33 lb small raw, shelled and deveined
  • Red pepper - 50g / 0.11 lb, diced
  • Garden peas - 50g / 0.11 lb, boiled and drained
  • Egg - 2, lightly scrambled
  • Jasmine rice - 400g / 0.88 lb steamed, cooled
  • Low sodium light soy sauce - 2 tbsp
  • Oyster sauce - 1 tbsp
  • Ground white or black pepper - ½ tsp
  • Sesame oil - 1 tsp

Steps

  • Heat a wok over high heat and add in the vegetable oil.
  • Add in the garlic, ginger and spring onion. Stir-fry for 30 seconds.
  • Add in the prawns and stir-fry for 1 minute.
  • Add the green peas, diced red pepper and scrambled eggs and mix well.
  • Add the cooked rice, mixing well, stir-frying well for 1 minute.
  • Add in the soy sauce, oyster sauce, ground black pepper and sesame oil and stir-fry for 1 minute.
  • Serve at once.
Ingredients
  • Vegetable oil - 2 tbsp
  • Garlic - 2 cloves, chopped
  • Ginger - 1 tbsp, peeled and grated
  • Spring onion - 2, chopped
  • Prawn - 150g / 0.33 lb small raw, shelled and deveined
  • Red pepper - 50g / 0.11 lb, diced
  • Garden peas - 50g / 0.11 lb, boiled and drained
  • Egg - 2, lightly scrambled
  • Jasmine rice - 400g / 0.88 lb steamed, cooled
  • Low sodium light soy sauce - 2 tbsp
  • Oyster sauce - 1 tbsp
  • Ground white or black pepper - ½ tsp
  • Sesame oil - 1 tsp