Egg & Spring Onion Fried Rice
Recipe: #25552
February 03, 2017
Categories: Side Dishes, Eggs, Rice, White Rice, Asian, Wok/Stir-Fry Gluten-Free, High Protein, Kosher, Low Carbohydrate, Non-Dairy, Vegetarian, Vegetarian Dinner, more
"From our Saturday newspaper The Weekend West and their Meals For One feature. Times are estimated."
Original is 1 serving
Ingredients
Nutritional
- Serving Size: 1 (906.8 g)
- Calories 1034.2
- Total Fat - 40.3 g
- Saturated Fat - 7.7 g
- Cholesterol - 416.6 mg
- Sodium - 2648.3 mg
- Total Carbohydrate - 138.8 g
- Dietary Fiber - 12.8 g
- Sugars - 11.4 g
- Protein - 32.7 g
- Calcium - 285.6 mg
- Iron - 12.7 mg
- Vitamin C - 51.3 mg
- Thiamin - 1 mg
Step by Step Method
Step 1
Heat the oil in a wok or frypan to hot and add the garlic, ginger and spring onion and toss for a minute and then add the rice and toss until it is hot and then add the eggs and ross until the rice is coated.
Step 2
Remove from the heat and toss through the soy sauce and the sprouts and serve with the extra spring onions and coriander.
Tips
No special items needed.
0 Reviews
You'll Also Love
