Fried Rice

4
Servings
10m
Prep Time
10m
Cook Time
20m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (310.3 g)
  • Calories 447.6
  • Total Fat - 16 g
  • Saturated Fat - 3.8 g
  • Cholesterol - 132.3 mg
  • Sodium - 660.1 mg
  • Total Carbohydrate - 59.5 g
  • Dietary Fiber - 2.3 g
  • Sugars - 1.9 g
  • Protein - 14.6 g
  • Calcium - 44.3 mg
  • Iron - 4.3 mg
  • Vitamin C - 5.7 mg
  • Thiamin - 0.4 mg

Step 1

Whisk the eggs with 1 teaspoon of the sesame oil in a bowl.

Step 2

Mix the soy sauce with the remaining sesame oil in a separate small bowl.

Step 3

Heat 1/2 tablespoon olive oil in a large frying pan or wok over a medium heat and pour the eggs into the pan and cook like a thin pancake, till set and golden and then remove from the pan and cut into thin strips and set aside.

Step 4

Heat remaining olive oil in the same pan over high heat and add the carrot, spring onion and ginger and stir fry for 2 to 3 minutes .

Step 5

Add the rice and peas and stir fry for 3 to 4 minutes and then stir in the corned beef and cook until heated through.

Step 6

Toss the soy sauce mixture through, then remove from the heat and divide among bowls.

Step 7

Serve with kecap manis, chilli sauce and extra soy sauce.

Tips & Variations


No special items needed.

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