Egg fried rice

Cooking Eggs Egg fried rice

Feed the whole family with this speedy fried rice.

Lables: Lower gi Gluten free Lactose free Milk free Wheat free
  1. Heat a wok or large frying pan over medium-high heat. Add 1/2 the peanut oil. Swirl to coat. Add egg. Cook, tossing and breaking up egg into large chunks, for 2 minutes or until lightly browned. Transfer to heatproof bowl.
  2. Carefully, wipe wok clean. Heat wok over medium-high heat. Add remaining peanut oil. Swirl to coat. Add sausage. Stir-fry for 2 minutes or until crisp. Add onion, carrot, capsicum and gai lan stems. Stir-fry for 5 minutes or until vegetables are just tender. Add gai lan leaves, rice, peas, oyster sauce and soy sauce. Stir-fry for 3 minutes or until heated through.
  3. Toss 1/2 the egg through fried rice. Serve topped with remaining egg and drizzle with sesame oil.

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1 tbsp peanut oil
4 eggs, lightly beaten
3 lup chong , thinly sliced diagonally
1 brown onion, cut into thin wedges
1 carrot, halved lengthways, sliced diagonally
1 red capsicum, chopped
1 bunch gai lan, stems cut into 5cm lengths, leaves roughly chopped
3 cups cold cooked white long-grain rice
1/2 cup frozen peas
2 tbsp oyster sauce
1 tbsp soy sauce
1 tsp sesame oil

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Easy
Serves
4 people
Method
Baking
Category
Eggs
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