Fried rice. Recipe

Name: Fried rice.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 de-seeded red chilli (optional); 2 sachets of long grain rice; 1 cup of cooked meat (Beef/Chicken/Pork); 2 eggs (Beaten); 2 tsp Sesame oil; 2 tbsp Dark soy sauce; 2 tbsp light soy sauce; 1 bunch Spring onion; 2/3 cup peas; 1 tbsp groundnut oil

Servings: persons

1/2 de-seeded red chilli (optional)
2 sachets of long grain rice
1 cup of cooked meat (Beef/Chicken/Pork)
2 eggs (Beaten)
2 tsp Sesame oil
2 tbsp Dark soy sauce
2 tbsp light soy sauce
1 bunch Spring onion
2/3 cup peas
1 tbsp groundnut oil

1
Cook rice for 10 minutes in simmering water.
2
Drain and leave to cool until at room temperature or fridge temperature.
3
In a warm wok, add the groundnut oil and when hot, coat the wok.
4
Add the beaten eggs and let them form an omelette.
5
Flip and when cooked take it out of the wok and shred it.
6
Add half the sesame oil to the wok and let it warm up.
7
When hot add the chilli, peas, spring onion (sliced) and cook in the oil for a minute.
8
Add the cold rice, egg and meat and toss to mix together for a couple minutes to toast the rice slightly.
9
Add the remaining sesame oil and the dark and light soy sauce.
10
Cook until sauce is mixed in and the rice is very hot and serve.

357

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 de-seeded red chilli (optional), 2 sachets of long grain rice, 1 cup of cooked meat (Beef/Chicken/Pork), 2 eggs (Beaten), and more.

Yes, Fried rice. falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fried rice.

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