Egg fried rice
A couple of eggs can turn some rice and veges into a tasty meal.
Instructions
Spray a non-stick pan with oil. Pour in the eggs, cook over a medium heat until set into a thin omelette.
Roll up, remove, slice thinly and set aside.
Spray the non-stick pan again, add the spring onion and stir-fry for 1 minute. Add the carrot batons and corn and stir-fry for a further 3 minutes.
Stir in the ham, rice and peas and cook for another 3-4 minutes. Stir in the added sliced egg, soy sauce and sweet chili sauce until combined.
- Recipe by:
- Nikki Hart
First published October 2005
Recipe Information
Portions: 4
Time to make: 20 minutes
Total cost of all ingredients: $7.54 / $1.89 per serve
- Dairy-free
Ingredients
- spray oil
- 2 eggs, lightly beaten
- 3 spring onions, sliced
- 1 carrot, baton sliced
- 150g can baby corn, drained
- 150g reduced-fat ham, chopped
- 4 cups cooked rice
- 1 cup frozen peas
- 3 tablespoons soy sauce
- 2 tablespoons sweet chilli sauce
Nutrition Information
| per serve | |
|---|---|
| Energy |
1040
kJ
(251 Cals) |
| Protein | 16.6g |
| Fat - saturated |
6.2g
1.7g |
| Carbohydrates - sugars |
32.6g
5.2g |
| Dietary Fibre | 4.7g |
| Sodium | 2400mg |
| Calcium | 60mg |
| Iron | 3.2mg |
| * NS: Not specified | |
