Egg Fried Rice
Add chicken or prawns to make this a complete meal, or use this as a side :)
You can also find this recipe in our WTF? Cookbook.
As a side dish, this makes 4 portions - each portion contains:
167 Calories / 4.7g Carbs / 6.9g Protein / 12.2g Fat
As a main dish with prawns, this makes 2 portions - each portion contains:
428 Calories / 9.9g Carbs / 34.8g Protein / 25.3g Fat
As a main dish with chicken, this makes 2 portions - each portion contains:
488 Calories / 9.5g Carbs / 48.6g Protein / 26.1g Fat
30g Toasted Sesame Oil / Unsalted Butter / Olive Oil
Optional: 400g (raw weight) King Prawns, cooked, or 300g Raw Chicken (either breast or thigh meat), diced
500g Cauliflower / Broccoli (whole or as store-bought 'rice'). We will usually use a combination of both, using broccoli stalk rather than the florets.
1 Small Bunch Spring Onions, finely chopped
100g Green Pepper or Broccoli Florets. chopped
2 Garlic Cloves, finely chopped, or 10g Garlic Puree
10g Crushed Ginger or Ginger Puree
2 Large Eggs
Optional extra: 1/2 tsp Ketoroma Chinese Blend (available in our store)
Using a food processor, blitz the cauliflower / broccoli into rice.
Heat the butter/oil in a large frying pan / wok over a medium heat and add the spring onions and, if you're using them, the chicken or prawns.
Cook over a medium heat for 2-3 minutes and then add the green pepper / broccoli florets, ginger, and garlic. Cook for another couple of minutes to soften the veg and fully cook the chicken / prawns if you're using them.
Add the 'rice' and fry on high heat for 1-2 minutes. Combine all ingredients, reduce the heat to low and cover pan with lid.
Cook for 3-5 minutes and add a little water if needed to prevent the rice sticking to the pan.
Crack the eggs directly over the rice and combine over a high heat.
Continue to stir fry for 1-2 minutes to ensure the eggs are fully cooked.
Season and serve!