Egg Fried Rice #2

Egg Fried Rice #2

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Servings: 4
Calories: 476


  • 12 oz long grain white rice
  • salt and pepper
  • 3 tbsp vegetable oil
  • 2 eggs
  • 1 clove garlic crushed
  • 6 spring onions finely chopped
  • 6 oz frozen petit pois
  • 1 tbsp light soy sauce


  • Put rice in a pan of lightly salted boiling water. Cook for 10 - 12 mins until tender. Drain and rinse well.
  • Beat eggs with a pinch of salt. Add 1 tbsp oil to a wok and heat until hot. Add eggs to wok and stir fry until lightly scrambled. Transfer to a bowl.
  • Add remaining oil to wok, add garlic and rice and stir fry for 1 - 2 mins. Add spring onions and petit pois. Stir fry for 3 - 4 mins.
  • Gently stir in eggs and soy sauce. Season and serve.
  • Soy sauce is available in light and dark varieties. If you prefer a stronger flavour, use dark soy sauce.
Calories: 476 kcal
Carbohydrates: 76 g
Protein: 12 g
Fat: 13g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 82 mg
Sodium: 292 mg
Potassium: 294 mg
Fiber: 4 g
Sugar: 3 g
Vitamin A: 624 IU
Vitamin C: 21 mg
Calcium: 62 mg
Iron: 2 mg
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