Written for one request, published for everyone
Egg Fried Rice with Peas and Spring Onion
A one-pan fried rice made with a pouch of cooked rice, scrambled egg and peas.
- Total
- 12 min
- Hands on
- 12 min
- Serves
- 1
- Method
- hob
- Cuisine
- Chinese
Per serving · estimated
- Energy
- 690 kcal
- Protein
- 23 g
- Fat
- 30 g
- Carbs
- 78 g
Method
Step 1 of 10
Slice the spring onions into thin rounds, keeping green and white apart.
spring onions
Step 2 of 10
Mince the garlic.
garlic
Step 3 of 10
Beat the eggs in a small bowl with a pinch of white pepper.
eggs
white pepper
Step 4 of 10
Heat the vegetable oil in a large frying pan over high heat until it shimmers.
vegetable oil
Step 5 of 10
Pour in the beaten egg and scramble for about 1 minute until just set and cooked to 71 °C, then tip onto a plate.
- eggs
Step 6 of 10
Add the garlic and spring onion whites to the pan and stir for 30 seconds until fragrant.
- garlic
- spring onions
What ‘ready’ looks like Step 7 of 10
Add the frozen peas and stir for 1 minute until thawed and bright.
frozen peas
Step 8 of 10
Break up the cooked rice into the pan and stir-fry for 3 minutes, pressing it flat between stirs.
cooked rice (pouch)
Step 9 of 10
Return the egg to the pan, add the soy sauce and sesame oil and toss for 1 minute.
- eggs
soy sauce
toasted sesame oil
Step 10 of 10
Scatter the spring onion greens over and serve straight from the pan.
- spring onions
This page is the answer, unchanged
Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.