Looking for something?

Egg Fried Rice

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1 litre water
  • 1 Knorr Vegetable Stock Cube
  • 300 grams long grain rice
  • 1 tablespoons sesame oil
  • 2 small red peppers chopped
  • 2 garlic clove thinly sliced
  • 3 spring onions sliced
  • 1 heaped teaspoon Chinese five spice powder
  • 2 large eggs
  • black pepper

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

376kcal

Energy (kJ)

1574kJ

Protein (g)

10.3g

Carbohydrate incl. fibre (g)

64.4g

Carbohydrate excl. fibre (g)

62.3g

Sugar (g)

2.3g

Fibre (g)

2.1g

Fat (g)

7.7g

Saturated fat (g)

2.0g

Unsaturated fat (g)

5.0g

Monounsaturated fat (g)

2.7g

Polyunsaturated fat (g)

2.2g

Trans fat (g)

0.0g

Cholesterol (mg)

126mg

Sodium (mg)

322mg

Salt (g)

0.80g

Vitamin A (IU)

1246IU

Vitamin C (mg)

41.3mg

Calcium (mg)

61mg

Iron (mg)

4.16mg

Potassium (mg)

235mg

Total

1505kcal

6295kJ

41.4g

257.5g

249.1g

9.2g

8.4g

30.6g

7.8g

19.9g

11.0g

8.9g

0.0g

506mg

1288mg

3.22g

4985IU

165.1mg

242mg

16.63mg

939mg


  • 1 Place the water and Knorr Stock Cube in a saucepan and bring to the boil. Add the rice, stir once, and return to the boil, then turn the heat down and follow cooking times on pack.
  • 2 Heat half the oil in a wok and stir-fry the red pepper for 3–4 minutes. Now add the garlic, spring onions and Chinese five-spice and stir-fry for 2 minutes.
  • 3 Beat the eggs. In a separate non-stick pan, heat up the rest of the oil and pour in the egg mixture to make a thin omelette; stir for the first minute then leave to set. Flip it over for 1 minute, then remove from the pan and cut into thin slices.
  • 4 Add the cooked rice to the wok with the vegetables, stir, then add the omelette, and serve.