Introduce your kids to Chinese food with this tasty, quick, fried rice recipe.Ingredients
200g basmati rice (or use cooked rice)
85g carrots , diced
1 tbsp vegetable oil
2 eggs
25g butter
2 large spring onions , finely sliced
1 tbsp soy sauce
85g frozen peas
Method
1. Wash the rice and cook according to pack instructions in lightly salted water with the diced carrots. About 5 minutes before it's ready, tip in the frozen peas.
2. While the rice is cooking, heat the oil in as mall frying pan (about 20cm) and lightly beat the eggs with a little salt. Pour the eggs into the pan to coat the base, and cook until almost set as a thin omelette - this should take about 2-3 minutes. Flip the omelette and cook for a few seconds more, then slide it out of the pan and roll it up into a sausage shape. Keep warm.
3. Melt the butter in a wok or large frying pan and sauté the spring onions for 1 minute. Fluff up the rice mixture with a fork (there should be no cooking liquid left). Tip into the wok with the soy sauce and a little salt and freshly ground black pepper, then stir fry for 2 minutes.
4. Divide half the rice between two bowls, cut the omelette crossways into strips and scatter over the top. (Keep the remaining rice in a cool place for later.)
Nutrition Per serving
306 kcalories, protein 9g, carbohydrate 44g, fat 12 g, saturated fat 5g, fibre 2g, salt 0.92 g
Recipe from Good Food magazine, November 2003.
200g basmati rice (or use cooked rice)
85g carrots , diced
1 tbsp vegetable oil
2 eggs
25g butter
2 large spring onions , finely sliced
1 tbsp soy sauce
85g frozen peas
Method
1. Wash the rice and cook according to pack instructions in lightly salted water with the diced carrots. About 5 minutes before it's ready, tip in the frozen peas.
2. While the rice is cooking, heat the oil in as mall frying pan (about 20cm) and lightly beat the eggs with a little salt. Pour the eggs into the pan to coat the base, and cook until almost set as a thin omelette - this should take about 2-3 minutes. Flip the omelette and cook for a few seconds more, then slide it out of the pan and roll it up into a sausage shape. Keep warm.
3. Melt the butter in a wok or large frying pan and sauté the spring onions for 1 minute. Fluff up the rice mixture with a fork (there should be no cooking liquid left). Tip into the wok with the soy sauce and a little salt and freshly ground black pepper, then stir fry for 2 minutes.
4. Divide half the rice between two bowls, cut the omelette crossways into strips and scatter over the top. (Keep the remaining rice in a cool place for later.)
Nutrition Per serving
306 kcalories, protein 9g, carbohydrate 44g, fat 12 g, saturated fat 5g, fibre 2g, salt 0.92 g
Recipe from Good Food magazine, November 2003.
More fried rice recipe
Fast-fix fried rice
Spicy chicken fried rice
Stir-fried vegetable rice
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