The recipe
One batch makes 4 portions, in 30m start to finish.
Ingredients for 4 portions
Method
Cook the rice and prep
- Boil the kettle.
- Pour the boiling water from the kettle into a large pan and bring back to the boil. Add long grain rice and boil for 12 minutes, or as the pack says, until tender.
- While the rice boils, peel onions and dice into 1 cm pieces.
- Crack medium egg into a bowl and beat until well combined.
- Trim and slice spring onion thinly on the diagonal. Reserve for serving.
- Drain the rice and spread it over a large tray to steam dry and cool.
Fry
- Heat vegetable oil in a large wok or frying pan over a high heat.
- Fry the onion for 5 minutes until lightly browned.
- Add the cooled rice and stir-fry for 3 minutes to toast the grains.
- Push the rice to one side and add vegetable oil to the empty side.
- Pour in the eggs, let them set slightly, then stir them through the rice for 2 minutes until set and in small pieces.
- Scatter over the spring onions to serve.
How we’d cook it, not advice. We don’t check recipes for allergens, and ingredients vary by brand, so check the label on everything you use. Prepare and cook food the way the Food Standards Agency says. Allergens and food safety
Nutrition
Per portion- Energy
- 419 kcal
- Fat
- 16.9g
- Carbohydrate
- 53.4g
- Protein
- 13g
Nutrition details
- Energy
- 419 kcal
- Fat
- 16.9g
- of which saturates
- 6.2g
- Carbohydrate
- 53.4g
- of which sugars
- 3g
- Fibre
- 1.6g
- Protein
- 13g
- Salt
- 0.99g
Estimated from ingredient data.
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