Egg stir fried rice with oriental veg recipe

  • Serves 4
  • 0
  • 393 calories / serving
  • Healthy
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HE EGGSTIRFRY

First you need to make four individual thin omelettes. Heat 1 tsp of seasame oil in a nonstick frying pan, add one beaten egg, this should only take 1 minute. Remove onto a plate and roll up into a sausage shape, then cut this into diaganol slices. Repeat with the remaining eggs and set aside.

In a small bowl mix 2 tbsp of sesame oil, curry powder, vinegar, soy sauce and hoisin sauce.

Heat 1tbs of seasame oil in a wok or large frying pan, add your stir fry vegetable mix, stirring all the time for a couple of minutes. Cook the rice in the microwave for 2 ½ minutes then empty into the wok, followed by the sauce you made earlier. Give this a really good mix to make sure everything is coated.

Spoon the stir fired rice onto individual plates and top with some spring onions, egg omelette slices, coriander and chilli.

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  • Ingredients

  • 2x steamed basmati rice
  • 525g Chinese stir fried vegetables
  • 4tbsp toasted seasame oil
  • 1tsp curry powder
  • 2tbsp soy sauce
  • 50ml (2fl oz) Hoisin sauce
  • 1tbsp rice wine vinegar
  • 4 eggs
  • 4 spring onions, finely sliced
  • 1 red chilli, deseeded and finely chopped
  • 30g fresh coriander, roughly chopped
  • Energy 1650kj 393kcal 20%
  • Fat 19g 27%
  • Saturates 4g 19%
  • Sugars 8g 9%
  • Salt 1.4g 23%

of the reference intake
Carbohydrate 42.1g Protein 14.9g Fibre 4.2g

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