Fried Rice With Egg & Ginger

John Torode's delicious egg fried rice is dotted with juicy prawns and makes a great addition to a Chinese feast

• Cooking Time Prep 15 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  462

• Protein

  19g

• Carbs

  66g

• Fat

  14g

• Saturates

  3g

• Fibre

  2g

• Sugar

  3g

• Salt

  2.88g

Ingredients

• 3 tbsp sunflower oil
• 100g ginger, finely sliced
• 50g garlic, finely sliced
• 100g small peeled cooked prawns
• bunch spring onions, whites and greens separated and sliced
• 3 eggs, beaten
• 600g cooked rice (300g/11oz uncooked)
• 50ml rice wine or dry sherry
• 50ml light soy sauce

Directions

1. Heat the oil in a wok. Add the ginger and garlic, then stir-fry briefly until just coloured. Add the prawns and the whites of the spring onions, and cook for a further 3 mins. Pour in the beaten egg, let it set for a couple of secs, then break it up and stir well to scramble. Add the cooked rice and stir-fry everything together for 10 mins. Add the rest of the spring onions, rice wine and soy, then toss everything together well. Serve immediately.

Categories: Cuisines