25min 4 ppl
Egg and Spring Onion Fried Rice
12 minutes
4 people
Easy≤30 min & ≤6 steps
12 min · 5 steps
Easy: ≤30 min and ≤6 steps
400 kcalper person
Protein 14g
Carbs 58g
Fats 12g
About this dish
The vegetarian side of Thai fried rice, kept as simple as the crab version it stands in for, letting plenty of egg and a generous handful of spring onion carry it.
Allergy Info
Gluten, Eggs, Soya
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Garlic clovesfinely chopped3
- Spring onionssliced5
- Cucumbersliced, to serve1
- Limescut into wedges, to serve1
- Fresh Corianderroughly chopped, to serve10 g
Dairy & Eggs
- Eggs4
Dried Goods
- Jasmine ricecooked and cooled400 g
Spices & Seasonings
- White pepper0.5 tsp
Oils & Condiments
- Vegetable Oil2 tbsp
- Light soy sauce1 tbsp
- Vegetarian oyster sauce1 tbsp
Utensils
- Wok
- Chopping board
- Sharp knife
Method
1
Heat the vegetable oil in a wok over medium-high heat and stir-fry the garlic for 1 minute until fragrant.
Approx. 1 minute
2
Push the garlic to one side, crack in the eggs and scramble for 3 minutes, breaking into large pieces as they set.
Approx. 3 minutes
3
Add the rice, light soy sauce, vegetarian oyster sauce and white pepper, and stir-fry for 4 minutes until every grain is coated and heated through.
Approx. 4 minutes
4
Stir in the spring onions and toss for 1 minute.
Approx. 1 minute
5
Divide between four plates, scatter over the coriander and serve with cucumber and lime wedges.
Approx. 3 minutes
