Egg Fried Rice

Photo: Egg Fried Rice

TOTAL TIME: 15 min
Prep: 10 min
Inactive Prep: --
Cook: 5 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 3 tablespoons light soy sauce
  • Dash toasted sesame oil
  • Pinch freshly cracked white pepper
  • 1 large spring onion (green), finely sliced
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Directions

Heat a wok over a high heat and add 1 tablespoon groundnut oil. Add the eggs and scramble for a few minutes, then remove them from the wok, and set side. Wipe down the wok.

Reheat the wok and add the remaining groundnut oil. Add the rice, and stir well to break up the grains. Then, add the tomatoes, and stir-fry for a few minutes.

Return the eggs to the wok, and season with the soy sauce, sesame oil, and white pepper, to taste. Add the spring onions, and mix well. Serve immediately.

SERVINGS: 4 (SIDE); Calories: 278; Total Fat 11 grams; Saturated Fat: 2 grams; Protein: 9 grams; Total carbohydrates: 35 grams; Sugar: 5 grams Fiber: 1 grams; Cholesterol: 159 milligrams; Sodium: 448 milligrams

Notes

This light vegetarian rice can accompany any strongly flavored dishes. The inspiration behind it comes from the famous 'egg flower' drop soup. I thought I would adapt the ingredients to fried rice instead of soup. In fact, in Beijing the combination of egg and tomato is quite popular, such as in the dish 'Xihongsi chao jidan' - 'Xihong' means 'Western red', 'Chao' means 'stir-fry', and 'Jidan' is 'egg', which means 'Western red (i.e. tomato) stir-fry with egg'. I hope you enjoy!

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5

Newest Ratings and Reviews

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  • on July 29, 2012

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    This was indeed quick, easy, and delicious! Even my non-tomato loving hubby loved it. I used Sushi rice instead of Jasmine. Also used my lovely home grown tomatoes. A great side to utilize going forward.......thanks Ching-He!

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  • on December 04, 2011

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    Really Easy Chinese
    I made this fried rice. I added some mixed vegetables with a bit of five spice to the hot oil before adding the cooked rice. It took less than 15mins to make, is delicious, and healthy.

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  • on September 13, 2011

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    Very authentic, tasty and fresh recipe! The tomatoes are an excellent addition to this dish. The only change is that I added some broccoli and used egg whites instead of the whole eggs. I made it for my roommate and she ate the ENTIRE pot! She even had some the next day for breakfast too lol. Fantastic recipe!

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