Name Chinese Fried Rice 2


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  • Serves: 4
  • Complexity: medium
  • kcal: Sin-free on Green, 11 Sins on Original
  • Origin: Chinese
Chinese Fried Rice 2


  • Fry Light, for spraying
  • 2 large eggs, beaten
  • 227g/8 oz long grain rice
  • 1 pepper, deseeded & finely chopped
  • 6 spring onions, finely chopped
  • 1 large carrot, cut into matchsticks
  • 12 mangetout, cut into diagonal slices
  • 113g/4 oz garden peas
  • 1 small can water chestnuts, drained
  • 8-10 button mushrooms
  • 1 garlic clove, crushed (to taste)
  • 1 small piece root ginger, peeled & grated or 1 tsp dried ginger
  • 1/2 tsp dried paprika
  • 1/2 tsp soy sauce

Spray a large non-stick frying pan with Fry Light. Heat the pan until really hot and pour in the eggs. Lower the heat and cook very gently for 12-15 minutes until the underside is set and beginning to brown. Then either put the pan under a hot preheated grill to brown the top or carefully turn over the omelette in the pan and return to the heat to brown the underside. Once cooked slide onto a plate, leave to cool and then cut into strips. Cook the rice according to the packet instructions. In a large saucepan dry fry the vegetables with the garlic and ginger for approximately 5 minutes, add the cooked rice and mix well. Gently stir the strips of egg into the rice mixture and heat through. Season with the paprika and soy sauce before serving.

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