Everyone's had egg fried rice but try this quick and easy taste of south east Asia. The peanuts and chili gives the whole thing zing.
Serves 4
Ready in 20 minutes
Per serving:
572kcals
31.1g fat (5.7g saturated)
20.1g protein
57g carbs
4.3g sugar
2.1g salt
1. Mix the eggs, chilli and seasoning. Heat half the oil in a wok or large frying pan over a medium heat. Add the egg and cook like a pancake, until set and pale golden. Slide out, roll up and finely shred. Set aside.
If you're not vegetarian, add some finely diced pork or chicken to the wok along with the peanuts, if you like.
2. Add the remaining oil and peanuts to the wok and stir-fry for 2 minutes. Add the spring onions, cook for 1 minute, then add the cooked rice, peas and soy sauce. Stir-fry until the rice is hot. Serve topped with the egg and extra soy sauce to drizzle over.
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