EGG FRIED RICE

cooked rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa adds protein and fiber while white rice is more economical.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is budget-friendly.

shrimp

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is plant-based and often less expensive than shrimp.

Chop the spring onion and set aside.

Peel the carrot and chop it into small pieces.

Dice the carrot into small, uniform pieces.

Prepare the green peas (frozen, already boiled).

Use day-old rice for best results; avoid fresh steamed rice as it can be sticky.

Whisk 2 eggs in a bowl until roughly mixed.

Heat a wok or deep pan until very hot.

Add vegetable oil to the hot wok.

Pour in the eggs and quickly whisk with chopsticks to scramble them.

Once the eggs are cooked and slightly browned, add the chopped spring onion and diced carrot.

Stir the vegetables until fragrant, then add the rice.

Gently push down the rice to break it apart without chopping it.

Add the green peas to the rice and stir to heat them up.

Season with 1/2 teaspoon of salt and black pepper to taste.

Pour soy sauce into the rice from the edge of the wok and stir quickly to combine.

Turn off the heat and serve the egg fried rice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens