Saturday, 5 October 2013

Special Egg Fried Rice

Serves 4
Syns per serving - Free on Extra Easy and Green; 7 Syns on Original
Fry Light
350gm cooked and cooled long-grain or jasmine/Thai fragrant rice
200gm frozen peas
Salt and freshly ground black pepper
2 large eggs, lightly beaten
3tbsp light soy sauce
400gm fresh beansprouts, rinsed
6 spring onions, very finely sliced
1. Spray a wok or large frying pan with Fry Light and place over a high heat. When it is almost at smoking point, add the cooked rice and stir-fry for about 3 minutes.
2. Add the peas, stir-fry for 5 minutes and season well. Add the beaten eggs and stir-fry for another minute.
3. Stir in the soy sauce, beansprouts and most of the spring onion and cook for 2 minutes until the eggs have set.
4. Scatter over the remaining spring onions to serve.

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