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Cover - Crispy Egg Fried Rice Bowls

Crispy Egg Fried Rice Bowls

25 mins
494 cals per serving
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Donal's Notes

 I love fried rice and you can really pump it up with healthy vegetables when you make it at home. Its such simple comfort food!

Ingredients

jasmine rice
jasmine rice
sunflower oil
sunflower oil
firm tofu
firm tofu
garlic
garlic
spring onions
spring onions
carrot
carrot
frozen peas
frozen peas
sesame oil
sesame oil
eggs
eggs
oyster sauce
oyster sauce
red chilli
red chilli
toasted sesame seeds
toasted sesame seeds
sea salt
sea salt
ground black pepper
ground black pepper

Equipment

Small saucepan with lid
Small saucepan with lid
Sieve
Sieve
Wok or large frying pan
Wok or large frying pan
Wooden spoon
Wooden spoon
Slotted spoon
Slotted spoon

Method

1

Defrost the peas

2

Tip the rinsed rice into a pan and cover with 600ml of cold water. Season well with salt, cover and bring to the boi. Reduce the heat and cook for 12 minutes, then drain and rinse under cold water to make sure the grains are separated. Fluff up the grains of rice with a fork.

3

Meanwhile, heat 2 tablespoons of the oil in a large wok and fry the tofu for 6-7 minutes over a high hear until golden and crisp. Add the garlic and toss well until the garlic turns light gold, then tip onto a plate. Add another tablespoon of oil to the pan and fry half the spring onions and the carrot for 2-3 minutes. Return the tofu to the pan , add the peas and cooked rice and toss well; cook for a minute more. Drizzle with the soy sauce and sesame oil and spoon into a warm bowl.

4

Heat the remaining oil in the wok and when smoking hot add the eggs; cook for a minute until the edges are all bubbly and golden and crisp. Remove with a slotted spoon and frain on kitchen paper.

5

Divide the rice between four bowls and top each with an egg. Drizzle with the oyster sauce, scatter with the chilli, sesame seeds and remaining sliced spring onion and serve.

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