Egg fried rice

1. 1

   Heat a wok until smoking and add half the groundnut oil. Add the beaten eggs and scramble for 1 - 2 minutes. Transfer them to a warm plate, set aside and wipe excess oil from the wok.

   2 min

2. 2

   Reheat the wok and add the remaining groundnut oil. Add the small broccoli florets and carrot and stir-fry for 3 minutes, until tender but still crunchy. Add the cold cooked rice and stir to separate the grains, then add the tomatoes and stir-fry for 1 - 2 minutes.

   5 min

3. 3

   Return the scrambled egg to the wok. Season the rice and vegetables to taste with the light soy sauce, optional toasted sesame oil and pepper, then stir in the sliced spring onion.

4. 4

   Pile the egg-fried rice onto plates and serve immediately.

1 serving ≈ 255 g

Nutrition values are estimates. - means data is unavailable.