Egg fried rice Recipe
So simple, yet so effective. Can be adjusted to your preferred levels to fit your macronutrient requirements. Of course if you're keto, you should just have scrambled eggs.
Serves 2
Ingredients
- 10oz / 280g basmati rice, cooked
- 2 eggs
- 1 tbsp / 15ml vegetable oil
- a pinch of ground black pepper
- a splash of light soy sauce
Method
- To cook the rice (100g dry weight): Bring a pan of water to the boil. Add the rice and allow to simmer for 7 minutes. Drain the rice, return to the pan and place a lid on. Set aside for 7 minutes to finish steaming.
- In a large pan or wok, heat the oil. Beat the eggs with the pepper and add to the pan, quickly scrambling and frying them. While the eggs are still a little runny add the rice. Continue stirring quickly. The eggs will not take long to finish.
- Splash over the soy sauce. Serve immediately.
Nutrition
| Nutrition Information* | ||
|---|---|---|
| Per 100g | Per serving (211g) | |
| Energy (kj) | 654 | 1381 |
| Calories (kcal) | 157 | 332 |
| Protein (g) | 5.7 | 12.0 |
| Carbohydrate (g) | 19.1 | 40.4 |
| of which sugars (g) | 0.1 | 0.3 |
| Fat (g) | 6.4 | 13.5 |
| of which saturates (g) | 1.0 | 2.1 |
| Fibre (g) | 0.1 | 0.1 |
| Sodium (g) | 0.18 | 0.38 |
| * Approximate nutritional values based on average values in ingredients | ||