Asian Fusion: Week #3
Egg Fried Rice
Jasmine rice stir-fried with scrambled eggs and leftover vegetables
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Adjusted to 3.4 servings (1 child = 70% of an adult portion).
Ingredients
- 340 g cooked jasmine rice (preferably day-old)
- 3.4 eggs, beaten
- Any leftover vegetables
- 2.55 tbsp GF soy sauce
- 1.7 tbsp sesame oil
- 2.55 garlic cloves, minced
- 1.7 spring onions, sliced
Instructions
- 1
Heat oil in a wok or large pan until very hot.
- 2
Add garlic and stir-fry 30 seconds. Add vegetables and stir-fry 2 minutes.
- 3
Push to one side. Pour in eggs and scramble until just set.
- 4
Add rice, breaking up clumps. Pour over soy sauce, toss everything. Top with spring onions.
💡Tips
- Day-old rice is drier and fries much better than fresh rice.