Egg fried rice
(at time of publication)
Step 1 Spray a non-stick pan with oil. Pour in the eggs, cook over a medium heat until set into a thin omelette. Roll up, remove, slice thinly and set aside.
Step 2 Spray the non-stick pan again, add the spring onion and stir-fry for 1 minute. Add the carrot batons and corn and stir-fry for a further 3 minutes.
Step 3 Stir in the ham, rice and peas and cook for another 3-4 minutes. Stir in the added sliced egg, soy sauce and sweet chili sauce until combined.
About this Recipe
- spray oil
- 2 eggs, lightly beaten
- 3 spring onions, sliced
- 1 carrot, baton sliced
- 150g can baby corn, drained
- 150g reduced-fat ham, chopped
- 4 cups cooked rice
- 1 cup frozen peas
- 3 tablespoons soy sauce
- 2 tablespoons sweet chilli sauce
Nutritional information (per serve)
Nutrition information is given per serve
*NS: not specified