Pasta, Stir Fry & Side Dishes

Egg Fried Rice

Ingredients:
4 Tbsp (60 mL) butter, divided
2 large eggs, beaten
2 medium carrots, peeled and diced
1 small white onion, diced
3 cloves garlic, minced
4 cups (1 L) cooked and chilled long grain or brown rice*
4 Tbsp (60 mL) soy sauce
1 Tbsp (15 mL) hoisin sauce
¼ tsp (1 mL) dried chili flakes
1 cup (250 mL) frozen peas
3 green onions, sliced thinly on diagonal, plus extra for garnish**
1 Tbsp (15 mL) toasted sesame oil

Instructions:

Melt 1/2 Tbsp butter in a large nonstick skillet over medium-low heat. Add the eggs and cook, stirring occasionally, until the eggs are clumped and just slightly wet, about 2 to 4 minutes. Remove from skillet and set aside.

Increase heat to medium and add an additional 2 Tbsp butter to the skillet. Add carrots and onion; cook, stirring occasionally, until the onions and carrots have softened, about 5 minute, add minced garlic and cook until fragrant, about 1 minute.

Increase heat to high; add the remaining 1½ Tbsp butter to the skillet and immediately add the rice, soy sauce, hoisin sauce, and chili flakes and stir to combine. Cook, stirring and flipping the rice occasionally, until the rice begins to crisp up, about 3 minutes. Add the eggs, peas, and green onions, and stir to combine. Remove from heat and stir in the sesame oil until combined. Garnish with extra green onions before serving.

Serves: 4

Nutrients per serving:
Calories 497 
Fat 20 g
Carbohydrate 67 g
Fibre 7 g
Protein 13 g
Sodium 1255 mg

Nutrient Analysis Details:
* brown rice used for analysis
** Extra for garnish not included in analysis results