Photo: Pille R. Priske
Fried rice with egg & ginger
9 ingredients
15 min + 15 min
Serves 4
openrecipes
John Torode's delicious egg fried rice is dotted with juicy prawns and makes a great addition to a Chinese feast
Estimated Nutrition (whole recipe, rough)
467
Calories
37g
Protein
6g
Fat
59g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Sunflower Oil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 tbsp sunflower oil
- 100g ginger , finely sliced
- 50g garlic , finely sliced
- 100g small peeled cooked prawns
- bunch spring onions , whites and greens separated and sliced
- 3 eggs , beaten
- 600g cooked rice (300g/11oz uncooked)
- 50ml rice wine or dry sherry
- 50ml light soy sauce
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes