Egg-fried rice

  • Preparation Time5 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy
2 tablespoons groundnut oil
3 eggs, beaten
50g cooked baby shrimps
50g frozen peas
400g cooked jasmine rice (130g raw rice)
1-2 tablespoons light soy sauce
1 tablespoon toasted sesame oil
1-2 pinches of ground white pepper

1. Heat a wok over a high heat and add the groundnut oil. Pour in the beaten eggs and leave to settle for 1-2 minutes, then swirl the liquid egg around the wok and, using a wooden spoon, stir to lightly scramble it. Transfer to a plate and set aside.

2. Add the shrimps and frozen peas to the wok and stir-fry for less than 1 minute. Add the rice and mix well until the rice has broken down.

3. Return the scrambled eggs to the wok, season with soy sauce, sesame oil and white pepper to taste and serve immediately.

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