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1. Recipes

Egg fried peanut rice recipe

By Angela Boggiano & Kate Belcher

Serving instructions

1. Serves 4
2. Ready in 20 minutes
3. Rate 1 star Rate 2 stars Rate 3 stars Rate 4 stars Rate 5 stars
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Everyone's had egg fried rice but try this quick and easy taste of south east Asia. The peanuts and chili gives the whole thing zing.

Ingredients

1. 2 medium eggs, beaten
2. 1 red chilli, deseeded and chopped
3. 2 tbsp vegetable oil
4. 150g salted peanuts
5. Bunch of spring onions, sliced
6. 225g long-grain rice, cooked
7. 100g frozen peas
8. 2 tbsp light soy sauce, plus extra to serve

Method

1. 1. Mix the eggs, chilli and seasoning. Heat half the oil in a wok or large frying pan over a medium heat. Add the egg and cook like a pancake, until set and pale golden. Slide out, roll up and finely shred. Set aside.
2. 2. Add the remaining oil and peanuts to the wok and stir-fry for 2 minutes. Add the spring onions, cook for 1 minute, then add the cooked rice, peas and soy sauce. Stir-fry until the rice is hot. Serve topped with the egg and extra soy sauce to drizzle over.

Nutritional info

Per serving: 572kcals, 31.1g fat (5.7g saturated), 20.1g protein, 57g carbs, 4.3g sugar, 2.1g salt

Chef's tip

If you’re not vegetarian, add some finely diced pork or chicken to the wok along with the peanuts, if you like.

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