Egg fried peanut rice
Adding a handful of salted peanuts to this easy egg fried rice recipe will completely change the game. Give it a go for a quick midweek dinner in just 20 minutes.
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Ingredients
- 2 medium eggs, beaten
- 1 red chilli, deseeded and chopped
- 2 tbsp vegetable oil
- 150g salted peanuts
- Bunch of spring onions, sliced
- 225g long-grain rice, cooked
- 100g frozen peas
- 2 tbsp light soy sauce, plus extra to serve
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Method
- 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.
- 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.
Nutrition
- 572kcals Calories
- 31.1g (5.7g saturated) Fat
- 20.1g Protein
- 57g (4.3g sugar) Carbs
- 2.1g Salt
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