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Egg fried peanut rice

Name: Egg fried peanut rice
Cook time: 20 min
Total time: 20 min
Yield: for 4 people
Cuisine: Chinese recipes
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

Easy
March 2007

Easy
March 2007

Test kitchen approved

for 4 people
Ready in 20 minutes

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.

Want more? Take a look at all our 20-minute dinner recipes.

Nutrition: per serving

Calories: 572kcals
Fat: 31.1g (5.7g saturated)
Protein: 20.1g
Carbohydrates: 57g (4.3g sugar)
Salt: 2.1g

Nutrition: per serving

Calories: 572kcals
Fat: 31.1g (5.7g saturated)
Protein: 20.1g
Carbohydrates: 57g (4.3g sugar)
Salt: 2.1g

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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

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.