Here’s how we do egg fried rice. Healthier, fresher and way tastier than the takeaway version, this recipe contains a balance of slow-releasing carbs (brown rice), proteins, and fresh vegetables and herbs, to keep you satisfied and energised.
An easy lunch or dinner (it’s good cold, too), we particularly dig this dish after exercising.
You will need:
- 1 tbsp coconut oil (We use Lucy Bee)
- 2 garlic cloves, finely chopped
- 1-2 fresh chillies, finely chopped (we use bird’s eye chillies)
- 2 handfuls kale, finely chopped
- 150g king prawns
- 150g cooked brown rice
- 1 tbsp soy sauce or tamari
- 1 tbsp sesame oil
- Handful frozen peas
- 2 eggs
- 4 spring onions, finely chopped
- Handful fresh coriander, finely chopped
- Heat a wok or large frying pan over a moderate-high heat and heat the coconut oil until hot.
- Add the garlic and chillies and stir-fry for 20 seconds – being careful not to let them burn, then add the kale and fry for 1 minute stirring constantly.
- Add the prawns, rice, soy sauce, sesame oil and peas, and stir-fry for 4 minutes, stirring frequently. The pan should be hot and sizzling at this point.
- Part the ingredients in the pan to create a hole in the centre, then crack both eggs into the space. Cover them over with the ingredients and leave for 30 seconds, then fold everything over a few times with a spatula, until the egg is cooked.
- Just before the end of cooking, add the spring onions and coriander and stir through for 30 seconds or so until hot.
- Serve with extra chillies/spring onion/coriander sprinkled on top. Add more soy sauce to taste if necessary.
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