Egg Fried Rice

Egg Fried Rice

Martine Chin
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Lunch
Servings 4

Ingredients
  

  • 3 cups cooked rice white, 480g
  • 3 tsp coconut oil
  • 6 eggs
  • 14 oz raw prawns 400g
  • 2 onions diced
  • 3 tbsp ginger grated
  • 2 carrots peeled, chopped
  • 1 bell pepper diced
  • 5 oz green beans cut into pieces, 150g
  • 4 tbsp tamari
  • 1 tbsp sesame oil

Instructions
 

  • Cook rice according to instructions on the packaging.
  • In the meantime, heat 1 tsp. coconut oil over medium heat in a large wok or pan. Beat the eggs together, season with salt and pepper, then add to the pan. Cook the eggs, mixing often, until cooked, then transfer to a clean bowl.
  • In the same pan heat, another 1 tsp. of coconut oil and stir fry the prawns until cooked, then set aside.
  • Add the remaining tbsp. of coconut oil to the pan, and cook the onions and ginger, for about 3 minutes. Next add the carrots, bell pepper, and green beans, and cook for another 5 minutes.
  • Add the soy sauce, sesame oil, and cooked rice to the pan and stir until everything is mixed well.
  • Lastly, add the eggs and cooked prawns, and season with salt and pepper if necessary.
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