Vietnamese egg fried rice
Golden, garlicky fried rice with egg, peas and carrot. Cheap, fast and very good.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Basmati rice300 g
- Free-range eggs4 eggs
- Frozen peas200 g
- Carrots150 g
- Garlic3 cloves
- Spring onions1 bunch
- Fish sauce20 ml
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, granulated sugar. Missing any? You can add them to your shop on the shopping list.
Usually contains: Egg, Fish.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Cook the rice following the pack instructions, then spread it on a plate to steam dry for a few minutes.300 g basmati rice
- Finely dice the carrots and crush the garlic. Fry them in 2 tablespoons of oil in a large frying pan or wok over a high heat for 3 minutes.150 g carrots3 cloves garlic
- Push everything to one side, crack in the eggs and scramble them until just set.4 eggs
- Add the rice and the peas and stir-fry for 4 minutes, until the rice is hot all the way through. Stir in the fish sauce and a pinch of sugar and scatter with sliced spring onions.200 g frozen peas1 bunch spring onions20 ml fish sauce
Use rice cooked the day before if you have it. Cold rice fries up far better than fresh.
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