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Kwangsi Egg Fried Rice

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  Basmati rice 2 1⁄2 Cup (40 tbs)
  Water 3 Cup (48 tbs)
  Eggs 2
  Spring onions 2 , chopped
  Green peas 1⁄2 Cup (8 tbs), shelled
  Flaked chicken 1⁄2 Cup (8 tbs)
  Salt 2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Soya sauce 1 Tablespoon
  Peanut oil 6 Tablespoon

Wash and rinse rice 3 times.
Place in a pan, cover with 3 cups water, cook, stirring time to time for 5 minutes over high heat, bring to the boil.
Reduce heat.
Cover tightly and simmer for 15 minutes.
Remove the lid, and fork it, allowing the steam to escape.
Beat eggs add 1 teaspoon salt.
Soak peas in boiling water for 15 minutes and drain well.
Heat 2 tablespoons oil in a pan.
Add beaten eggs all at once, stirring vigorously with a ladle.
Cook until fluffy over high heat.
Remove to a plate.
Heat remaining oil in a large pan, add onions, peas and flaked vegetarian chicken and fry for 1 minute.
Add rice with salt, pepper, soya sauce and mix rapidly.
Add eggs and remove from fire.
Serve hot.
Omit eggs and follow the remaining recipe as directed above.

Recipe Summary

Main Dish
Preparation Time: 
10 Minutes

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 732 Calories from Fat 259

% Daily Value*

Total Fat 29 g44.9%

Saturated Fat 5.7 g28.7%

Trans Fat 0 g

Cholesterol 125.8 mg41.9%

Sodium 1248.2 mg52%

Total Carbohydrates 96 g32%

Dietary Fiber 2.7 g10.7%

Sugars 1.6 g

Protein 19 g37.7%

Vitamin A 7.3% Vitamin C 14.4%

Calcium 6% Iron 11.6%

*Based on a 2000 Calorie diet

Kwangsi Egg Fried Rice Recipe