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Kwangsi Egg Fried Rice Recipe
|Basmati rice||2 1⁄2 Cup (40 tbs)|
|Water||3 Cup (48 tbs)|
|Spring onions||2 , chopped|
|Green peas||1⁄2 Cup (8 tbs), shelled|
|Flaked chicken||1⁄2 Cup (8 tbs)|
|Soya sauce||1 Tablespoon|
|Peanut oil||6 Tablespoon|
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
Place in a pan, cover with 3 cups water, cook, stirring time to time for 5 minutes over high heat, bring to the boil.
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.
Omit eggs and follow the remaining recipe as directed above.