Egg Fried Rice

I just went through my recipes and I realised I haven’t posted the most simple of fried rice dishes. The one fried rice dish that has become a staple in Chinese takeaways throughout the UK.

You can keep this syn free by leaving out the sesame oil but really, as there is so little of it in the recipe, and it enhances the dish to taste like actual take away, I recommend keeping it in!

Side dish between 4 people

2 cups cooked rice that has been in the fridge overnight. (or check out my foolproof fluffy rice recipe, lay out on a lined tray and fan it until it is stone cold)

2 large eggs

salt and white pepper

1 tbsp soy sauce

1 tsp sesame oil (4 syns – so 1 syn a portion)

low cal spray

  1. Get your frying pan very hot and add your low cal spray.
  2. While your pan is heating up pour the sesame oil over the rice and mix gently with your fingers to coat it thoroughly.
  3. Add the rice to your pan stir frying for 3-5 minutes.
  4. Push the rice to one side and add in your eggs and a sprinkle of salt and pepper and stir the eggs until they are scrambling but still very soft.
  5. Put the rice on top of the egg and stir fry. (don’t worry about how soft the egg is as the egg coats the rice and helps to break it up into individual grains)
  6. Pour over the soy sauce and stir fry to coat the rice then leave to cook for a minute to crisp up slightly, stir and leave to crisp up again.

I like serving my fried rice with a sprinkling of spring onion and an array of Chinese dishes such as my peppered beef (

Or my low syn Peking chicken (

Or as part of a Chinese fakeaway feast with chow mein! (

and don’t forget the speed food with my delicious garlic greens! (

Love Emily x


Published by The chef who slims

I share my love and passion for food with slimming world and weight watchers recipes that I hope everyone will love.

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