Egg Fried Rice with Spring Onions
Inspired by techniques from America's Test Kitchen and Serious Eats.
A quick, classic Chinese-style fried rice where day-old grains are tossed with fluffy egg and spring onion over high heat until every grain is separate and piping hot.
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Method
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EU nutrition claims
- Low saturated fat: 1.4 g saturated fat per 100 g, 5.4% of energy (limits ≤ 1.5 g and ≤ 10%)
- Sugar-free: 0.3 g sugars per 100 g (limit ≤ 0.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 291 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large nonstick frying pan (28-30 cm) or carbon-steel wok
- wok spatula or wide spatula
- small bowl
- instant-read probe thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 662 kcal |
| Protein | 17.4 g |
| Carbohydrate | 82.6 g |
| of which sugars | 0.9 g |
| of which free sugars | 0 g |
| Fat | 28.1 g |
| of which saturates | 4 g |
| Fibre | 2 g |
| Salt | 1.77 g |
Protein per 100 kcal
2.6 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
