Chinese · Dinner
Egg Fried Rice (Low-Calorie)
Egg fried rice made with cooked white rice, whole eggs, and scallions, stir-fried in a lightly oiled wok with soy sauce for seasoning instead of extra fat. The dish keeps the classic wok-hei aroma and separate grains while cutting oil and egg quantity to trim calories, served hot as a light one-bowl meal.
$2
8 minsPrep
8 minsCook
16 minsTotal
EasyLevel
Nutrition per serving
381Calories
16.5gProtein
18.8gFat
35.2gCarbs
1.6gSugar
1.5gFiber
741mgSodium
412mgChol
3.7gSat Fat
275mgPotassium
70mgCalcium
2.5mgIron
1.2mcgVitamin B12
3.2mgVitamin C
low-calorie
vegetarian
low-calorie
Instructions
1
Prep
Beat the eggs with salt. Separate the cooled rice with your fingers. Slice the scallions, keeping green tops separate from white parts. Mince the garlic.
2
Scramble
Heat vegetable oil in a wok over medium-high heat for 30 seconds until shimmering. Pour in eggs and scramble for 30 seconds until just set but glossy. Tip onto a plate.
3
Saute
Add sesame oil, garlic, and scallion whites to the wok. Stir constantly for 30 seconds over medium-high heat until garlic turns light gold.
4
Fry
Add rice to the wok, breaking up clumps with a spatula. Fry over high heat for 3-4 minutes, tossing constantly, until grains separate and catch light brown spots.
5
Finish
Return scrambled egg to the wok. Add soy sauce and white pepper. Toss for 1 minute over high heat until every grain is coated and golden.
6
Plate
Scatter scallion greens over the rice and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g), lightly beaten
- 2 cup300g cooked white rice, cooled
- 44 scallions
- 2 tsp2 tsp soy sauce
- 2 clove2 clove garlic
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp vegetable oil
- 1/4 tsp1/4 tsp white pepper
- a pinch of salt
