Thai · Dinner
Thai Fried Rice With Egg (Low-Calorie)
Thai-style fried rice built on jasmine rice, egg, and fish sauce, garlic, and lime, stir-fried quickly in minimal oil and finished with scallion and cilantro. A lower-calorie take that keeps the smoky wok flavour and bright citrus lift while trimming added fat and rice volume.
$3
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
368Calories
15.2gProtein
12.5gFat
42.8gCarbs
4.9gSugar
2.4gFiber
1124mgSodium
372mgChol
3.2gSat Fat
435mgPotassium
62mgCalcium
2.8mgIron
0.5mcgVitamin B12
18mgVitamin C
low-calorie
low-calorie
Instructions
1
Prep
Crack both eggs into a small bowl, whisk lightly with a fork, and set the chilled rice, garlic, shallot, and tomato within reach.
2
Heat the vegetable oil in a wok or non-stick skillet over medium-high until it shimmers. Mince the garlic and thinly slice the shallot, then add both to the wok and stir 30 seconds until translucent at the edges.
3
Pour in the beaten egg, let it set 10 seconds, then scramble into loose curds about 45 seconds until just cooked through.
4
Add the chilled rice to the wok, breaking up any clumps, and stir-fry over medium-high heat for 3 minutes until grains separate and turn light golden at the edges.
5
Pour fish sauce and soy sauce over the rice. Thinly slice the chili and add it with the tomato wedges, tossing continuously over medium-high heat for 2 minutes until glossy brown.
6
Remove the wok from heat. Slice the scallion and chop the cilantro, then scatter half of each over the rice and toss once to distribute.
7
Plate
Transfer the rice to a plate, top with remaining scallion and cilantro, arrange cucumber slices alongside, and serve with the lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (110g total)
- 1 1/2 cup240g cooked jasmine rice, chilled
- 2 tsp2 tsp vegetable oil
- 4 cloves4 cloves garlic
- 22 small shallot (40g)
- 11 small tomato (120g)
- 2 tbsp30ml fish sauce
- 1 tsp1 tsp light soy sauce
- 11 small fresh red chili
- 22 scallion
- 2 tbsp2 tbsp cilantro
- 22 lime wedge, for squeezing
- 44 cucumber slices, to serve
