Directions:
- Place the rice in a wok, add 600ml water and bring to the boil, cover and cook over a very low heat for 15 minutes until the liquid has been absorbed; tip the rice into a shallow dish and leave to cool.
- While the rice is cooling, heat the wok then add the eggs and stir until scrambled; tip out into a bowl and set aside.
- Whizz the garlic, half the chilli and half the onion to a paste in a blender.
- Heat the oil in the wok and fry the paste for 1 minute; add the rest of the onion and chilli, plus the pepper and carrots and stir fry for 2 minutes; add the cold rice and stir fry for 3 minutes; stir in the soy sauce, spring onions and eggs and fry until piping hot.
- Season and stir in the coriander leaves; serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 912.38 Kcal (3820 kJ) | ||
| Calories from fat | 267.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.7g | 46% | |
|---|---|---|---|
| Cholesterol | 163.68mg | 55% | |
| Sodium | 1136.08mg | 47% | |
| Potassium | 1216.29mg | 26% | |
| Total Carbs | 139.9g | 47% | |
| Sugars | 12.13g | 49% | |
| Dietary Fiber | 12.72g | 51% | |
| Protein | 23.46g | 47% | |
| Vitamin C | 254.5mg | 424% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 3.5mg | 19% | |
| Calcium | 152.9mg | 15% | |
| Amount Per 100 g | |||
| Calories | 160.42 Kcal (672 kJ) | ||
| Calories from fat | 47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.22g | 46% | |
|---|---|---|---|
| Cholesterol | 28.78mg | 55% | |
| Sodium | 199.75mg | 47% | |
| Potassium | 213.85mg | 26% | |
| Total Carbs | 24.6g | 47% | |
| Sugars | 2.13g | 49% | |
| Dietary Fiber | 2.24g | 51% | |
| Protein | 4.12g | 47% | |
| Vitamin C | 44.7mg | 424% | |
| Vitamin A | 0.1mg | 20% | |
| Iron | 0.6mg | 19% | |
| Calcium | 26.9mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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