Postpartum · Lunch
Egg-Fried Rice with Peas & Spring Greens
Proper egg-fried rice from yesterday's rice with peas, greens and sesame - the fastest real lunch a tired kitchen can produce.
Per serving (approx.): 520 kcal · 18 g protein · 62 g carbs · 22 g fat · 7 g fiber
Ingredients
for 2 people
- 400 gcooked and cooled rice
- 3large eggs, beaten
- 2 tbspolive oil
- 150 gfrozen peas
- 150 gspring greens or cabbage, shredded
- 2 tbsptamari
- 1 tsptoasted sesame oil
- 2spring onions, sliced
- 15 gfresh ginger, grated
Open this recipe in the interactive app to scale servings, switch to oz and cups, and tick ingredients off as you cook.
Method
- Egg. Scramble the eggs in half the oil; set aside.
- Fry. Get the pan very hot with remaining oil; fry ginger 30 seconds, then rice, pressing to catch. Add peas and greens for 2 minutes.
- Toss. Return the eggs with tamari and sesame oil; toss hard. Spring onions over. Ten minutes, one wok, done.
Worth knowingDay-old rice, eggs and frozen peas is the emergency lunch that still delivers choline and folate - keep the components stocked.
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