Bok choi with oyster sauce & chilli
John Torode's speedy side makes the most of Oriental cabbage, served with fragrant spices
Fried rice with egg & ginger
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 3 tbsp sunflower oil
- 100g gingerfinely sliced
- 50g garlicfinely sliced
- 100g small peeled cooked prawn
- bunch spring onionswhites and greens separated and sliced
- 3 eggsbeaten
- 600g cooked rice(300g/11oz uncooked)
- 50ml rice wine or dry sherry
- 50ml light soy sauce
Nutrition: per serving
- kcal462
- fat14g
- saturates3g
- carbs66g
- sugars3g
- fibre2g
- protein19g
- salt2.88g
Method
step 1
Heat the oil in a wok. Add the ginger and garlic, then stir-fry briefly until just coloured. Add the prawns and the whites of the spring onions, and cook for a further 3 mins. Pour in the beaten egg, let it set for a couple of secs, then break it up and stir well to scramble. Add the cooked rice and stir-fry everything together for 10 mins. Add the rest of the spring onions, rice wine and soy, then toss everything together well. Serve immediately.
