Sambal Egg Fried Rice Bowl
Lunch · Malaysian · Ready in 14 min · Serves 1
Day-old rice tossed hard with sambal, spring onions and two eggs. A Malaysian-style lunch that outruns any delivery app.
Per serving
- Calories
- 520
- Protein
- 21 g
- Carbs
- 62 g
- Fat
- 21 g
- Fibre
- 3 g
Vitamins and minerals, % of a day’s needs
- Iron22%
- Vitamin D10%
- B1237%
- Zinc31%
- Magnesium18%
- Omega-311%
- Folate27%
- Calcium8%
- Potassium8%
- Vitamin C25%
- Vitamin A18%
- Riboflavin45%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 250 g Cooked rice (day-old)
- 2 whole Eggs
- 1 tbsp Sambal paste
- 2 whole Spring onions
- 60 g Frozen peas
- 2 tsp Soy sauce
- 1 tbsp Vegetable oil
Method
- 1
Heat 1 tbsp vegetable oil in a wok over high heat. Crack in 1 egg, break it up for 30 seconds, then add 250g day-old rice and 1 tbsp sambal paste and toss for 3 minutes until every grain is coated and hot.
- 2
Toss in 60g frozen peas and 2 tsp soy sauce for 2 minutes until the peas are hot through.
- 3
Push the rice to one side and fry the second egg in the empty half of the wok over high heat for 2 minutes until the edges are lacy and crisp. Slice the 2 spring onions, bowl the rice, slide the egg on top and scatter them over.
